Pina Colada Cupcakes

Pina Colada Cupcakes

During these winter months, we need a little taste of the tropics to remind us of the sunshine ahead! 

Ingredients

Yields 12 Servings
Cupcakes
  • 1  2/3 c. all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 c. packed brown sugar
  • 1/4 c. Firebee Vanilla Honey
  • 1/2 c. unsalted butter, melted
  • 1 large egg, room temperature
  • 1/2 c. pineapple juice
  • 1/2 c. full fat coconut milk
  • 2 tsp. vanilla 
  • coconut, pineapple slices, maraschino cherries - for decoration
Coconut Frosting
  • 3/4 c. unsalted butter, softened to room temperature
  • 3 c. powdered sugar
  • 1/4 c. heavy cream
  • 2 tsp. vanilla
  • 1/2 tsp. coconut extract
  • salt, to taste

Instructions

Step 1

Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners.  Set aside. 

Step 2

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. 

Step 3

In a large microwave safe bowl, melt the butter in the microwave. Whisk in the brown sugar and Firebee Vanilla Honey. Then add the egg, pineapple juice, coconut milk, and vanilla until combined. 

Step 4

Slowly mix the dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners about 2/3 of the way full. Bake for 20 minute or until a toothpick inserted in the center comes out clean. Allow to cool while you make the frosting. 

Step 5

To make the frosting, in a medium bowl, beat the softened butter on medium speed for about 3 minutes until smooth and creamy. Add the powdered sugar, cream, and extracts. Mix on low for 1 minute and then increase speed to high and beat for 3-4 minutes. Frost the cooled cupcakes.

Step 6

To toast the coconut, spread it out on a baking sheet and place it in the oven for about 5 minutes at 350 degrees until golden brown. Once toasted, you can decorate the cupcakes and add a piece of sliced cupcake and cherry. Add a decorative piece of straw if desired! 


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