Piña Colada Cupcakes

I love anything coconut or pineapple flavored, so these piña colada cupcakes were begging to be made! They're really simple to bake and even better to eat, you'll have to make them before the summer is over.

Cupcake Ingredients:

• 3 eggs

• 2 1/2 cups of flour

• 1/2 tsp of salt

• 1/2 tsp of baking soda

• 1 1/2 tsp baking powder

• 1 3/4 cup of sugar

• 1 cup of vegetable oil

• 1 tsp of vanilla extract

• 3/4 cup of sour cream

• 1 1/2 cup of crushed pineapple, drained (keep some of the juice to be used later)

1. (Heat the oven to 350) Start by mixing the dry ingredients in a medium bowl; flour, baking soda, baking powder, and salt.

2. With an electric mixer, beat the eggs and sugar in a large bowl until smooth and thickened. Mix in the vanilla extract and oil until blended.

3. Add the crushed pineapple and sour cream until completely mixed.

4. Gradually add the dry mixture until completely mixed and smooth.

5. Fill cupcake liners until 2/3 full, or however large you want them.

6. Bake for 22 minutes or until golden brown around the edges.

While the cupcakes are cooling I start toasting the shredded coconut. You don't have to have this on top but it definitely adds to the already amazing frosting for a great balance of coconut. I take about a cup and a half of sweetened shredded coconut and let it set in a skillet on medium, frequently stirring and moving it about so it doesn't burn.

Frosting Ingredients:

• 1/2 cup (1 stick) of butter at room temperature

• 8 oz of cream cheese

• 1/2 tsp vanilla extract (preferably clear vanilla by Watkins)

• 1 1/2 tsp coconut extract

• 4 cups of powdered sugar

• 1 TBS of heavy cream- OR 1 TBS of Rumchata (the rumchata makes the frosting so much better honestly)

1. In a large mixing bowl, blend the butter until smooth. Add the cream cheese until well blended.

2. Add the vanilla, coconut extract, and (gradually) powdered sugar until completely mixed and fluffy.

3. Beat in the heavy cream or rum.

4. Frost and top the cupcakes with the toasted coconut and festive little umbrellas (or a cherry or pineapple wedge).

There you have it, a perfect summery dessert that any fan of tropical flavor will enjoy! I have a batch made in the fridge that I can't eat right now since I'm under the weather, so make these and eat one for me...I'm seriously dying for one.

-Madison