Pina Colada Cupcakes
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- 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
- Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.
- 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.
- In a separate bowl combine the flour, sugar, baking powder, baking soda, and salt.
- 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.
- 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.
This recipe is a personal recipe added by humboldt29 and has not been tested or endorsed by MyRecipes.
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Pina Colada Cupcakes Recipe at a Glance
- COURSE: Cupcakes