Pina colada is one of my favourite drinks. When I made this pina colada cupcakes recipe it became my favourite. It will be yours as well.
I always look to change things up and try new things, when I tried this pina colada cupcakes recipe I wanted to share it here. It’s simple yet moist, delicious and easy.
These cupcakes are great for a pool party or a Hawaiian theme party. Or if you just feel like making them for no reason, then you can.
I topped these cupcakes with coconut buttercream frosting, the combination was perfect.
These were so light and it wasn’t too sweet at all, which is what I love. But my favourite part was biting into the cupcakes and biting into chunks of pineapples. The pineapples were soft and literally felt like it burst into your mouth. I love it.
I hope you enjoy this recipe.
Let’s get into it.
Ingredients:
(makes 12 cupcakes)
- 2 cups Flour, sifted
- 1/2 cup Coconut milk, at room temperature
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 8 oz Crushed pineapples
- 1/2 cup Granulated sugar
- 1 tsp Baking soda
- 2 Eggs
- 1/2 cup Vegetable oil
- 1 cup Coconut buttercream frosting
Directions:
- Preheat oven to 350°F/175°C.
- Line a cupcake pan with liners. (I used a silicone cupcake pan with silicone liners, it’s easier for me. That is just my preference.).
- In a mixing bowl, beat the eggs, sugar and vegetable oil until combined. Once everything is well incorporated, add the vanilla and pineapple chunks. Mix everything together.
- Sift in the flour, baking soda and baking powder into the wet ingredients. Pour in the coconut milk and mix everything together.
- Pour the batter into the cupcake pan and bake for 15-20 minutes or until a toothpick inserted in comes out clean.
- When they are done baking, let them cool for 10-15 minutes before removing from pan and cool for 20 minutes more.
- Frost the cupcakes with the coconut frosting once they are completely cool. Serve and enjoy!
Recipe video:
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