Pina Colada Cupcakes
Bring the tropical vacation to you with these easy, fun, homemade Pina Colada Cupcakes. They’re deliciously moist with the perfect amount of tropical flavors and Malibu Rum.
Ingredients
For the Pina Colada Cupcakes:
- ½ cup Butter softened
- ½ cup Granulated Sugar
- ¼ cup Brown Sugar
- 2 Eggs large
- 1 teaspoon Coconut Extract
- ½ teaspoon Vanilla Extract
- ⅓ cup Malibu Coconut Rum
- ½ cup Pineapple Juice
- 1 ½ cups Flour
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¾ cup Crushed Pineapple
For the Frosting:
- ¼ cup Butter softened
- ½ cup Pineapple Juice
- ¼ teaspoon Coconut Extract
- ½ teaspoon Vanilla Extract
- 3-4 cups Powdered Sugar
For Garnish:
- Maraschino Cherries* drained
- Fresh Pineapple cut into small triangles
- Cocktail Umbrellas
- Coconut Flakes sweetened or unsweetened
Notes
*I recommend draining the cherries then letting them sit on a paper towel. Otherwise, the extra juice may stain the buttercream.
As I recommended in the tips above, please store these Pina Colada Cupcakes in the fridge.
Before serving, let the cupcakes sit at room temperature for about 30 minutes.
