Cake, Dessert

Piña Colada Cupcakes

Listen to Episode 48: Piña Colada Cupcakes


  • 2 1/4 c flour
  • 1 1/2 c sugar
  • 3 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 1/4 c pineapple juice
  • 1/2 c shortening
  • 1 tsp white rum vanilla or half rum half vanilla
  • 3 eggs


  • Heat oven to 350°F.
  • Beat all ingredients on low speed 30 seconds, scraping bowl constantly.
  • Beat on high speed 3 minutes, scraping bowl occasionally.
  • Pour batter into paper baking cup-lined muffin pans.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool completely before frosting.
  • Frosting: use Cookie Icing recipe, but substitute coconut cream or a thick coconut milk for the milk and white rum vanilla (or half rum half vanilla) for the vanilla. May need to use more coconut milk/cream to get the consistency correct.

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