Pina Colada Cupcakes

Pretend you're on vacation and whip up these pina colada cupcakes, slathered in brandy and coated with a coconut cream cheese frosting.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 190 Calories

Ingredients

• 3 eggs
• 1 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon brandy
• 1 (15 ounce) can cream of coconut
• 1 (8 ounce) can crushed pineapple, well drained
• 0.5 cup butter
• 0.5 teaspoon baking soda
• 2.5 cups all-purpose flour
• 0.25 cup vegetable oil
• 1.5 cups white sugar
• 0.75 cup milk
• 2.5 teaspoons baking powder
• 0.25 cup brandy, or as needed, divided

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line 35 cupcake cups with paper liners.

Step 3

Beat sugar, butter, and oil together in a bowl with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in pineapple, milk, and 1/4 cup brandy.

Step 4

Sift flour, baking powder, baking soda, and salt together in another bowl. Add slowly to the sugar mixture, beating with an electric hand mixer to get a light, fluffy batter.

Step 5

Remove from the oven and immediately spoon 1 teaspoon of brandy over the top of each cupcake; let seep into the cake. Let cool completely.

Step 6

Beat cream of coconut and cream cheese together with an electric mixer until it is lump-free. Frost cooled cupcakes.

Step 7

Spoon batter into the cupcake liners, leaving about 1/8 inch of each liner free (this cake doesn't rise a lot).