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How To Cook Pina Colada Cupcakes Delicious

The Recipe For Making Pina Colada Cupcakes.

Pina Colada Cupcakes You can make Pina Colada Cupcakes using 19 ingredients in 5 quick steps. The following is an easy way to make it.

Ingredients Required To Make Pina Colada Cupcakes

  1. Insert of Cupcake.
  2. Mix 1 2/3 cup of all purpose flour.
  3. Fill 1/2 tsp of baking powder.
  4. Insert 1/4 tsp of baking soda.
  5. Mix 1/2 tsp of salt.
  6. Insert 3/4 cup of light brown sugar.
  7. Insert 1/4 cup of granulated sugar.
  8. Prepare 1/2 cup of unsalted butter melted.
  9. Fill 1 large of egg, at room temp.
  10. Fill 1/2 cup of pineapple juice.
  11. Fill 1/2 cup of full fat coconut milk.
  12. Add 2 tsp of vanilla extract.
  13. Mix of Frosting.
  14. Insert 3/4 cup of unsalted butter, softened to room temp.
  15. Prepare 3 cup of powdered sugar.
  16. Mix 1/4 cup of heavy cream, half-and-half, or coconut milk.
  17. Add 2 tsp of vanilla extract.
  18. Add 1/2 tsp of coconut extract.
  19. Mix 1 of salt to taste.

Step By Step To Make Pina Colada Cupcakes

  1. Preheat oven to 350. Line a 12-count muffin pan with cupcake liners. Set aside..
  2. Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined..
  3. 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..
  4. Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry..
  5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4..

That's how to make Pina Colada Cupcakes Recipe.