No alcohol! I'm was inspired by my favorite drink! Made these for a party at work and they were a huge hit! Cool cupcakes completely before decorating with frosting.


Recipe Summary

15 mins
20 mins
35 mins
36 cupcakes


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line 36 muffin cups with paper liners.

  • Combine cake flour, all-purpose flour, white sugar, baking powder, and salt in a large mixing bowl; mix with hand mixer on Low until combined, about 3 minutes; add butter and mix just until butter chunks are coated with flour.

  • Beat 1 egg into the flour mixture at a time, assuring each is integrated fully before introducing the next; beat until the mixture forms a cake batter.

  • Slowly add milk, vanilla extract, coconut extract, and pineapple extract to the batter, beating and intermittently scraping down the sides of the bowl as you mix, until fully integrated; spoon into paper liners to about 2/3 full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

Nutrition Facts

142 calories; protein 2g 4% DV; carbohydrates 20.3g 7% DV; fat 6g 9% DV; cholesterol 34.9mg 12% DV; sodium 123.5mg 5% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
I used with lemon extract because I could not find pineapple and it was great added a pineapple compost and used the judge in a coconut buttercream inserted of milk one of my better finds Read More