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February 2, 2023
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February 2, 2023These vegan Pina Colada Perfection cupcakes are the perfect summer treat! Made with coconut milk, pineapple, and rum extract, these cupcakes are sure to be a hit at any party. The cupcakes are moist and fluffy, and the frosting is light and creamy. The combination of pineapple and coconut flavors is a tropical delight that will have your guests asking for more. Enjoy these vegan Pina Colada Perfection cupcakes all summer long!
Instructions:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the coconut milk, vegetable oil, sugar, and rum extract until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the crushed pineapple and shredded coconut.
Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the coconut milk, vegetable oil, sugar, and rum extract until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the crushed pineapple and shredded coconut.
Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 teaspoon rum extract
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut
