Here’s how to create these luscious Tropical Piña Colada Coconut Cupcakes in just a few easy steps:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.
3. Mix Wet Ingredients: In a large bowl, mix the coconut yogurt, coconut milk, vegetable oil, egg, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently. Do not overmix; combine until just incorporated.
5. Fold in Pineapple and Coconut: Gently fold in the crushed pineapple and shredded coconut until evenly distributed throughout the batter.
6. Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about ¾ full to allow room for rising.
7. Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
9. Prepare Frosting: While cupcakes cool, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, mixing until smooth. Add coconut milk and coconut extract, mixing until well combined and fluffy.
10. Frost the Cupcakes: Once cupcakes are completely cool, frost each with the coconut frosting using a piping bag or a knife.
11. Garnish: Top with additional shredded coconut and decorative fruit pieces such as pineapple wedges or maraschino cherries for that tropical feel.

These steps will guide you in creating these divine Tropical Piña Colada Coconut Cupcakes effortlessly, bringing a taste of the tropics right to your kitchen.