Description
Soft and fluffy piña colada cupcakes bursting with tropical pineapple and coconut flavors, creating a light and refreshing dessert perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup crushed pineapple, drained
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in crushed pineapple, coconut milk, and vanilla extract.
- Gradually add dry ingredients and mix until smooth.
- Fold in shredded coconut.
- Fill cupcake liners two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Cool completely before serving or frosting.
Notes
- Drain pineapple well to avoid excess moisture.
- Toast coconut for enhanced flavor.
- Add lime zest for a citrus twist.
- Pair with coconut frosting or pineapple glaze.
- Avoid overbaking to keep cupcakes moist.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 16g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
