Pina Colada Cupcakes

Ingredients

• For cupcakes:
• 1 cup all purpose flour
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 1 extra large egg
• 1/2 teaspoon vanilla extract
• 3 tablespoons rum
• 1/4 cup cream of coconut, such as Coco Lopez
• 8 ounces pineapple rings in juice, finely chopped, juice reserved
• For frosting:
• 8 ounces cream cheese, at room temperature
• 2 1/4 cups confectioners' sugar
• 1/4 teaspoon rum
• 4 tablespoons cream of coconut
• 1/3 cup sweetened coconut flakes
• Unsweetened large coconut flakes for garnish, optional

Directions

1. Make Cupcakes: Heat the oven to 350 degrees F. Set wrappers into a mini-muffin tin. In a small bowl, whisk the flour, baking powder, and salt together.
2. In a large bowl, beat the butter with the sugar until the mixture looks pale and fluffy, about 3 minutes. Add the egg and vanilla extract, then beat again until everything is blended.
3. Mix in 1/2 of the flour mixture just until it disappears. Add the rum and cream of coconut and beat until smooth, then mix in the rest of the flour mixture.
4. Stir in the pineapple and juice so they are evenly worked through the batter. Divide the batter among the wrappers, filling each 3/4 full. Bake until the cupcakes are golden and a tester inserted in the center comes out clean, about 22 minutes. Transfer them to a wire baking rack and cool.
5. Make Frosting: In a large bowl, beat the cream cheese, butter, and confectioners' sugar until airy and light, about 4 minutes. Add the salt, rum, and cream of coconut, then continue beating until the frosting is smooth and creamy, about 3 minutes more.
6. Fold in the sweetened coconut flakes.
7. Assembly: Spoon the frosting into a pastry bag with a medium tip. Pipe the frosting over the cupcakes. Add a coconut flake to each cupcake, if desired.