Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, pina colada cupcakes. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Pina Colada Cupcakes is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Pina Colada Cupcakes is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook pina colada cupcakes using 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pina Colada Cupcakes:

1. Prepare Cupcake
2. Get all purpose flour
3. Prepare baking powder
4. Make ready baking soda
5. Make ready salt
6. Prepare light brown sugar
7. Get granulated sugar
8. Get unsalted butter melted
9. Make ready egg, at room temp
10. Take pineapple juice
11. Make ready full fat coconut milk
12. Prepare vanilla extract
13. Make ready Frosting
14. Get unsalted butter, softened to room temp
15. Take powdered sugar
16. Make ready heavy cream, half-and-half, or coconut milk
17. Make ready vanilla extract
18. Take coconut extract
19. Prepare salt to taste

Instructions to make Pina Colada Cupcakes:

1. Preheat oven to 350. Line a 12-count muffin pan with cupcake liners. Set aside.
2. Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
4. Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry.
5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4.

So that is going to wrap it up for this special food pina colada cupcakes recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!