Item# WLRECIP-202

Pina Colada Cupcakes

Item No. WLRECIP-202
Amount
2 dozen
Prep Time
25 min
Skill Level
Beginner
Total Time
2 hrs

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.

Ingredients

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Cupcakes

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  • 3 cups all-purpose flour
  • 1-3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup gold rum + 2 tablespoons, divided
  • 1/2 cup milk
  • 3/4 cup (1-1/2 sticks) butter, softened
  • 1-3/4 cups granulated sugar
  • 2 eggs
  • 1-1/2 teaspoons coconut extract
  • 1/2 teaspoon Wilton Pure Vanilla Extract

Icing

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  • 1/2 cup solid vegetable shortening
  • 1/2 cup butter, softened
  • 5 cups sifted confectioners’ sugar (about 1-1/4 pounds)
  • 1 can (8 ounces) crushed pineapple, drained well
  • 1 teaspoon coconut extract
  • Toasted coconut, maraschino cherries and fresh pineapple wedges, for garnish (optional)

Supplies

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Instructions

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  • Notes:

    Nonalcoholic Substitution: Omit rum and substitute 1/2 cup milk + 1 tablespoon rum extract.

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