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

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!
Author Amber Brady
Yields 18 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