Tropical Pina Colada Cake batter whipped into ultra moist and decadent Pina Colada Cupcakes with Kiwi Frosting.
Cuisine: American, Mexican
Author: Sommer Collier
For the Pina Colada Cupcakes:
1 1/2cupssoftened unsalted butter
6large eggsroom temperature
1cupunsweetened coconut milk
15ouncescrushed pineappledrained (1 cup)
For the Kiwi Frosting:
1cupsoftened unsalted butter
Preheat the oven to 325 degrees F. Line muffins tins with paper liners (about 32).
With an electric mixer, beat the sugar and softened butter until extremely light and fluffy, 3-5 minutes. Don't rush this part!
With the mixer still running, slowly add the eggs to the creamed sugar mixture. Then beat in the vanilla.
In a separate bowl, mix the flour, baking soda, baking powder and salt.
Turn the mixer on low and alternate adding the dry mixture and the coconut milk to the mixing bowl until bowl are well combined. Scrape the bowl and add in the shredded coconut and crushed pineapple. Mix just enough to combine.
Using a 1/4-cup scoop, fill the liners 3/4 full. Bake for 25-35 minutes, until a toothpick inserted into the center comes out clean.
Cool completely before frosting.
Meanwhile, place the peeled kiwis in the blender and puree until smooth.
With the electric mixer, beat the softened butter and cream cheese until fluffy. Make SURE they are both room temperature or you'll end up with clumpy frosting.
Add the kiwi, vanilla and salt. Then slowly add the powdered sugar. Continue adding the powdered sugar until you reach the desired consistency.