Tropical Piña Colada Cupcakes (Print version)

Tender pineapple coconut cupcakes topped with coconut cream cheese frosting, toasted coconut, pineapple, and cherries.

# Ingredients:

For the cupcakes

01 - 1 1/2 cups (180 g) cake flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon fine salt
05 - 1/2 cup (113 g) unsalted butter, softened
06 - 3/4 cup (150 g) granulated sugar
07 - 2 large eggs, room temperature
08 - 1/3 cup (80 ml) canned coconut milk, well shaken
09 - 1/4 cup (60 ml) pineapple juice
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon coconut extract
12 - 1/2 teaspoon rum extract, or 1 tablespoon rum
13 - 1/2 cup (120 g) crushed pineapple, well drained
14 - 1/3 cup (30 g) sweetened shredded coconut

For the frosting

15 - 1/2 cup (113 g) unsalted butter, softened
16 - 8 oz (225 g) cream cheese, softened but still cool
17 - 3 1/2 cups (420 g) powdered sugar
18 - 2 tablespoons cream of coconut
19 - 1/2 teaspoon coconut extract
20 - 1/2 teaspoon vanilla extract
21 - Pinch of fine salt

For garnish

22 - 1/2 cup (45 g) sweetened shredded coconut, toasted and cooled
23 - 12 small fresh pineapple wedges
24 - 12 maraschino cherries, drained well

# Instructions:

01 - Heat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
02 - In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt until evenly combined.
03 - Beat the butter and sugar in a large bowl for 2-3 minutes, until pale and fluffy. Beat in the eggs one at a time, scraping the bowl after each addition.
04 - Mix in the coconut milk, pineapple juice, vanilla extract, coconut extract, and rum extract until combined. The mixture may look slightly loose.
05 - Add the dry ingredients and mix on low just until combined. Fold in the drained crushed pineapple and shredded coconut.
06 - Divide the batter among the liners, filling each about two-thirds full. Bake for 18-20 minutes, until the tops spring back and a toothpick comes out clean. Cool completely.
07 - Beat the butter and cream cheese until smooth. Add powdered sugar, cream of coconut, coconut extract, vanilla, and salt. Beat until fluffy and pipeable.
08 - Pipe frosting onto the cooled cupcakes. Top with toasted coconut, a pineapple wedge, and a drained cherry just before serving.

# Good to know:

01 - Makes 12 standard cupcakes.
02 - Cool cupcakes completely before frosting or the cream cheese frosting will melt.
03 - Refrigerate frosted cupcakes and bring to room temperature before serving.

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