Do You Like Pina Coladas?

“If you like pina coladas and getting caught in the rain…”

Thanks to Jimmy Buffett, I’m pretty sure anyone who hears the words, “Pina Colada,” is instantly reminded of his one hit wonder. (And if you aren’t, here’s a link to get you through this post) So it was no coincidence that on my way to the store to buy some things for dinner I heard this song and realized, “Oh my goodness, Pina Colada cupcakes would taste so amazing!” And just like that, a wonderful idea was born and put into motion.

For most of the recipes I make, I always substitute whatever ingredients I can for “healthier alternatives.” So while I do follow certain recipes, I do tweak them here or there to fit more of my preference. Below are my results! I will include the original recipe here, but will also post below what I substituted for myself, just incase anyone else has a food allergy or is health conscious. Hope you try out the recipe! It was a big hit!

1 2/3 cups (236g) all-purpose flour (I used coconut flour)
1 1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup (113g) unsalted butter, softened (I used earth balance butter)
3/4 cup (156g) granulated sugar (You can substitute 1 cup of sugar for 3/4 cups of honey) 
2 large eggs
1/3 cup canned coconut milk 1/3 cup pineapple juice (from can of crushed pineapple)
1/4 tsp coconut extract
1 cup (176g) well-drained canned crushed pineapple (you’ll need the larger can, the little one doesn’t have enough)

Coconut Buttercream Frosting
1 cup butter (226g), softened (preferably 3/4 cup unsalted 1/4 cup salted) (Again, earth balance butter)
2 Tbsp canned coconut milk
3/4 tsp coconut extract
3 1/2 cups (425g) powdered sugar (You can substitute 1 cup of sugar for 3/4 cups of honey) 
3/4 cup (60g) sweetened shredded coconut (I opted out for the coconut and just decorated it with silver sprinkles) 
12 maraschino cherries

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