One of my co-worker’s requested pina colada cupcakes for her birthday. These may be some of my favorite cupcakes yet. Plus, they’re super fun!
Pina Colada Cupcakes
For the cupcakes:
2 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 c sugar
1 c vegetable oil
1/2 tsp rum or rum extract
1 tsp coconut extract
1/4 c sour cream
1 can crushed pineapple (do not drain)
Preheat oven to 350 degrees.
Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a large bowl, beat the eggs and sugar until slightly thickened and a light cream color. On low speed, mix in the oil and extracts until blended. Add in the pineapple and sour cream and mix until fully incorporated.
Add the flour mixture and blend until just combined and smooth.
Fill cupcake liners 3/4 full. Bake for about 18-20 minutes. Cool completely on wire rack before frosting.
Coconut Buttercream Frosting
1 stick unsalted butter, room temperature
2 1/2 c powdered sugar
5-6 Tbsp. unsweetened coconut milk
1/2 tsp coconut extract
Combine powdered sugar, butter, and coconut extract in a large bowl. Beat on medium, gradually adding the coconut milk until you have your desired consistency. Blend until fluffy.
Top frosted cupcakes with toasted coconut and fun decorations. (To toast coconut- spread sweetened flaked coconut in a single layer in a small pan over medium heat. Stir often and do not leave unattended, it will burn quickly.)