As you may know, Summer is around the corner. As you sip on that cold, Piña Colada, you can be devouring it at the same time. Yes, you heard that right! My adorable recipe for Piña Colada Cupcakes is what you need for your Summer Vibes.

Now, if you know my recipes, you know, I like to put a little spin on the typical flavor. Instead of making the actual cupcake, pineapple or coconut, I decided to make it banana. I did not wanna overpower the cupcake with pineapple or coconut. And that said, I wanted the cupcakes to be simple, and the frosting to be the flavor bomb aka Piña Colada flavored. Then these treats are garnished with sweetened coconut flakes, topped with a triangular pineapple, and the cutest, red straw.

Let’s get started….

Yields: 9 cupcakes

Ingredients

Cupcakes

• 1 cup all-purpose flour
• 1/4 cup unsalted butter; softened
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 cup white granulated sugar
• 1/4 teaspoon salt
• 1 large egg; room temperature
• 1/4 cup golden brown sugar; packed
• 1 1/2 large bananas; mashed and ripe
• 2 tbsp sour cream; room temperature
• 1/4 cup whole buttermilk; room temperature

Frosting

• vanilla buttercream frosting (substitute the vanilla extract for pine colada extract or equal parts pineapple extract and coconut extract

Garnish:

• 1 cup Sweet Coconut Flakes
• 9 pineapples chunks; triangle shape
• 3 red straws; cut in fours

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Directions

Frosting

vanilla buttercream frosting (substitute the vanilla extract for pine colada extract or equal parts pineapple extract and coconut extract

Cupcakes

• Position oven rack towards the center of the oven. Preheat the oven to 350°. Line one 12 cup muffin pans with 9 paper cupcake liners.

• In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

• In a large bowl of a stand mixer with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes.

• Beat in the eggs and sour cream until well combined. Beat in banana.

• With the mixer on low, add in the flour mixture alternating with the buttermilk just until combined. Don’t over mix.

• Fill each cupcake liner about 3/4 of the way full with the batter.

• Bake for 18 to 20 minutes, rotating the pans and swapping oven positions halfway through, or until a wooden pick inserted into the center of a cupcake comes out clean

• Allow the cupcakes to cool completely before frosting.

Assembling The Cupcakes

• At the frosting and sewer piping back and frost each cupcake
• At coconut flakes into a small bowl. then either sprinkle the cupcakes with the flakes or slightly rotate the cupcake into the flakes.
• Add each pineapple triangle onto a toothpick and then insert that on one side of the cupcake.
• Add the red straw on the opposite side.

Enjoy.

Did you make this?
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