Piña Colada Cupcakes

Piña Colada Cupcakes

Coconut cream and pineapple turn this moist, vanilla cake into a pina colada extraordinaire.

Ingredients

  • 1-1/2 cups (341 g) unsalted butter, at room temperature
  • 2-2/3 cups (540 g) granulated sugar
  • 9 (275 g) egg whites, at room temperature
  • 4½ cups (575 g) all-purpose flour
  • 2 tablespoons (28 g) baking powder
  • 1 teaspoon salt
  • 1 can of coconut milk + (butter)milk, at room temperature
  • 1 cup frozen pineapple chunks, pureed
  • 2 teaspoons vanilla extract
  • ½ can of Trader Joe's Coconut Cream Extra Thick & Rich
  • ½ cup butter
  • 3¾ cup powdered sugar
  • ½ - 1 tsp vanilla, to taste
  • Sweetened, flaked coconut, optional garnish
Read the whole recipe on Itsy Bitsy Foodies