Piña Colada Tropical Cupcakes (Printable Version)

Moist cupcakes infused with pineapple, coconut cream, and a subtle rum syrup, topped with fluffy coconut frosting.

# Ingredients:

→ Cupcake Batter

01 - 2 large eggs
02 - 1 cup all-purpose flour
03 - 120 g bread flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 150 g granulated sugar
07 - 50 g light brown sugar
08 - 240 ml crushed pineapple, drained (reserve juice)
09 - 80 ml canned coconut cream, well stirred, room temperature
10 - 80 ml vegetable oil
11 - 1 teaspoon vanilla extract

→ Simple Syrup (Optional)

12 - 60 ml reserved pineapple juice
13 - 25 g granulated sugar
14 - 30 ml white rum

→ Coconut Frosting and Garnish

15 - 230 g unsalted butter, softened
16 - 1/4 teaspoon kosher salt
17 - 600 g powdered sugar
18 - 60 ml canned coconut cream
19 - 1/2 teaspoon coconut extract (optional)
20 - 100 g unsweetened flaked coconut, toasted
21 - Fresh or dried pineapple slices (optional)

→ Other

22 - 12 paper cupcake liners

# Steps:

01 - Preheat oven to 190°C and line a 12-cup muffin pan with paper liners.
02 - Drain crushed pineapple using a fine-mesh strainer, reserving the juice. Set aside 240 ml of drained pineapple for batter.
03 - Whisk together all-purpose flour, bread flour, baking powder, and baking soda in a medium bowl to ensure even raising.
04 - Beat eggs, granulated sugar, light brown sugar, and kosher salt in a large bowl until smooth and creamy, approximately 3 minutes.
05 - Incorporate reserved drained pineapple, vegetable oil, coconut cream, and vanilla extract into the egg mixture; beat until just blended.
06 - Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined to avoid density.
07 - Distribute batter evenly among the liners, filling each about two-thirds full.
08 - Bake for 15 to 18 minutes or until golden and a toothpick inserted into the center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.
09 - Combine reserved pineapple juice with sugar in a small saucepan. Bring to a boil over medium heat, then simmer until sugar dissolves. Add rum, simmer for 1 minute, then remove from heat.
10 - Beat softened butter and salt until fluffy. Gradually add powdered sugar, 120 g at a time, beating smooth. Add coconut cream and coconut extract if using; beat until light and fluffy.
11 - Brush cooled cupcakes with simple syrup if desired. Frost each cupcake with coconut frosting.
12 - Top cupcakes with toasted flaked coconut and pineapple slices. Serve immediately or refrigerate up to 3 days.

# Notes:

01 - Toast flaked coconut lightly before garnishing for enhanced flavor and texture.
02 - For a non-alcoholic option, omit rum or substitute with rum extract.
03 - Store unfrosted cupcakes at room temperature up to 1 day; frosting can be refrigerated and re-whipped before use.

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