Tropical Piña Colada Cupcakes with Coconut Frosting

Tropical Piña Colada Cupcakes with Coconut Frosting

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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Cooking tools:

  • Oven
  • Muffin tin
  • Cupcake liner
  • Whisk
  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Hand mixer
  • Spatula
  • Fine-mesh sieve
  • Paper towel
  • Piping bag
  • Toothpick
  • Cooling rack
  • Airtight container
  • Plate
  • Kitchen towel
  • Cake tester

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

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