Savor these delightful Pina Colada Cupcakes, a perfect treat for summer gatherings and a tropical twist on dessert that will wow your guests! 153 chars
Ingredients
Scale
2 cups of all-purpose flour
1 can (13.5 oz) of coconut milk
1 cup of sugar
1 ½ teaspoons of baking powder
½ teaspoon of salt
½ cup of sour cream
1 cup of pineapple chunks
1 teaspoon of rum extract
2 large eggs
2 cups of powdered sugar
½ cup of softened butter
Instructions
Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners.
In a large bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs, sour cream, and coconut milk to the butter mixture, followed by the rum extract.
Gradually fold the dry ingredients into the wet mixture, avoiding overmixing.
Gently fold in the pineapple chunks.
Spoon the batter into the prepared cupcake liners, filling them about ¾ full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Notes
Pina Colada cupcakes offer an enticing fusion of flavors that tantalize the taste buds. A perfect balance of coconut, pineapple, and a hint of rum makes these cupcakes a delicious tropical delight.
