Description
A tropical fusion of moist pineapple cake infused with dark rum and topped with creamy coconut frosting. Perfectly balanced and island-inspired.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp dark rum
- 1/2 cup full-fat coconut milk
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F (175C) and line a muffin tin with paper liners.
- Cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the dark rum and coconut milk.
- Whisk flour, baking powder, and salt together in a separate bowl.
- Gently fold the dry ingredients into the wet mixture using a spatula.
- Fold in the drained crushed pineapple and shredded coconut.
- Divide batter evenly among 12 liners, filling each about 2/3 full.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth to create the frosting.
- Pipe frosting onto cooled cupcakes and top with extra coconut or a pineapple wedge.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/Tropical