Pina Colada Cupcakes

By

Moist crushed pineapple cupcakes topped with coconut cream cheese frosting & of course, a maraschino cherry-- Though they don't scream Holiday, I created these cupcakes for my Holiday work party which was Hawaiian themed. They are perfect for winter because they warm your soul.

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  • 2
  • Average
  • 15 mins
  • 18 mins
  • Average budget

Ingredients

  • 1/4 cup coconut milk
  • 2 tbs rum (dark or flavored)
  • 1/2 cup cream of coconut
  • 1 tsp pure vanilla extract
  • 1 3/4 cup cake flour
  • 2 1/2 tsp baking powder
  • 1/2 cup unsalted butter (softened)
  • 1 cup sugar
  • 3 eggs
  • 1 cup crushed pineapple (strained)

Preparation

Step 1

Preheat the oven to 350`F.

In a mixing bowl, mix together the rum, coconut cream,coconut milk, pineapple, and vanilla.

In another bowl mix together the flour & baking powder

In a mixing bowl/standing mixer beat the butter and sugar together until light and fluffy, then add the eggs one at a time.

While mixing slowly add the rum mixture to the butter and sugar mixture.

Then add the flour mixture slowly in 3 stages until all the ingredients are well incorporated.

Fill cupcake wrappers 3/4 full and bake for 18 to 20 minutes, or until tops are starting to turn lightly golden.

Cool the cupcakes completely, then frost.

Step 2

16 oz cream cheese (good quality,softened)
1/2 cup butter(softened)
4 cups powdered sugar
3-4 tbs coconut cream
24 maraschino cherries

1. In a medium mixing bowl/standing mixer, cream together the butter, cream cheese, and coconut cream.

2. Slowly add the powdered sugar and mix on low speed until it is completely incorporated.

3. Frost the cupcakes with a knife or a pastry bag.

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