Description
Piña Colada Cupcakes are a delightful tropical treat that brings the beach to your kitchen. With flavors of sweet pineapple and creamy coconut, these fluffy cupcakes topped with luscious coconut frosting and a cherry make every occasion feel like a mini-vacation. Perfect for summer gatherings or cozy family celebrations, they are sure to impress friends and family alike.
Ingredients
Scale
- 1 ½ cups cake flour
- 1 ½ tsp baking powder
- ¾ cup granulated sugar
- ½ cup pineapple juice (100% juice)
- ½ cup full-fat coconut milk
- 2 large eggs
- ½ cup unsalted butter (melted)
- 1 cup powdered sugar (for frosting)
- 1 cup dried coconut flakes (toasted for garnish)
- Maraschino cherries (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together cake flour, baking powder, and sugar.
- In another bowl, combine pineapple juice, coconut milk, melted butter, and eggs until smooth.
- Gradually mix wet ingredients into dry ingredients until just combined.
- Fill muffin tins two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- For frosting, beat melted butter and powdered sugar until fluffy; add toasted coconut flakes.
- Once cooled, frost each cupcake and top with toasted coconut flakes and a cherry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 35mg