Ingredients
Scale
- Batter
- 1 stick (1/2 cup) butter, unsalted, room temperature
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 tsps vanilla
- 1/2 tsp rum extract (artificial)
- 1/4 cup milk
- 1/4 cup crushed pineapple
Frosting - 1/2 cup coconut cream (I used a regular can of coconut milk and used the cream that had separated from the rest of the liquid)
- 8 oz cream cheese, room temperature
- 3 cups powdered sugar
- 1/4 tsp rum extract (artificial)
- 1 1/2 cups shredded coconut (you can use more or less if you like)
Additional Ingredients - Small chopped pineapple pieces (for topping)
- Additional shredded coconut (for sprinkling)
Instructions
- Preheat the oven to 350°F.
- Grease a 12 cup muffin pan and insert paper liners.
- Using an electric mixer, cream together the butter and sugar.
- Combine the dry batter ingredients in a separate bowl and use a whisk to combine thoroughly.
- Combine the dry ingredients with the butter and sugar mixture.
- Add the vanilla, rum extract and the milk and combine.
- Using the electric mixer, beat in the eggs into the batter 1 at a time until well combined.
- Place into the oven to bake for 18-20 minutes.
- Once finished baking, remove from the muffin pan and set on cooling rack.
- Allow to cool completely before frosting.
To make the frosting: - Using an electric mixer, combine the cream cheese and powdered sugar.
- Mix in the rum extract and the coconut cream into the frosting.
- Gently mix in the shredded coconut.
- Put frosting in a piping bag with a large opening (to allow the shredded coconut to fit through) and pipe onto cooled cupcakes.
- Top with pineapple pieces and sprinkle with additional coconut.
Notes
You may want to place the frosting in the fridge for about 10 minutes before piping onto the cupcakes.
- Category: Dessert
