Triple Rum Piña Colada Cupcakes
Lightly spiced rum cupcakes soaked in pineapple rum syrup and topped with Piña colada buttercream.
Equipment
- Stand mixer or handheld mixer
Ingredients
Easy Rum Cupcakes
- ½ cup Butter
- 2 large Eggs
- 1 cup Sugar
- 1½ cup All Purpose Flour
- 1½ tsp Baking Powder
- ¼ tsp Cinnamon
- ⅛ tsp Nutmeg
- ¼ tsp Salt
- ½ cup Milk
- ½ tsp Vanilla extract
- 1 tsp Spiced Rum
Pineapple Rum Syrup
- ½ cup Pineapple rum syrup (See recipe below)
Piña Colada Buttercream
- 1 cup Butter (2 sticks)
- 1 lb Confectioner's sugar (5 cups)
- 1 Tbsp Coconut Milk
- 1 Tbsp Pineapple Rum Syrup (see recipe below)
- 1 Tbsp Coconut Rum (Malibu Rum)
- ½ tsp Piña colada extract (Ck, LoreAnn)
Garnish
- ½ cup Shredded coconut or coconut flakes
- Pineapple wedges
- Maraschino cherries
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees and line a cupcake pan with paper liners.
- In a bowl, sift together the flour, baking powder and salt, nutmeg, cinnamon. Set aside
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time mixing well after each addition.
- Add the rum and extract and mix well.
- Add ⅓ of the flour mixture into the batter.
- Once incorporated, add ½ of the milk.
- Continue incorporating ⅓ of the flour, the remaining milk, finally the last ⅓ of the flour, scraping between additions and making sure to beat until smooth.
- Fill the paper liners to ⅔ using a 2 inch scoop and bake in the oven for 20 minutes, until a toothpick inserted into a cupcake comes out clean.
- Remove the cupcakes from the oven and let rest 2 minutes, then transfer to a cooling rack to cool completely.
For the Piña Colada Buttercream:
- In a mixing bowl, using a mixer, beat butter until light and smooth
- Slowly add half of the powdered sugar until incorporated
- Mix in rum, extract, coconut milk, and rum syrup
- Add remaining powdered sugar. Increase spead to medium and whip 1 minute until light and fluffy
For the Assembly:
- Using a toothpick make multiple holes in the cooled cupcakes
- Brush on pineapple rum syrup dabbing to make sure it soaks in
- Pipe the frosting on the cupcakes
- Add shredded coconut or coconut flakes to food processor or blender and pulse until fine. Then sprinkle coconut dust on cupcakes
- Garnish with a pineapple wedge and maraschino cherry