Alcohol Free Pina Colada Cupcakes Recipes

PIñA COLADA CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
• In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
• Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
• In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry.
• Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4.

ALCOHOL-FREE PINA COLADA CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 36 muffin cups with paper liners.
• Combine cake flour, all-purpose flour, white sugar, baking powder, and salt in a large mixing bowl; mix with hand mixer on Low until combined, about 3 minutes; add butter and mix just until butter chunks are coated with flour.
• Beat 1 egg into the flour mixture at a time, assuring each is integrated fully before introducing the next; beat until the mixture forms a cake batter.
• Slowly add milk, vanilla extract, coconut extract, and pineapple extract to the batter, beating and intermittently scraping down the sides of the bowl as you mix, until fully integrated; spoon into paper liners to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

NON ALCOHOLIC PINA COLADA

Steps:

• Blend in blender until desired consistency is achieved.

PIñA COLADA CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

PINA COLADA CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with foil liners. In a large bowl, whisk eggs, juice, milk, oil and extract until well blended. In another bowl, whisk flour, sugar, baking powder, baking soda and salt; gradually beat into egg mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat butter until creamy. Beat in coconut milk and rum extract. Gradually beat in confectioners' sugar until smooth. Spread over cupcakes. If desired, garnish with coconut, cherries and pineapple wedges.

PINA COLADA CUPCAKES

Steps:

• Heat oven to 375 degrees, and place paper baking cup in 24 regular size muffin cups.
• In a large bowl, beat the first 6 ingredients listed with electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally.
• Divive batter evenly into the 24 muffin cups.
• Bake 18-24 minutes or until toothpick inserted in center comes out clean.
• Cool for 10 minutes, and remove from pan to a wire rack. Then cool for 30 minutes.
• Stir coconut extract and rum extract into frosting, and spread on cupcakes.
• Dip tops of frosted cupcakes in coconut.
• Store loosely covered at room temperature.

ALCOHOL-FREE PINA COLADA CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 36 muffin cups with paper liners.
• Combine cake flour, all-purpose flour, white sugar, baking powder, and salt in a large mixing bowl; mix with hand mixer on Low until combined, about 3 minutes; add butter and mix just until butter chunks are coated with flour.
• Beat 1 egg into the flour mixture at a time, assuring each is integrated fully before introducing the next; beat until the mixture forms a cake batter.
• Slowly add milk, vanilla extract, coconut extract, and pineapple extract to the batter, beating and intermittently scraping down the sides of the bowl as you mix, until fully integrated; spoon into paper liners to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.