O.M.G. These are probably the best cupcakes I have ever had. Moist flavorful pineapple cake topped with decadent creamy coconut cream cheese frosting and toasted coconut. Mmmmm, pure heaven. I found this recipe over at Glorious Treats, which is a fabulous blog full of gorgeous desserts and fabulous party ideas. This is Glory's own recipe and it is perfect in every way. Not only are they delicious, but seriously, how cute! If these hadn't been for a kid's birthday party I would have put cocktail umbrellas in them. Love.
The cupcake recipe uses sour cream, which I have recently discovered is the secret to an ultra moist crumb. There is plenty of crushed pineapple in it so it has a wonderful tropical flavor. The frosting is literally to die for. Much lighter and fluffier then most cream cheese frostings I have made, it's perfect for piping. I seriously can't get over how good these are.
Pina Colada Cupcakes
from Glory Albin (glorioustreats.blogspot.com)
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)
1. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3. On low speed, mix in the oil and vanilla until blended.
4. Add in the pineapple and sour cream and mix until fully incorporated.
5. Add the flour mixture and blend until just combined and smooth.
6. Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7. Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8. Remove from pan and cool on wire rack.
9. Frost with Coconut Cream Cheese Frosting (recipe below)
Recipe yields 24-28 cupcakes.
Coconut Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
2 teaspoons coconut extract (I think this largely depends on the type of coconut extract you use, I use the alcohol free kind and it requires quite a bit)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the heavy cream. Beat until fluffy, about 1 minute.
Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
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