Pina Colada Cupcakes Recipe

Name: Pina Colada Cupcakes Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 24 mini cupcakes
Ingredients: 1 cup all purpose flour; 1 1/4 teaspoons baking powder; 1/8 teaspoon salt; 4 tablespoons unsalted butter, at room temperature; 1/2 cup sugar; 1 extra large egg; 1/2 teaspoon vanilla extract; 3 tablespoons rum; 1/4 cup cream of coconut, such as Coco Lopez; 8 ounces pineapple rings in juice, finely chopped, juice reserved; 8 ounces cream cheese, at room temperature; 4 tablespoons unsalted butter, at room temperature; 2 1/4 cups confectioners' sugar; 1/8 teaspoon salt; 1/4 teaspoon rum; 4 tablespoons cream of coconut; 1/3 cup sweetened coconut flakes; Unsweetened large coconut flakes for garnish (optional)

These fun, adult-only cupcakes have all the flavors of a pina colada: coconut, pineapple, and rum.

Pina Colada Cupcakes Recipe

Prep 25 mins

Cook 25 mins

Active 30 mins

Total 50 mins

Makes 24 mini cupcakes

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For Cupcakes:

1 cup all purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 extra large egg
1/2 teaspoon vanilla extract
3 tablespoons rum
1/4 cup cream of coconut, such as Coco Lopez
8 ounces pineapple rings in juice, finely chopped, juice reserved

For Frosting:

8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2 1/4 cups confectioners' sugar
1/8 teaspoon salt
1/4 teaspoon rum
4 tablespoons cream of coconut
1/3 cup sweetened coconut flakes
Unsweetened large coconut flakes for garnish (optional)

Make Cupcakes: Preheat oven to 350°F. Line mini-muffin tin with wrappers.
In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla extract and beat until combined.
Beat in 1/2 of flour mixture until combined. Add rum and cream of coconut and beat until combined. Beat in remaining flour mixture.
Stir in pineapple and juice until evenly incorporated.
Pour batter evenly among wrappers, filling each 3/4 full. Bake until cupcakes are golden and a tester comes out clean, about 22 minutes. Move to a wire baking rack and let cool.
Make Frosting: In a large bowl, cream together cream cheese, butter, and confectioners' sugar until light and fluffy, about 4 minutes. Add salt, rum, and cream of coconut and beat until combined and frosting is smooth and creamy, about 3 minutes more.
Fold in sweetened coconut flakes.
Assembly: Place frosting in a pastry bag fitted with a medium tip. Pipe frosting onto cupcakes. Garnish each cupcake with a coconut flake, if desired.

Special equipment

mini cupcake pan, mini cupcake wrapper

Nutrition Facts (per serving)
4366	Calories
210g	Fat
581g	Carbs
40g	Protein

Nutrition Facts
Amount per serving
Calories	4366
% Daily Value*
Total Fat 210g	269%
Saturated Fat 136g	680%
Cholesterol 708mg	236%
Sodium 2076mg	90%
Total Carbohydrate 581g	211%
Dietary Fiber 10g	34%
Total Sugars 461g
Protein 40g
Vitamin C 108mg	542%
Calcium 682mg	52%
Iron 9mg	52%
Potassium 1059mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.