Pina Colada Cupcakes From Scratch

Pineapple Cupcakes: Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes). On low speed, mix in the oil and vanilla until blended. Add in the pineapple and sour cream and mix until fully incorporated. Add the flour mixture and blend until just combined and smooth. Line a cupcake pan with 12 paper liners and fill about 2/3 full.

Bake cupcakes in a pre-heated 350 degrees F oven for about 22 minutes. Remove from pan and cool on wire rack. Frosting with Coconut Cream Cheese Frosting.

Coconut Cream Cheese Frosting: Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream or run. Beat until fluffy, about 1 minute.

Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Optional: To finish off cupcakes, top with toasted coconut, fresh pineapple, and maraschino cherries.