When I came across a piña colada cupcake recipe a few months ago, I wanted to make them as soon as possible. Unfortunately, I forgot about the recipe until last week when I came across it in a cookbook. I couldn’t be happier that I made these cupcakes. They tasted like exactly piña coladas in cupcake form and put a big smile on my face. They also were SO much fun to make, as I had never baked such non-traditional cupcakes. If you’re a piña colada lover, this one is for you! ENJOY!
1/2 cup full fat coconut milk
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter, brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
- 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.
- Make the frosting:
- Combine the butter and vanilla in a large mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, beat until combined and creamy.
- Gradually beat in the powdered sugar. Slowly beat in the coconut milk.
- Continue mixing until the frosting becomes thick and fluffy, about 5 minutes.
- Frost the cupcakes and top with pieces of pineapple or coconut flakes.