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    You are in: Home / Recipes / Pina Colada Cupcakes Recipe
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    Pina Colada Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    JPsBarbie's Note:

    Coconut and pineapple cupcakes with a pineapple upside-down topping.

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    Ingredients:

    Serves: 12

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 and spray cupcake-pan with nonstick spray.
    2. 2
      Cut a 1 or 2 inch chunk out of each pineapple slice so it will form a ring in bottom of each cup. (Can chop some of the "extra" pineapple and mix in batter or snack on it.) Cut cherries in half and place one in center of each pineapple ring.
    3. 3
      In a small saucepan melt 1/4 cup butter, corn syrup, and brown sugar. Cook over low heat for about 5 minutes or until slightly thick. Spoon over pineapple rings (about 1 1/2 teaspoons per cup).
    4. 4
      In medium mixing bowl mix 1/4 cup room temperature butter with granulated sugar until light an d fluffy. Add egg and coconut extract; mix. Add baking powder; mix. Alternating flour and pineapple juice, mix until well-combined. Stir in coconut flakes.
    5. 5
      Divide batter between cups and bake 20 minutes. Cool for about 10 minutes in pan before inverting.

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    Nutritional Facts for Pina Colada Cupcakes

    Serving Size: 1 (216 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 208.8
     
    Calories from Fat 79
    37%
    Total Fat 8.8 g
    13%
    Saturated Fat 5.4 g
    27%
    Cholesterol 37.9 mg
    12%
    Sodium 113.9 mg
    4%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 1.6 g
    6%
    Sugars 19.5 g
    78%
    Protein 2.2 g
    4%

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