Makes 12-18 cupcakes depending on size
Ingredients
Coconut Cupcakes
- 1½ cups cake flour
- 1 tsp baking powder
- 1 tsp salt
- 1 stick unsalted butter, room temperature
- 1¼ cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp coconut rum
- 5 oz unsweetened coconut milk
- 1 cup sweetened shredded coconut
Piña Colada Frosting
- 1½ sticks unsalted butter
- 8 oz cream cheese
- 1½ cups powdered sugar
- ⅔ cup crushed pineapple
- 1 tbsp coconut rum (optional)
Garnish
- 1 cup sweetened shredded coconut
How-to
Make Cupcakes
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Preheat oven to 350º
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In a medium bowl, mix together the flour, baking powder and salt. Set aside
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Cream butter and sugar. Add eggs, mix until combined
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Add extract and alcohol, mix until just combined
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Alternate adding the flour mixture and coconut milk to the creamed butter and sugar, beginning and ending with the dry ingredients. Stir in coconut
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Line cupcake tins with paper liners and fill each line ¾ of the way full.
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Bake for 22 minutes, rotating the pan once at 11 minutes. Allow to cool completely before frosting
Make Frosting
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Cream butter and cream cheese in a stand mixer or with hand mixer
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Beat in sugar until smooth
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Stir in pineapple
Decorate
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Mound frosting atop each cooled cupcake and spread with a butter knife (the frosting can also be spooned into a piping bag and piped onto cupcakes)
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Top each cupcake with shredded coconut and enjoy
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