Pina Colada Cupcakes

The very first cupcake that I made, which inspired me to try more, were my Champagne Pear cupcakes.  I absolutely loved the idea of alcohol and fruit incorporated into a cupcake. I started thinking of other fruit and alcohol mixes to try and there are just endless combinations out there!

Exhausted with trying to master a white russian cupcake and ultimately disappointed with the results, I was really looking forward to my next cake.  I wanted to do something easy that everyone could follow while yielding the same delicious results as the first few so I decided on a Pina Colada cupcake. It is a vanilla cupcake with bits of pineapple baked in, topped with Malibu frosting, and covered in shredded coconut. 

These cupcakes turned out AMAZING and is by far one of my favorites. I hope you enjoy them as much as my testers and I did!

Pina Colada Cupcakes (yields about 12 cupcakes)

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 egg, room temperature
• 1/2 cup coconut milk
• pinch of salt
• 6 tablespoons butter, sliced (room temperature)
• 1/2 teaspoon of vanilla extract
• 1/2 can of pineapple bits (or 8 pineapple rings chopped)

Malibu Rum Frosting

• About 10-12 tablespoons powdered sugar
• 1 stick (1/2 cup) unsalted butter (room temperature)
• 2 tablespoons Malibu Rum

Directions: Preheat oven to 325 degrees. Fill cupcake tin with paper liners. 

Mix the flour, sugar, baking powder, salt, and butter in a large bowl with a mixer until you get a sandy consistency and everything is combined. 

Mix the coconut milk and vanilla together in a separate bowl for a few seconds, then beat into the flour mixture until well combined. Add the egg and beat well (scraping the sides of bowl as needed). 

Divide the chopped pineapple between the liners. Spoon the batter on top until 2/3 full and bake in preheated oven for 25 minutes, or until light golden brown and the cake bounces back when touched. Let the cupcakes cool for about 10 minutes before transferring them onto a cooling rack for another 20 minutes.

While the cakes cool, whip butter in a medium bowl with electric mixer until light and fluffy. Slowly add powdered sugar, one tablespoon at a time. About 10 tablespoons was the right amount of sweetness for me before I added 2 tablespoons of Malibu Rum. You can add as little or as much as you like based on preference. 

When the cupcakes are completely cooled, decorate with frosting and sprinkle shredded coconut on top. You can also add a cherry but I chose left over pineapple chunks. 

Hope you love these as much as I do!

xo