Description
Extra moist tropical cupcakes with sweet pineapple and coconut.
Ingredients
- FOR THE CUPCAKES:
- 1-⅔ cup All-purpose Flour
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ½ cups Unsalted Butter, melted
- ½ teaspoons Salt
- 1 Large Egg, Room Temperature
- ¼ cups Granulated Sugar
- ¾ cups Light Brown Sugar, Packed
- 8 ounces, fluid 100% Pineapple Juice
- ½ cups Coconut Milk
- FOR THE ICING:
- ¾ cups Unsalted Butter, Room Temperature
- 3 cups Confectioners Sugar
- ¼ cups Heavy Cream
- 2 teaspoons Vanilla Extract
- ¼ teaspoons Coconut Extract
Preparation
Preheat oven to 350ºF. Line muffin pan with cupcake liners.
In a large bowl, mix flour, baking soda, baking powder and salt.
In a medium-sized microwave-safe bowl, melt butter. Whisk in granulated sugar, brown sugar and egg. Whisk in pineapple juice, coconut milk and vanilla extract.
Mix dry ingredients into the wet ingredients. Mix until no lumps are left. Fill cupcake liners 2/3 full.
Bake for 20 minutes, until toothpick inserted in center comes out clean. Cool on cooling rack completely before frosting.
For the frosting, with an electric mixer or stand mixer, beat softened butter until smooth and creamy. Add confectioners sugar, cream, vanilla and coconut extract. Beat at high speed for 3–4 minutes.
Frost cooled cupcakes.
