Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened shredded coconut
- ½ cup crushed pineapple, drained
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut rum
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- ¼ cup coconut rum (for frosting)
- 2 tablespoons heavy cream (optional for frosting)
- Additional shredded coconut (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk the flour, baking powder, baking soda, salt, and shredded coconut together.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut rum, starting and ending with the flour mixture.
- Gently fold in the crushed pineapple until evenly combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and coconut rum, mixing until smooth. If the frosting is too thick, add heavy cream a tablespoon at a time.
- Once the cupcakes are completely cool, frost them generously with the coconut rum frosting and sprinkle with additional shredded coconut.
- Prep Time: 20
- Cook Time: 20