Pina Colada Cupcakes with Buttered Rum Glaze and Buttercream Rum Frosting

I love chocolate! But sometimes it is nice to have something else every once in awhile. And this yummy cupcake was a nice diversion. Besides, I figure since I am the baker, it's my cravings that dictates what I will be baking next.

Now y'all don't go feeling sorry for Pap. He hasn't suffered any over the years. In fact several of the next postings will be special for him because we will be celebrating our 38th anniversary.

What a trip it's been, Pap! I'd do it all over again in a heartbeat.

Ingredients for cupcake:

1 cup all-purpose flour

1/2 cup loosely packed sweetened flaked coconut

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of salt

3/4 cup granulated sugar

1/4 cup vegetable oil

1 egg

1/3 cup buttermilk

1/2 cup crushed pineapple, undrained that has been packed in juice

Directions:

1. Preheat oven to 350 degrees.

2. Line muffin pan with paper liners.

3. In a small bowl, mix together flour, coconut, baking powder, baking soda, and salt.

4. In a bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth. Stir in pineapple.

5. Scoop batter into prepared pan. Bake in preheat oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Ingredients for Buttered Rum Glaze:
1/2 cup unsalted butter

1/4 cup water

1 cup sugar

1/2 cup dark rum

Directions for Buttered Rum Glaze:

1. Melt butter in saucepan.

2. Stir in water and sugar. Boil 5 minutes, stirring constantly.

3. Remove from heat and stir in rum. Be very careful when adding the rum, it will cause steam, so you do not want to burn yourself on this step!

Ingredients for Rum Buttercream Frosting:
2 cups confectioners' sugar
1/2 cup unsalted butter, at room temperature
1/4 cup sour cream
Pinch of salt
1 tablespoon dark rum

Directions for Rum Buttercream Frosting:
1. In a bowl, using an electric mixer, beat together confectioners' sugar, butter, sour cream and salt until smooth. Add rum, beating until smooth.

2. Spread frosting over cooled cupcakes and refrigerate until ready to serve. Drizzle a little more Buttered Rum Glaze over frosting.