Pina Colada Cupcakes

These Pina Colada Cupcakes have crushed pineapple in the cake, and coconut & rum extracts in the frosting, for a frozen drink inspired tropical dessert!  

I am in full swing with summer flavors. I just can’t help it! I love citrus flavors! I love tropical flavors! I love fruity desserts! These Pina Colada Cupcakes are inspired by one of our favorite drinks, and my husband couldn’t stop raving about how they were the perfect blend of all the flavors!

Now, if you are looking for a boozy dessert, this is NOT it. Sorry, we aren’t drinkers, so all my desserts are alcohol-free. I simply swapped the booze for rum extract, and you still get that flavor in there while keeping these kid/family-friendly.

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Let me break down this cupcake for you. Tender white cupcakes full of crushed pineapple, topped with a coconut and rum flavored buttercream, all sprinkled with toasted coconut for fun. Getting hungry yet?

I hope you have the chance to try these! I had 2 for lunch the day I made them. They are THAT good, haha!

4.50 from 2 ratings

Pina Colada Cupcakes

Created by Amber Brady

These Pina Colada Cupcakes have crushed pineapple in the cake, and coconut & rum extracts in the frosting, for a frozen drink inspired tropical dessert!

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YieldsYields18 cupcakes

Ingredients

Cupcakes:

• ▢ 15.25 oz (432 g) box dry white cake mix
• ▢ 8 oz (227 g) can crushed pineapple with juices
• ▢ 3 egg whites
• ▢ ½ cup (118 ml) oil, (canola/vegetable)
• ▢ ½ cup (118 ml) water

Frosting:

• ▢ 1 cup (226 g) butter, unsalted
• ▢ 3 cups (360 g) powdered sugar
• ▢ 1 ½ tsp coconut extract
• ▢ ½ tsp rum extract
• ▢ 1 to 3 tsp milk, for thinning
• ▢ ¼ cup (30 g) toasted coconut

Instructions

 

• Fill muffin/cupcake tins with 18 liners.
• In a large bowl, whisk together the cupcake ingredients. Divide batter amongst the prepared 18 paper cups.
• Bake at 400 degrees Fahrenheit for 12 to 13 minutes. Allow cupcakes to cool.
• Meanwhile, using a large bowl and hand mixer, beat the butter until fluffy. Add the powdered sugar, and the coconut and rum extracts. Mix well. Add just enough milk to thin the frosting to a pipeable consistency.
• Fill a pastry bag with a coupler and round tip. Fill with the buttercream and swirl the frosting on top of the cupcakes working from the outside, in towards the center.
• Immediately top with toasted coconut so it sticks to the frosting. Store in an airtight container up to 5 days.

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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 Recipe altered from This Silly Girl’s Life