In a medium mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer, in another medium bowl, combine softened butter and sugar until fully creamed together.
Continue mixing while adding the remaining wet ingredients (egg replacer, coconut milk, pineapple juice, vanilla and rum extract) to the butter and sugar.
In a large bowl, gradually add dry ingredients with the wet ingredients, alternating a small amount at a time until fully combined. The batter should be smooth and not lumpy.
Line a cupcake pan with paper wrappers or silicone molds
Ladle batter in each cup until ⅔ full. (Cupcakes will rise during baking)
Place cupcake pan on center rack in oven.
Bake at 350° approximately 20 minutes. Begin checking at 18 minutes. The cupcakes should look lightly golden, and the tops should spring back when lightly touched. You can also test for doneness by inserting a toothpick. If it comes out dry, the cupcakes are done.
Allow to cool for a few minutes. Remove from pan and continue cooling on a wire rack.
Cupcakes must be completely cool before icing.
Coconut Buttercream Frosting
In a medium bowl, combine powdered sugar, salt and softened butter using an electric mixer. Add vanilla and 2 tablespoon coconut milk. Beat until the frosting is smooth and thick. It should hold a peak when the beaters are lifted. If it's too thick, gradually add a little bit of coconut milk until it reaches a desired consistency.
Ice cupcakes using a flat knife or spreader or a pastry bag with decorative tips.
Toasted Coconut Flakes
Spread flaked coconut onto a baking pan. Broil in oven for a few seconds. Keep a close watch as it will brown very quickly. Remove from oven when coconut is lightly browned on the edges.
Sprinkle onto iced cupcakes. Add pineapple wedges or other decorations and serve.
🥕Baking TipsHere's a few helpful hints on how to make vegan pina colada cupcakes.
Pineapple - Use fresh, bottled or canned pineapple juice.
Useunsweetenedcoconut milknot coconut cream as it is too thick. Canned coconut milk is fine, be sure to stir it really well so the liquid and thickened milk are thoroughly combined.
Baking powder - The fresher the better, as it tends to lose its rising oomph over time.
Sift the dry ingredients to make the batter less lumpy and provide a finer crumb.
Alternate the wet & dry ingredients while mixing. It will make the batter smoother.
Allow the butter to soften (but not melt) before using.
Lightly toasting the flaked coconut will bring out the flavor! Simply spread the coconut on a baking sheet and place under a broiler for a few seconds. Keep a close eye on it because coconut can burn fast!
Coconut buttercream frosting - add coconut milk one tablespoon at a time until desired consistency. The frosting should be smooth, thick and hold a peak without being too stiff. Since it is made with butter, the frosting will soften and could melt during a hot day or outdoors. I suggest refrigerating the frosted cupcakes until ready to serve. Note: If you would like to add rum extract to your frosting, use no more than ½ tsp.
🥕Variations & Substitutions
Vegan egg replacers – We like Bob’s Red Mill , or you can use any powdered egg replacer or flax meal (1 tablespoon ground flax meal combined with 3 tablespoon water per egg. Allow to sit for a few minutes to thicken before using).
Rum Extract – (Cupcake batter) Substitute with imitation rum or 2-3 teaspoon of your favorite rum (I suggest coconut)
Flaked coconut – I prefer unsweetened flaked coconut, but you can also use sweetened.
White sugar – granulated white sugar works best in this recipe, providing a finer texture, but you can substitute with brown or raw if needed.