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Recipe
Piña Colada Cupcakes Recipe
American
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| Cook time: 20 Minutes |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 710g | |
| Calories 2021 | |
| Calories from Fat 388 | 19% |
| Total Fat 44.13g | 55% |
| Saturated Fat 23.52g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 686mg | 229% |
| Sodium 1431mg | 60% |
| Potassium 541mg | 15% |
| Total Carbs 360.88g | 96% |
| Dietary Fiber 6.8g | 23% |
| Sugars 215.83g | 144% |
| Protein 39.91g | 64% |
Ingredients Convert Measures
- 1/4 pound (1 stick) unsalted butter, melted and cooled
- 1/3 cup pineapple juice
- 1 tablespoon rum
- 2 teaspoon vanilla
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup crushed pineapple
- 1/3 cup shredded coconut
Directions
- Preheat the oven to 350°F. Line cupcake pans with liners.
- With an electric mixer at medium speed beat together the melted butter, pineapple juice, rum, and vanilla until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl combine the flour, sugar, baking powder, baking soda, and salt.
- With the mixer on low speed, add the dry ingredients to the creamed mixture 1/2 cup at a time until combined. Fold in the pineapple and coconut.
- Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
