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Birthday Piña Colada Cupcakes

I spent the weekend before my birthday in Texas with my family celebrating my brother becoming a pilot. Since it was a big weekend for Josh, I was expecting all of the focus to be on him. Which I was more than happy about (but just this once Josh!).

However, our last day there my sweet mama surprised me with cupcakes in honor of my upcoming birthday. Bless her heart! (We are in Texas after all!). She put a lot of thought into what would be the perfect dessert, and ultimately decided to make one that combined my two favorite things: cupcakes and… pineapple. Why, what were you expecting me to say?

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To make these amazing piña colada cupcakes for your friend’s birthday (or for me) you will need:

For the Cupcakes:

2 1/2 Cups Flour

1 1/2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/4 Cup Coconut Rum (maybe you should have a little extra… you know, just in case…)

3 Eggs

1 3/4 Cups Sugar

3/4 Cup Vegetable Oil

1 Teaspoon Vanilla Extract

3/4 Cup Sour Cream

1 1/2 Cups Canned Crushed Pineapple (drained slightly)

1/2 Cup Sweetened Shredded Coconut

Start by pre-heating your oven to 350 degrees Fahrenheit. Line a muffin pan with cute paper birthday tins.

First mix the flour, baking powder, baking soda and salt in a medium bowl and set aside.

Then in a large bowl, use a mixer on medium speed to beat the eggs and sugar for about two minutes until it turns a cream color. Set your mixer to low speed, and add the oil, vanilla and rum until blended. Add the pineapple, coconut, and sour cream and mix completely. Finally add the flour mixture and blend until smooth.

Slowly pour the mixture into your cupcake tins so that they’re about 2/3 full.

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Bake for 22 minutes and then let cool.

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For the Frosting:

8 Tablespoons Butter

8 Ounces Cream Cheese

1/2 Teaspoon Vanilla Extract

1 1/2 Teaspoons Coconut Extract

4 Cups Powdered Sugar

1 Tablespoon Coconut Rum

First place the butter and cream cheese into a large bowl and blend together. Add vanilla extract, coconut extract and powdered sugar one cup at a time and blend on low speed until combined. Then beat on medium speed until fluffy.

Slowly add the rum and continue to beat until fluffy.

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Then spread the frosting onto the cupcakes and add a cherry and pineapple garnish.

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Serve the cupcakes with the happy birthday song… and a real piña colada!

~A

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