Tropical Piña Colada Cupcakes with Coconut Frosting

Name: Tropical Piña Colada Cupcakes with Coconut Frosting
Total time: 45 min
Ingredients: 1 1/2 cups (180 g) cake flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon fine salt; 1/2 cup (113 g) unsalted butter, softened; 3/4 cup (150 g) granulated sugar; 2 large eggs, room temperature; 1/3 cup (80 ml) canned coconut milk, well shaken; 1/4 cup (60 ml) pineapple juice; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1/2 teaspoon rum extract, or 1 tablespoon rum; 1/2 cup (120 g) crushed pineapple, well drained; 1/3 cup (30 g) sweetened shredded coconut; 8 oz (225 g) cream cheese, softened but still cool; 3 1/2 cups (420 g) powdered sugar; 2 tablespoons cream of coconut; 1/2 teaspoon vanilla extract; Pinch of fine salt; 1/2 cup (45 g) sweetened shredded coconut, toasted and cooled; 12 small fresh pineapple wedges; 12 maraschino cherries, drained well

myhomemaderecipe.com

Bake Tropical Piña Colada Cupcakes with tender pineapple coconut cake, creamy coconut frosting, toasted coconut, pineapple wedges, and cherries for a…

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