Pineapple-Coconut Piña Colada Cupcakes

For the cupcakes:

• 2 cups cake flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup granulated sugar

• ½ cup vegetable oil

• 1 cup whole milk

• 1 tablespoon rum extract

• 3 large eggs

• 4.5 ounces dried pineapple

For the frosting:

• 8 ounces cream cheese, softened

• ¼ cup salted butter, softened

• 2 cups powdered sugar

• 2 teaspoons coconut extract

• Sweetened dried coconut flakes, for sprinkling

1. Preheat oven to 350℉. Line two, standard 12-count muffin pans with cupcake liners.

2. Make the cupcakes: In a large bowl, whisk together the cake flour, baking powder, baking soda, salt, and sugar.

3. Add oil, milk, rum extract, and eggs. Whisk again until batter is smooth. 

4. Reserve 3 pineapple rings and chop the remaining pineapple into small pieces. Fold the chopped pineapple into the batter.

5. Scoop the batter into the cupcake liners, filling them about ⅔ full.

6. Bake the cupcakes for 16-19 minutes, or until a cake tester inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

7. Make the frosting: In a medium bowl, add cream cheese and butter. Use an electric hand mixer to blend until smooth. Add powdered sugar and coconut extract. Mix again until smooth.

8. Transfer the frosting to a piping bag fitted with a large star-tip. Pipe a swirl of frosting over each cupcake. Sprinkle with coconut flakes. Cut each reserved pineapple ring into 6 pieces (should have 18 pieces total) and add a cut piece of pineapple over the frosting to decorate. Enjoy!