Editing How to Bake Pina Colada Cupcakes

Pina Colada Cupcakes are a delicious tropical treat that can be enjoyed any time of the year. They are moist and flavorful with a combination of pineapple, coconut, and rum flavors. Here's a simple recipe to make your own Pina Colada Cupcakes at home:

Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup canned crushed pineapple, drained
- 1/2 cup unsweetened shredded coconut
- 1/4 cup milk
- 2 tablespoons dark rum (optional)
- 1 teaspoon vanilla extract

For the Frosting:
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup canned crushed pineapple, drained
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons dark rum (optional)
- 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

4. Mix in the crushed pineapple and shredded coconut until well combined.

5. In a small bowl, combine the milk, rum (if using), and vanilla extract.

6. Add the dry ingredients to the wet mixture in three parts, alternating with the milk mixture, starting and ending with the dry ingredients.

7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cupcakes to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

For the Frosting:

1. In a large bowl, beat the butter until light and fluffy.

2. Gradually add the powdered sugar, alternating with the crushed pineapple, shredded coconut, rum (if using), and vanilla extract, until well combined.

3. Beat the frosting for 2-3 minutes, or until light and fluffy.

4. Frost the cooled cupcakes with the frosting using a piping bag or a knife.

5. Optional: Top each cupcake with a small piece of pineapple or a sprinkle of shredded coconut.

Enjoy your delicious Pina Colada Cupcakes!