Pina Colada Cupcakes
These super easy Pina Colada Cupcakes look so fun, and they’re so easy to make. Don’t let the kids see them. They’re made with rum, so eliminate it if you want a kid-friendly version.
This recipe is easy because we used a yellow cake, but a white cake would also work. Prepare the batter according to the package directions, except replace some liquid with the rum and coconut extract. So, start with the rum and coconut in your measuring cup and then fill the remainder with the recommended amount of water.
Ingredients
For the Filling
- Pineapple: Crushed, canned pineapple with the juice.
- Sugar: Granulated sugar is fine.
- Cornstarch: The cornstarch is used as a thickener. You may have extra filling, which is fine. Use it as a cake or ice cream topping. It’s delicious
For the Cupcakes
- Rum: Use white rum rather than dark rum.
- Coconut Extract: Optional but it gives the cupcakes a lovely flavor.
- Water: Add the rum and coconut to the measuring cup then fill it the remainder with water.
- Eggs: Use as many eggs as the instructions on the cake mix calls for.
- Oil: Again, follow the package directions.
- Cake Mix: Yellow or white cake mix will be best for this recipe.
For the Frosting
- Butter: Unsalted butter is best to use when baking.
- Vanilla: Pure vanilla extract.
- Rum: Use another teaspoon of rum.
- Coconut Extract: This is optional, but it adds great flavor.
- Powdered Sugar: Sift the powdered sugar so there aren’t any lumps.
- Coconut Milk: You won’t use the whole can; use what you need to make a thick frosting. Freeze the rest for another use.
How to make Piña Colada cupcakes
Add filling ingredients to a saucepan.
Cook down, stirring occasionally, for about 10-15 minutes until thick. Cool.
Rum, coconut extract, plus the water, equal to package directions.
Add the liquid ingredients, eggs and oil to your mixing bowl. Mix according to package directions.
Fill cupcake liners with a couple of tablespoons of batter, about halfway.
Spoon on two tablespoons of the filling.
Fill the cupcake liners with the remaining batter, about 2/3 full.
Bake according to the package directions. The cupcakes are done until a toothpick inserted in the center comes out clean. Let them cool on a wire rack until room temperature.
While cupcakes are baking, make the frosting. Add butter, vanilla and rum to the mixer bowl. Beat together.
Sift in two cups of powdered sugar. Add coconut milk. Beat until smooth. Sift in another 2 ½ cups of powdered sugar to form a thick frosting. Add more coconut milk if needed.
To Decorate Cupcakes
Toast the coconut while the cupcakes cool. Bake at 350°F for about 10 minutes until it lightly browned. Watch it carefully because it can burn quickly.
Frost the cupcakes with the buttercream frosting. You can use a piping bag or spread it on top of the cupcake since there will be coconut.
Sprinkle the toasted coconut on the frosting while it is still damp. Add a maraschino cherry to the center of each cupcake and stick a mini umbrella in each cupcake.
How to Store Cupcakes
Store cupcakes in an airtight container in the refrigerator for up to four days. Do not freeze after they’re frosted.
This is my homage to the fantastic Piña Colada. If you love unique treats, why not try these Peanut butter s’mores cupcakes?
Other delicious cakes
Tools I Use to Make
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Pina Colada Cupcakes
Ingredients
For Filling
- 1 can crushed pineapple 15-1/2 oz
- 1/2 cup Sugar
- 2 tbsp cornstarch
For Cupcakes
- 1 yellow or white cake mix
- 1/2 cup white rum. (use 1/4 cup and then it is really mildly rum flavor)
- 2 tbsp coconut extract
- water
- 2-3 eggs
- oil
- 3/4 cup toasted coconut (Toast in 350° oven for approx 10 minutes. Watch closely!)
- maraschino cherries
For Buttercream
- 1/3 cup unsalted butter
- 1 tsp rum
- 1/2 tsp pure vanilla extract
- 1/2 tsp coconut extract
- 4-1/2 cups powdered sugar
- ¼ cup coconut milk
Instructions
For filling
- Mix all of the filling ingredients in a small saucepan. Bring to a boil. Reduce heat and simmer until thick, about 10-15 minutes. Cool to room temperature.1 can crushed pineapple 15-1/2 oz, 1/2 cup Sugar, 2 tbsp cornstarch
For Cupcakes
- Measure rum and coconut in a liquid measuring cup, then fill the remainder with water according to the package directions on the cake mix box.1/2 cup white rum. (use 1/4 cup and then it is really mildly rum flavor), 2 tbsp coconut extract, water
- Follow the instructions on the cake mix box for oil and egg measurements.1 yellow or white cake mix, 2-3 eggs, oil
- Use cupcake liners, or spray cupcake tins with no-stick spray. Cover the bottom with batter. (2-3 tbsp of cake mix.)
- Place 2-3 tablespoons of the pineapple filling on top of batter.
- Fill the tins 2/3 full with more batter.
- Bake according to the package directions. (usually 18-21 minutes.)
For Buttercream
- Soften butter to room temperature. Cream butter with electric mixer. Add rum, vanilla and coconut extract. Cream until combined.1/3 cup unsalted butter, 1 tsp rum, 1/2 tsp pure vanilla extract, 1/2 tsp coconut extract
- Add 2 cups of sifted powdered sugar and mix well. Add the 2½ cups of powdered sugar and a scant ¼ cup of coconut milk. Don't add all the milk until you see if you need it to make it nice and creamy.4-1/2 cups powdered sugar, ¼ cup coconut milk
- Frost cupcakes and top with toasted coconut and a maraschino cherry.3/4 cup toasted coconut (Toast in 350° oven for approx 10 minutes. Watch closely!), maraschino cherries
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Has anyone tried with rum extract? Want to make for my daughter’s bday party
I haven’t, but if you try them, be sure to only use a bit. You can eliminate the rum altogether as well.
You had me at pina colada! I love pineapple everything! We are celebrating a fun event this week, I’ll be adding these to our menu plan. Thank you
Oh great! Glad you liked it! Let me know how everyone likes them! Thanks Alexis!