Pina Colada Cupcakes
Taste the wonderful blend of tropical flavors with our Pina Colada Cupcakes. Enjoy a piña colada cocktail as a sweet and enjoyable dessert.
Equipment
- 2 Cupcake pans 12 cupcakes per pan
- 1 Stand mixer or electric hand mixer
Ingredients
- 1 15.25 oz box Yellow Cake Mix We used gluten free
- 3 eggs
- ⅓ cup vegetable oil
- ½ cup water
- ⅓ cup cream of coconut
- 1 teaspoon coconut rum We used Bacardi
- 4 oz crushed pineapple in juice undrained
Frosting
- 1 container vanilla frosting
- 1 teaspoon coconut rum We used Bacardi
- ½ cup shredded coconut
- 24 maraschino cherries
Instructions
- Preheat the oven to 350 degrees.
- Line a cupcake pan with 24 cupcake liners.
- In a large bowl or bowl of a stand mixer, add the cake mix, eggs, oil, water, cream of coconut, 1 teaspoon of the coconut rum, and crushed pineapple. Beat on high for 3 minutes.
- Fill each of the cupcake liners ⅔ full with batter, transfer the pan to the oven, and bake for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool cupcakes for 1-2 hours.
- To prepare the frosting, add the frosting and remaining 1 teaspoon of coconut rum to a bowl and beat for 2 minutes.
- Add frosting to a piping bag equipped with the 1A tip, and squeeze frosting into the center of each of the cupcakes.
- Top with a maraschino cherry and sprinkle of coconut.
Notes
- Dust cupcakes with powdered sugar for an elegant touch.
- Try adding a teaspoon of rum extract for an intensified flavor.
Nutrition
Serving: 24gCalories: 153kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 20mgSodium: 172mgPotassium: 31mgFiber: 1gSugar: 16gVitamin A: 34IUVitamin C: 0.5mgCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was!