I garnished with maraschino cherries, pineapple wedges, and drink umbrellas to play up the pina colada element, but you could easily just add some tropical-colored sprinkles.
PINA COLADA CUPCAKES
1 2/3 cups flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/3 cup strained canned coconut milk
1/3 cup pineapple juice (from can of crushed pineapple)
1/6 teaspoon coconut extract
1 cup well-drained canned crushed pineapple
1 cup butter (softened)
2 tablespoons canned coconut milk
3/4 teaspoon coconut extract
3 1/2 cups powdered sugar
3/4 cup sweetened shredded coconut
Preheat oven to 350F.
Line cupcake pan.
In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
In a liquid measuring cup, stir together coconut milk, pineapple juice, and coconut extract.
In the bowl of a stand mixer (with paddle attachment), combine butter and sugar until smooth. Add eggs one at a time and mix until combined.
Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture.
Fold in crushed pineapple being careful not to over-mix the batter.
Fill cupcake liners 2/3 full.
Bake 18-23 minutes (until toothpick comes out clean).
Remove from oven, let rest for 2-3 minutes, then transfer cupcakes to wire rack to cool.
In stand mixer (with paddle attachment), beat butter until smooth.
Add in coconut milk, coconut extract and one (1) cup of the powdered sugar and mix until combined.
Add remaining powdered sugar and whip until light and fluffy (if needed you can add in a little more coconut milk or more powdered sugar to reach desired consistency).
Frost with your favorite decorating tip and garnish with shredded coconut, maraschino cherries, and a small pineapple wedge if desired.