Piña Colada Cupcakes
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Sally's Baking Addiction · by Sally★ 4.6

Piña Colada Cupcakes

NUTRITION · PER SERVING205M COOK
CAL 23%·PRO 6%
CARBS 62G54% OF CAL
1G FIBER14G OTHER48G TOTAL SUGAR
FAT 24G47% OF CAL
14G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist pineapple coconut cupcakes topped with creamy coconut frosting and garnished with toasted coconut and pineapple. A piña colada in cupcake form.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/2 cup (120ml) pineapple juice*
  • 1/2 cup (120ml) full-fat coconut milk*
  • 2 teaspoons pure vanilla extract
  • optional: coconut, pineapple slices, and cherries for decoration
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or half-and-half*
  • 1/2 teaspoon coconut extract
  • salt, to taste
PREP
25M
SODIUM
232MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.