PIÑA COLADA CUPCAKES

PIÑA COLADA CUPCAKES 1/2 c. (1 stick) butter, melted 1 egg + 1 egg yolk 1/4 c. granulated sugar 3/4 c. brown sugar 1/3 c. pineapple juice (use juice from filling) 1/3 c. coconut milk 1 tsp. vanilla extract 3/4 tsp. coconut extract 1 1/2 c. all-purpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt Pineapple Filling: 1 (8 oz) can crushed pineapple, drained 1 tbsp. sugar 2 tsp. cornstarch Pineapple Cream Cheese Frosting: 3 c. powdered sugar 1/2 c. (1 stick) butter, room temperature 8 oz. (1 block) original cream cheese, room temperature for 30 minutes 1/4 tsp. salt 1 tsp. vanilla extract 1/2 tsp. coconut extract 1/4 c. crushed pineapple, drained well 1/2 c. coconut flakes for garnish (optional) Cherries, fresh or from the jar (optional) Preheat oven to 350 degrees. Line a muffin or cupcake pan with liners; set aside. In a large microwave-safe bowl, melt the butter for 1 minute on HIGH. Allow the butter to cool for 5 minutes, then add in the egg and yolk, sugars, pineapple juice, coconut milk, vanilla extract, and coconut extract. Whisk until the mixture is combined. In a separate mixing bowl, combine the flour, baking powder and salt, whisk together. Gradually combine the wet and dry ingredients (I like to pour the dry into the wet), and mix just until combined. Using a large cookie or ice cream scoop, fill each of the liners ¾ full (this will end up being about 3½ tbsp. or a scant ¼ c.). Place in the oven and bake for 18 to 20 minutes, or until tops are lightly golden in color. Allow cupcakes to cool in pan for 5 minutes before transferring to a wire rack to cool completely. Meanwhile, prepare the filling by combining all of the ingredients in a small saucepan over medium-low heat. Cook for 3-5 minutes or until the mixture becomes thick. Remove from the heat and allow to cool. To prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla extract, coconut extract and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a fondant-looking ball. Add the cream cheese and pineapple and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 15 minutes or until cupcakes have completely cooled. To assemble, core the cupcakes (using a tool or a knife) to create a well to place the filling in. Scoop the filling, packing it in, and level it with the top of the cupcake. Spread the frosting over top and garnish with coconut, a cherry or a slice of pineapple. NOTES I used canned pineapple for this recipe for ease, I prefer using Dole products. These cupcakes are best stored in the refrigerator for 2-3 days.