Pina Colada Cupcakes
The Pina Colada Cupcake is inspired by the popular tropical cocktail, the Pina Colada, which originated in Puerto Rico.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Pina Colada Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
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Add the crushed pineapple, coconut milk, and rum to the wet ingredients and mix until combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar and enough pineapple juice to make a thick glaze.
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Dip the tops of the cooled cupcakes into the glaze, allowing the excess to drip off.
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Sprinkle each cupcake with coconut flakes.
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Let the glaze set for about 30 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 35g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
