After creating the Beach Party Inspiration post, tropical inspired desserts were on my mind. Pina Coladas always make me think of the beach, maybe because my Grandma used to order them with dinner every night on our summer beach vacations. I made these Pina Colada inspired cupcakes using traditional tropical flavors – pineapple and coconut.
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cup sugar
8 ounce can crushed pineapple, undrained
Preheat oven to 325 degrees. Line 18 muffin cups with paper muffin liners.
Whisk together flour, baking soda and salt. Set aside. In another bowl, mix canola oil, milk, vanilla extract, eggs and sugar. Add crushed pineapple. Slowly add flour mixture to batter, mixing with an electric mixer about 2 minutes.
Spoon batter into muffin cups. Bake about 18-20 minutes. Cool for 10 minutes, then remove from muffin tins and cool completely on wire racks before icing cupcakes.
Coconut Buttercream Frosting
1/2 cup butter, softened to room temperature
3 ounces of cream cheese, softenend to room temperature
1 teaspoon coconut extract
2-3 tablespoons of milk
2-3 cups of powdered sugar
3 tablepoons of toasted, sweetened coconut flakes
Cream together butter, cream cheese and cocounut extract. Gradually add 1/2 cup powdered sugar alternately with 1 tablespoon of milk, beating on low speed until blended and smooth after each addition. If desired, beat in a little more milk or powdered sugar until reaching desired sweetness and consistency. After icing the cupcakes, sprinkle with toasted coconut flakes.