Pina Colada Cupcakes

These Pina Colada Cupcakes are a tropical delight, combining the flavors of pineapple, coconut, and a hint of rum. Perfect for a luau-themed party or anytime you want a taste of the beach in cupcake form.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup canned crushed pineapple, drained
• 1/4 cup coconut milk
• 1/4 cup white rum
• 1 tsp vanilla extract
• 1/2 cup shredded coconut optional, for topping
• Maraschino cherries optional, for garnish

Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

Mix the flour, baking powder, and salt together in a bowl with a whisk

Melt the butter and mix it with the sugar in another bowl until it is light and fluffy

One at a time, add the eggs and mix well after each one

The coconut milk, white rum, crushed pineapple, and vanilla extract should all be mixed in

Slowly add the dry ingredients to the wet mixture and mix them in until they are just combined

Fill up about two-thirds of the way to the top of each cupcake liner with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After taking the cupcakes out of the oven, let them cool in the pan for a few minutes

Then, move them to a wire rack to finish cooling

If you want, you can lightly brown the shredded coconut in a dry skillet over medium-low heat

After the cupcakes are completely cool, frost them with your favorite frosting that tastes like coconut and top them with toasted coconut

If you want, you can add a maraschino cherry to the top of each cupcake

You should serve and enjoy your homemade Pina Colada Cupcakes