2 (8-oz) packages cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
4 cups confectioners' sugar, sifted
1/2 cup cream of coconut
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 F. Line cupcake pans with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the rum and then the cream of coconut - the batter will probably look curdled, but don't worry, it'll come together in the next step. With the mixer on low, add the dry ingredients in two additions, beating until just incorporated. Use a rubber spatula to fold in the pineapple.
Divide the batter evenly among the prepared liners, filling each only about 2/3 full. Bake for 18-20 minutes, or until the cupcakes spring back when lightly pressed with your finger, and a toothpick inserted in the center comes out clean. Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to the rack to cool completely.
To make the frosting- In the bowl of a stand mixer, beat the cream cheese and butter together on medium speed until smooth and fluffy. Gradually add the confectioners' sugar, beating until well combined, then add the cream of coconut and vanilla extract. Transfer the frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake. Garnish with a maraschino cherry, pineapple wedge or umbrella, if desired -)
Originally Submitted
10/4/2012
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