Recipe of Any-night-of-the-week Pina Colada Cupcakes
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, How to Prepare Perfect Pina Colada Cupcakes. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pina Colada Cupcakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pina Colada Cupcakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pina Colada Cupcakes is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pina Colada Cupcakes estimated approx 20 mins.
To get started with this recipe, we must prepare a few ingredients. You can have Pina Colada Cupcakes using 16 ingredients and 14 steps. Here is how you can achieve that.
Extra Moist Tropical Cupcakes With Sweet Pineapple and Coconut
Ingredients and spices that need to be Make ready to make Pina Colada Cupcakes:
- 1 and 2/3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 large egg, room temperature
- 1/2 cup pineapple juice, 100% juice
- 1/2 cup coconut milk
- 2 teaspoons vanilla extract
- 3/4 cup unsalted butter, room temperature
- 3 cups confectioner’s sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
Instructions to make Pina Colada Cupcakes
- Preheat oven to 350 degrees
- Line muffin pan with cupcake liners
- Make cupcakes: In a large bowl mix the flour, baking soda, baking powder and salt
- In a medium sized microwave-safe bowl melt the butter
- Whisk in the granulated sugar, brown sugar and egg
- Whisk in the pineapple juice, coconut milk and vanilla extract
- Mix the dry ingredients into the wet ingredients. Mix until no lumps are left
- Fill the cupcake liners 2/3 of the way full
- Bake for 20 minutes, until toothpick inserted in center comes out clean
- Cool on cooling rack completely before frosting
- Make the frosting: With an electric mixer or stand mixer beat the softened butter until smooth and creamy
- Add the confectioner’s sugar, cream, vanilla and coconut extract
- Beat at high speed for 3-4 minutes
- Frost cooled cupcakes
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