Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, pina colada cupcakes. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Pina Colada Cupcakes is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Pina Colada Cupcakes is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook pina colada cupcakes using 19 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pina Colada Cupcakes:

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

Steps 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 this up for this exceptional food pina colada cupcakes recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!