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Ingredients
- For the Cupcake Batter:
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 3/4 cups white sugar
- 1 cup unsalted butter at room temperature
- 1 cup cream of coconut
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Buttercream:
- 1/2 cup unsalted butter at room temperature
- 1 8-oz. package of cream cheese at room temperature
- 2 tablespoons pineapple juice
- 2 teaspoons cream of coconut
- 1 teaspoon white rum (optional)
- 2 cups powdered sugar (or to taste)
Preparation
Step 1
1. In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl beat butter and sugar until fluffy. Then, beat in eggs and vanilla until smooth.
3. Add 1/3 of the flour mix and beat until well blended. Then add ½ amount of buttermilk and mix until well blended. Repeat process ending with 1/3 of the flour mixture. Make sure to scrape the sides with a spatula to get rid of any dry lumps.
4. Line a cupcake pan with liners. Fill them about 2/3 - 3/4 of the way with the batter. Bake at 350ºF (180ºC) for about 20-25 minutes or until a knife inserted in the center comes out clean. Cool completely before frosting.
5. To make buttercream, beat butter and cream cheese until smooth, about 2-3 minutes at medium speed.
6. Add pineapple juice, cream of coconut and rum (optional). Beat again for another 2-3 minutes.
7. Add ½ amount of powdered sugar. Start mixing at low speed and increase to medium, beat for 2-3 minutes. Then, add the rest of the powdered sugar and beat until well blended. ** Add more sugar if you want your buttercream to be firmer.
8. Fill a pastry bag with the tip of your choice with the buttercream and pipe it on top of each cupcake. Garnish with pineapple and cherries.