These Pina Colada Cupcakes are fun and colorful for picnics! They can be served as cupcakes or cut into cubes and layered into individual dishes to make mini trifles. —Jennifer Gilbert, Brighton, Michigan
Ingredients
- 3 large eggs, lightly beaten
- 1/2 cup unsweetened pineapple juice
- 1/2 cup canola oil
- 1 cup canned coconut milk
- 2 teaspoons rum extract
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- FROSTING:
- 1 cup butter, softened
- 3 tablespoons canned coconut milk
- 1 teaspoon rum extract
- 3-1/2 cups confectioners' sugar
- Optional: Toasted sweetened shredded coconut, maraschino cherries, pineapple wedges
Directions
- Preheat oven to 350°. Line 24 muffin cups with foil liners. In a large bowl, whisk eggs, juice, oil, milk and extract until well blended. In another bowl, whisk flour, sugar, baking powder, baking soda and salt; gradually beat into egg mixture.
- Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
- In a large bowl, beat butter until creamy. Beat in coconut milk and rum extract. Gradually beat in confectioners’ sugar until smooth. Spread over cupcakes. If desired, garnish with coconut, cherries and pineapple wedges.
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