These cupcakes are very moist and tasty. Believe it or not, they are just fine without the rum (for shame!)
Pineapple Cupcakes:
Adapted from glorioustreatsMakes about 24 cupcakes
2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 tsp vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple, slightly drained
*Pre-heat oven to 350 degrees. Line cupcake pan with 12 paper liners
*Sift flour, baking powder, baking soda, and salt in a medium bowl and set aside.
*In a large bowl, using an electric mixer on medium speed, paddle eggs and sugar until thickened and creamy, about 2 minutes.
*Mix in oil and vanilla on slow speed until blended.
*Add pineapple and sour cream, mix until fully incorporated.
*Add flour to mixture and blend until just combined.
*Fill cupcake liners to about 2/3 full.
*Bake for about 22 minutes or until springy when touched.
*Remove from pan and cool on a wire rack
*Frost with Coconut Cream Cheese Frosting and decorate with toasted coconut and a maraschino cherry.
Coconut Cream Cheese Frosting
Adapted from several sourcesMakes about 6 cups
8 oz. cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
3 cups powdered sugar, sifted
1 1/2 tsp coconut extract
1 1/2 tsp dark rum (optional)
*Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, coconut extract, and rum (if using). Beat on low until combined. If it's too soft, chill for 5-10 minutes before using.
To decorate:
*Frost cooled cupcakes by hand and roll in or sprinkle with toasted coconut, add half of a maraschino cherry to the top and serve.
*To toast coconut; place about 1 cup of sweetened coconut on a sheet pan, toast in a 375 degree pre-heated oven for 4-5 min. Let cool
