When I think of a Pina Colada – visions of sun-filled beaches, long/warm summer days, feet kicked up with a good book, a nice breeze, and lots of happy memories all come to mind. Now just imagine all of those good things (without any alcohol so you don’t get dehydrated and everyone can enjoy it) wrapped up in a cupcake wrapper.
If that vision has you smiling even bigger – than you are in luck here…
Not only do these cupcakes look absolutely darling, but they taste just as good! Perfect for a pot-luck (that’s where this batch went) or a summer picnic or a backyard bar-b-que, or that big snowstorm that just makes you wish for warmer weather! The only reason I can think that you wouldn’t want to make these cupcakes, is if you don’t like coconut (in which case it really is a shock to me that you are even reading this far in the post)!
Kid-Friendly, Festive, Easy – yup… these are a winner!
- 1 and ⅔ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup light or dark brown sugar
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 1 large egg, room temperature preferred
- ½ cup pineapple juice (NOT condensed)
- ½ cup full fat coconut milk (NOT cream)
- 2 teaspoons vanilla extract
- Preheat oven to 350F degrees. Line a 12-count muffin pan with your favorite cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt, then set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. After that is combined, whisk in the egg, pineapple juice, coconut milk, and vanilla extract until combined.
- Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners ⅔ 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.
- ¾ cup unsalted butter, softened to room temperature
- 3 cups confectioners' sugar
- ¼ cup Coconut Milk
- 2 teaspoons vanilla extract
- salt, to taste
- Optional: shredded coconut, sliced pineapple, and/or cherries (and umbrellas)
- In a medium bowl, beat softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for at least 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, coconut, and vanilla. Starting on low, mix for 1 minute then increase to high speed and beat for about 5 minutes minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a touch of salt if frosting is too sweet, about ¼ teaspoon usually makes it perfect! Frost cooled cupcakes. Decorate cupcakes with coconut, pineapple slices, and/or a cherry.
As originally posted by the always amazing Sally, of Sally’s Baking Addiction!
AND – if you would rather have your Pina Colada for BREAKFAST, be sure to check out the Loaded-with-good-for-you-stuff Pina Colada Breakfast Smoothie posted a few weeks ago!
And I leave you with this, Today’s Question of the day… What is your vision with “Pina Colada”?