Pina Colada Cupcakes

Take a sweet-tasting vacation with this tropical inspired recipe for some light and fluffy pina colada cupcakes. Easy to make from scratch, these treats are full of pineapple and coconut extract flavor with just the right amount of rum. Topped with a cherry and a little toasted coconut, these tasty cupcakes will transport you to warm and sunny beaches in just one bite.

Prep25 min
Total Time2 hrs
Skill LevelBeginner

Amount2 dozen

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 350ºF. Prepare muffin pans with baking cups.
In large bowl, combine flour, baking powder, salt and baking soda.
In small bowl, combine 1/2 cup rum and milk.
In second large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, coconut and vanilla extracts; mix well. Add flour mixture alternately with rum mixture, beating until just combined. Divide evenly between baking cups, filling about 2/3 full.
Bake 18-20 minutes or until toothpick inserted into center of cupcakes comes out clean. Brush tops of hot cupcakes with remaining 2 tablespoons rum. Cool cupcakes in pans on cooling grid 5 minutes. Remove from pans; cool completely on grid.
For icing, beat shortening and butter in large bowl with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well after each addition. Add crushed pineapple and coconut extract. Pipe or spread icing onto cupcakes. Garnish with toasted coconut, maraschino cherries, and pineapple wedges, if desired.