One of our favorite tropical drinks is the frosty Piña Colada. The taste simply transports us back to the islands. So, when I ran across a recipe for Piña Colada Cupcakes I thought, why not! Mind you, with only 1/4 c. rum, these don’t pack quite as much punch as the actual cocktail, but that means you can probably enjoy them anytime!
Piña Colada Cupcakes
(makes 24 cupcakes)
1/4 c. coconut rum (we used Cruzan Coconut)
1/2 c. cream of coconut
1 tsp vanilla
1 3/4 c. flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 c. unsalted butter
1 c. sugar
3 eggs
1 (8 oz) can crushed pineapple
Preheat the oven to 350`F. In a small mixing bowl, mix together the rum, coconut cream, pineapple with its juice, and vanilla.
In another small mix together the flour, baking powder and salt.
In a medium mixing bowl beat the butter and sugar together until light and fluffy, then add the eggs one at a time, beating as you go.
While you’re mixing slowly add the rum mixture to the butter and sugar mixture.
Then add the flour mixture slowly until all the ingredients are well incorporated.
Fill cupcake wrappers 3/4 full and bake for 18 to 20 minutes, or until tops are starting to turn lightly golden brown.
Let the cupcakes cool then ice them with the Coconut Cream Frosting below.
Coconut Cream Frosting
16 oz cream cheese
1/2 c. butter
4 c. powdered sugar
4 tbs cream of coconut
(optional) shredded coconut for garnish, pineapple chunks, cherries
In a medium mixing bowl, cream together the butter, cream cheese, and coconut cream with a mixer.
Slowly add the powdered sugar and mix on low speed until it is completely incorporated.
Ice cooled cupcakes and garnish with shredded coconut, pineapple chunks and cherries, if desired.
Next step – unwrap one of those puppies and ENJOY! Cheers!
Modified from a recipe found on Restless Chipotle
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