Pina Colada Cupcakes

Today I’ve got the winter blues, so I’m warming myself up by thinking tropical. And, what’s more tropical than a piña colada. No, not the drink. If you like piña coladas (with or without the rain), then I’m about to give you a taste of paradise, in the form of cupcakes. These are made from scratch, but so worth the "minimal" extra effort involved. This is probably one of the most popular desserts I have ever made in my life (and that’s a lo-o-o-ng time). These moist and flavorful treats are packed with pineapple and coconut; and the creamy coconut frosting is enhanced with a hint of spiced dark rum. I don’t know about you, but I just love cakes that mimic the flavors of my favorite cocktails. Ahhh, I’m imagining a nice warm ocean breeze right about now. Back to reality. Unfortunately, our furry little groundhog friend predicted 6 more weeks of winter. Since when is a rodent a meteorologist? So, while I wait another “4 weeks” for spring, I’m going to sit back in my beach chair and savor one of these little tropical delights. Anyone want to join me?

Once again, I must apologize for not including as many photos in this blog post as I usually do. This recipe was in my archived folder; and when I first started this blog, I only planned on including pics of the ingredients and final outcome (not procedural photos). I since realized that procedural photos would be beneficial, as well. However, please don't hesitate to ask me a question in the comments section, or email me, if my instructions leave any doubt.

Preheat oven to 350° F. Line cupcake pan(s) with liners.

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened, and a light cream color, about 2 minutes.

Reduce speed to low, mix in the oil, vanilla and pineapple extracts until blended.

Add in the pineapple and sour cream and mix until combined. Add the flour mixture, a little at a time, until blended together.

Fill paper-lined cupcake wells about 2/3 full. Bake for about 22 minutes, or until top springs back when touched.

Remove from pan; and cool on wire rack. While cupcakes are cooling, prepare frosting.

For frosting: Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar, 1 cup at a time. Blend on low speed until combined. Add the rum (or substitute heavy cream or milk for non-alcoholic version). Beat until fluffy, about 1 minute.
 
For added flavor and texture, top frosted cupcakes with toasted coconut. (To toast coconut- lay about 1-1/2 cups sweetened flaked coconut on a baking sheet and bake at 375°F. about 4 or 5 minutes). 

Frost cupcakes with frosting. Decorate with fresh pineapple, maraschino cherries or paper umbrellas, if desired.

PINA COLADA CUPCAKES
Source:  Glorious Treats
Posted by: www.meldingmagic.com


INGREDIENTS:

Pineapple Cupcakes:

• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1-3/4 cups sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon pineapple extract
• 3/4 cup sour cream
• 1-1/2 cups canned crushed pineapple, drained slightly (about 1 Tablespoon, enough to drain excess juice  from top of can)   

Coconut Cream Cheese Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
• 1-1/2 teaspoons coconut extract
• 4 cups powdered sugar
• 1 Tablespoon Dark rum (spiced) - OR - substitute heavy cream or milk (for non-alcoholic version)

  
DIRECTIONS:

Pineapple Cupcakes:

1. Preheat oven to 350° F.
2. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly
    thickened and a light cream color, about 2 minutes.
4. On low speed, mix in the oil, vanilla and pineapple extract until blended.
5. Add in the pineapple and sour cream and mix until combined.
6. Add the flour mixture, a little at a time, until blended together.
7. Line cupcake pan(s) with liners and fill about 2/3 full.
8. Bake cupcakes for about 22 minutes, or until top springs back when touched.
9. Remove from pan and cool on wire rack. Frost with Coconut Cream Cheese Frosting (directions
    below). Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas, if desired.

Recipe yields 24-28 cupcakes.


Frosting:

1. Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well
    combined, about 30 seconds.
2. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed
    until combined.
3. Add the rum (or heavy cream/milk for non-alcoholic version).
4. Beat until fluffy, about 1 minute.
5. For added flavor and texture, top frosted cupcakes with toasted coconut. (To toast coconut: Spread about
   1-1/2 cups sweetened flaked coconut on a baking sheet and bake at 375° F. for 4 to 5 minutes).