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:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

In a bowl, whisk together the flour, baking powder, and salt

In another bowl, cream the softened butter and granulated sugar until light and fluffy

Add the eggs, one at a time, mixing well after each addition

Stir in the crushed pineapple, coconut milk, white rum, and vanilla extract

Gradually add the dry ingredients to the wet mixture, mixing until just combined

Divide the batter evenly among the cupcake liners, filling each about two-thirds full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely

If desired, toast the shredded coconut in a dry skillet over medium heat until lightly browned

Once the cupcakes are completely cool, frost them with your favorite coconut-flavored frosting and sprinkle toasted coconut on top

Garnish each cupcake with a maraschino cherry, if you like

Serve and enjoy your homemade Pina Colada Cupcakes!