Pina Colada Rum Cupcakes

I am so behind on my recipes. Actually, I am not as much behind as I still can’t catch up from my busy summer. I have recipes from months ago that I still have to post. Hopefully, I will catch up eventually. 
These are the cupcakes that I made for my hubby’s birthday last week. The cupcakes turned out great, no matter what I had to go thought. Here is the story…
I was planning to make the cupcakes on Tuesday so I ran to the liquor store after work. I got some rum and when I got home, I realized that I got light run. Duh…
On Wednesday, I ran to the liquor store again and got the right rum. That night was also the night that my hubby, his friend and his parents we going to see Casablanca at the movie theater. I had to stay home with the kiddo and I had to get up early for work….(insert little whine). I had to hurry up and make the cupcakes before they left for the movies. With all the “yap..yap…yap”, I forgot to add the coconut to the first batch. Man, these cupcakes were just not cooperating with me!
I did add the coconut and the second batch turned out FABULOUS!!


Ingredients:
Cupcakes:
3/4 cup butter, softened
3 eggs
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
1 1/2 tsp vanilla
1/2 cup milk
3/4 cups buttermilk
1/3 cup Spiced rum
1 cup shredded coconut
1 1/2 cans of sliced pineapples

Frosting:
10 oz cream cheese, softened
1/2 sticks butter, softened
1 tsp vanilla extract
3 cups confectioners’ sugar
1 tbs pineapple juice

Directions:
Cupcakes:
1. Preheat the oven to 375, place the cupcake liners into the 12-cup muffin pan
2. Beat the butter is a large mixing bowl for 1 minute
3. Add sugar and beat for another minute
4. Add one egg at the time, beating after each addition
5. Beat in vanilla and rum
6. Mix in flour, baking powder and salt, mix until combined
7. Add milk and buttermilk beat until combined

8. Fold in the coconut flakes

9. Chop the pineapples into small pieces. Drop a few pieces of pineapple on the bottom of the cupcake cups.

10. Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean. Cool completely.

Frosting:
1. In a large mixing bowl, beat the cream cheese, pineapple juice, butter and vanilla together until smooth.
2. Add the sugar and on low speed, beat until incorporated. Beat until light and fluffy.
3. Frost the cooled cupcakes.

Enjoy!!

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