Directions:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt for the cupcakes.
In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.
In a small bowl, combine the coconut milk and pineapple juice.
Gradually add the dry ingredients and the coconut milk-pineapple juice mixture to the wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just combined.
Fold in the shredded coconut if using.
Fill each cupcake liner about two-thirds full with the cupcake batter.
Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely.
For the Frosting:
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, coconut milk, pineapple juice, and coconut extract. Mix until smooth and creamy.
Transfer the frosting to a piping bag fitted with your desired tip.
Assembling the Cupcakes:
Once the cupcakes are cooled, pipe the frosting onto each cupcake.
Garnish each cupcake with a pineapple slice and a maraschino cherry, if desired.
Serve and enjoy your delicious Pina Colada Cupcakes!
These cupcakes are perfect for tropical-themed parties or anytime you crave the flavors of a classic Pina Colada in a delightful dessert.
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