Total TimePrep: 20 min. Bake: 15 min. + cooling
These were amazing!! My family loved them. I did end up making a few changes, just with the things I had on hand. I didn’t have cake flour, but all purpose flour worked fine! I also used coconut oil instead of canola, and a little extra coconut extract. The cupcake’s aftertaste was so coconuty! For the frosting, I improvised a bit. I only used 3 cups of powdered sugar instead of 4. I used pineapple juice from a can of pineapple chunks, so it was sweetened. I used 4 tablespoons instead of 3, and it tasted so good by itself, but once on the cake, no one could taste it. Next time I would use a bit more. I also didn’t use the pineapple chunks. The frosting was so thick, I couldn’t pipe it, but they still turned out great! It did make a little too much frosting though. Loved this recipe! Totally recommend for someone who wants a delicious piña colada cupcake!
Fantastic! This definitely reminded me of Hawaii with the pineapple and coconut taste. I'm not too fond of shredded coconut, but I tried it out anyways and it turned out great. It was a nice balance between the frosting and the other toppings. I lack the decorating skills to make them look like they did in the picture, but they were delicious. I also had a significant amount of leftover frosting, but it's so delicious that I'm sure I'll find other uses for it besides the cupcakes. I will definitely be making these again.
At first, I couldn't decide whether not not I liked these, but I can't explain why. After eating 2, I decided to keep the recipe. They are really light and fluffy, including the frosting. I did have to bake them for about 5 minutes longer than the recipe said to. I also had a LOT of leftover frosting. These are very different and were a nice change.