Name: Pina Colada Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 35
Ingredients: White sugar - 1 ½ cups; Butter - ½ cup; Vegetable oil - ¼ cup; Eggs - 3; Crushed pineapple, well drained - 1 (8 ounce) can; Milk - ¾ cup; Brandy, or as needed, divided - ¼ cup; All-purpose flour - 2 ½ cups; Baking powder - 2 ½ teaspoons; Baking soda - ½ teaspoon; Salt - 1 teaspoon; Brandy - 1 teaspoon; Cream of coconut - 1 (15 ounce) can; Cream cheese, softened - 1 (8 ounce) package

Ingredients for - Pina Colada Cupcakes

1. White sugar 1 ½ cups

2. Butter ½ cup

3. Vegetable oil ¼ cup

4. Eggs 3

5. Crushed pineapple, well drained 1 (8 ounce) can

6. Milk ¾ cup

7. Brandy, or as needed, divided ¼ cup

8. All-purpose flour 2 ½ cups

9. Baking powder 2 ½ teaspoons

10. Baking soda ½ teaspoon

11. Salt 1 teaspoon

12. Brandy 1 teaspoon

13. Cream of coconut 1 (15 ounce) can

14. Cream cheese, softened 1 (8 ounce) package

How to cook deliciously - Pina Colada Cupcakes

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 35 cupcake cups with paper liners.

2 . Stage

Beat sugar, butter, and oil together in a bowl with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in pineapple, milk, and 1/4 cup brandy.

3 . Stage

Sift flour, baking powder, baking soda, and salt together in another bowl. Add slowly to the sugar mixture, beating with an electric hand mixer to get a light, fluffy batter.

4 . Stage

Spoon batter into the cupcake liners, leaving about 1/8 inch of each liner free (this cake doesn't rise a lot).

5 . Stage

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.

6 . Stage

Remove from the oven and immediately spoon 1 teaspoon of brandy over the top of each cupcake; let seep into the cake. Let cool completely.

7 . Stage

Beat cream of coconut and cream cheese together with an electric mixer until it is lump-free. Frost cooled cupcakes.