Pina Colada Cupcakes

Yield: 12 servings ( Serving Size: 1 cupcake )
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Ingredients

  • 1/4 pound(s) unsalted butter melted and cooled
  • 1/3 cup(s) pineapple juice
  • 1 tablespoon(s) rum
  • 2 teaspoon(s) vanilla extract
  • 3 large eggs
  • 1 1/2 cup(s) all-purpose flour
  • 1 cup(s) granulated sugar
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 1/3 cup(s) crushed pineapple
  • 1/3 cup(s) shredded coconut

Preparation

  1. Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.

  2. In a large bowl cream together the melted butter, pineapple juice, rum, and vanilla with an electric mixer on medium speed until fluffy. Add the eggs one at a time, mixing well after each addition.

  3. In a separate bowl combine the flour, sugar, baking powder, baking soda, and salt.

  4. With the mixer on low speed, add the dry ingredients to the creamed mixture 1/2 cup at a time until combined. Fold in the pineapple and coconut.

  5. Fill the cupcake liners ¾ full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes come out clean. Cool cupcakes in the pan.
September 2012

This recipe is a personal recipe added by humboldt29 and has not been tested or endorsed by MyRecipes.

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