Tropical Flavored Cupcake Recipes

Tropical Pina Colada Cupcakes Baking A Moment

WebJul 19, 2016 · Servings: 24 cupcakes. Prep Time: 30 mins. Cook Time: 16 mins. Total Time: 46 mins. Just like your favorite frozen cocktail, these …

1. Preheat the oven to 350 degrees F and line 2 cupcake pans with papers.
2. Place the egg whites and sugar in a large metal mixing bowl and whisk together.

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The BEST Pina Colada Cupcakes Recipe This Silly Girl's …

WebSep 3, 2023 · HOW TO MAKE PINA COLADA CUPCAKES: Preheat the oven to 350°F degrees. Line a cupcake tin with paper liners. Mix the …

1. Preheat the oven to 350°F degrees. Mix the cake mix, pineapple, egg whites, oil, and water in a bowl at low speed for 30 seconds with an electric hand mixer, 30 seconds until mixed. Crank the speed up to medium for 2 minutes.
2. Line a cupcake tin with liners and fill 2/3 of the way. Bake for 18-20 minutes until a toothpick inserted into the middle comes out clean. A few crumbs on the toothpick are okay, but if there is any wet batter they need longer.
3. Place on a wire rack for 5 minutes to cool, take out cupcakes onto a wire rack directly, and let cool completely.
4. While the cupcakes cool, cream together the powdered sugar and butter in a large bowl with a hand mixer or in the body of a stand mixer with the paddle attachment, scraping the sides as needed. Add the vanilla, and rum, and whip on high speed for 2 minutes, until fluffy. Top cupcakes with frosting.

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Piña Colada Cupcakes Sally's Baking Addiction

WebApr 2, 2014 · Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside. Make the cupcakes: In a medium bowl, …

1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
4. In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners’ sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry.

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