TROPICAL PIÑA COLADA CUPCAKES Recipes

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The manufacturing process is extremely simple, you just require to comply with the techniques that we have actually created on this web page. The complying with are the phases of just how to cook TROPICAL PIÑA COLADA CUPCAKES.

Soft and tender coconut cupcakes topped with a luscious pineapple cream cheese frosting. These tropical piña colada cupcakes are a sweet escape!
How was your 4th? We spent most of it driving from Florida to Virginia, and then getting semi-settled into our new place. While we didn’t stay up for fireworks, we did see fireflies, and the kids absolutely loved them! I know I haven’t been super consistent lately. But with the husband gone for the next 3 months, and us moving, and a baby on the way, things are kind of chaotic. So bare with me, I will be posting more frequently once our internet gets set up (hello from Starbucks)!
INGREDIENTS:

FOR THE CUPCAKES:

1/4 c. unsalted butter, room temperature
1/4 c. unrefined coconut oil, solid-state (not liquid)
1 c. granulated sugar
3 large egg whites, room temperature
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1  3/4 c. cake flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher sea salt
1/2 c. full-fat sour cream
1/2 c. canned coconut milk
1/2 c. sweetened shredded coconut
1/2 c. sweetened shredded coconut, toasted
FOR THE FROSTING:
½ c. (1 stick) unsalted butter, room temperature
¼ tsp. kosher sea salt
1½ tsp. vanilla extract or vanilla bean paste
3 c. powdered sugar
¼ c. crushed or minced pineapple, drained
3 tbsp. pineapple juice (from crushed pineapple)
8 oz. (1 block) original cream cheese, room temperature for 30 minutes
FOR GARNISH (OPTIONAL):
Additional toasted coconut
Additional crushed pineapple
Maraschino cherries
Umbrella toothpicks
Jumbo straws or striped straws
 
DIRECTIONS:

  • Preheat the oven to 35o degrees. Line a standard size muffin pan with cupcake liners, and a second pan with 3 liners. Set aside.
  • In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter and coconut oil on medium-high speed until smooth, about 1 minute. Add the sugar and beat on high speed for 2-3 minutes or until pale. Add the egg whites (they do not need to be beaten separately), vanilla extract, and coconut extract, mix until combined.
  • For full instructions please see : lifemadesimplebakes.com


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