Pina Colada Cupcakes
These pina colada cupcakes will transport you to a trpoical island! The fluffy coconut cupcake is topped with a wonderful pineapple icing and sprinkled with more coconut and sprinkles.
Servings 12 cupcakes
Ingredients
Coconut Cupcakes
- 1/2 cup coconut milk room temperature
- 1 Tablespoon lemon juice
- 4 Tablespoons butter softened
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 2 eggs room temperature
- 1 1/2 teaspoon vanilla extract
- 1/4 cup shredded sweetened coconut
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Pineapple Frosting
- 1 cup butter softened
- 2 cups powdered sugar
- 2-4 teaspoons pineapple juice
Instructions
Coconut Cupcakes
- Preheat oven to 350 degrees F. Line cupcake pan with 12 paper liners.
- Combine coconut milk and lemon juice in a bowl and set aside.
- In your stand mixer or a large bowl with a handheld mixer, beat together the butter, oil, and sugar until ingredients are totally combined.
- Add eggs, one at a time, mixing well after each egg.
- Stir in vanilla extract and combine until mixed well.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add coconut milk/lemon juice mixture and flour mixture until all ingredients are fully combined. Careful not to overmix.
- Fill cupcake liners with finished batter, evenly amongst the 12 liners.
- Bake for 18 -22 minutes, or until a toothpick inserted in the cooked cupcake until clean-ish.
- Allow cupcakes to cool completely then top with pineapple frosting, shredded coconut, and pineapple sprinkles.
Pineapple Frosting
- Add softened butter to stand mixer and beat for 1-2 minutes until a little bit fluffy.
- Add powdered sugar and 2 teaspoons of pineapple juice and beat until fluffy, adding more pineapple juice as needed.
Notes
Coconut cupcake recipe adapted from Spend with Pennies.