Pina Colada Cupcakes

 It all started one day, I was looking through the web for new cupcakes recipes. I came across this one that  looked so good, and the rest is history. This is the most requested recipe that everyone asks me for. It is the dessert that goes first at all the parties that I bring them too. They are probably the moistest cupcake that I have ever made, and believe me I have made many cupcakes. They are perfect for summer or for me, any  time of the year. They would be great for a luau party if you add a little umbrella on top. I will tell you, if you are going to try any cupcake, this is the one!!!

Ingredients:

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 eggs

1 3/4 cups sugar

1 cup vegetable oil

1 1/2 teaspoons vanilla

3/4 cup sour cream

1 1/2 cups crushed pineapple (drained only slightly)

1. Preheat oven to 350 degrees

2. Line cupcake/muffin pans with liners

3. Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside

4. In a large bowl using an electric mixer on medium speed combine the eggs and sugar and beat about 2 minutes until it becomes slightly thickened and a light cream color ( about 2 minutes)

5. On low speed mix in the oil and vanilla until blended

6. Add the pineapple and sour cream and mix until combined

7. Add the flour mixture and blend until smooth

8. Fill cupcake liners almost to the top

9. Bake 20-22 minutes or until a toothpick comes out clean

10. Frost with the Coconut Cream Cheese Frosting (recipe below)

Coconut Cream Cheese Frosting:

1/2 cup (1 stick) of butter

8 ounce cream cheese, room temperature

1/2 teaspoon vanilla extract

1 1/2 teaspoons coconut extract (the recipe calls for coconut extract but I use 1 1/2 teaspoons of the liquid from the pineapple juice in the can)

4 cups powdered sugar

1 Tablespoon heavy cream or dark rum ( I use the cream)

1. Place the butter in the mixer bowl and blend until smooth. Add the cream cheese and blend until well combined. About 1 minute

2. Add the vanilla extract, coconut extract or (pineapple juice), powdered sugar ( 1 cup at a time) and blend on low speed until well combined. Increase to medium speed and beat until fluffy.

3. Add the heavy cream or dark rum

4. Beat until fluffy, about 1-2 minutes

5. Frost cooled cupcakes, or you can store this in the refrigerator for a day until needed, but may need to re beat before frosting. 

6. For extra flavor top frosted cupcakes with toasted coconut and a maraschino cherry.

7. To toast coconut place 1 1/2 cups flaked coconut on baking sheet and bake 375 degrees for 4-5 minutes, checking so it does not burn.

Adapted from: glorioustreats