Binky's Culinary Carnival

Food in Riotous Excess

Pina Colada Cupcakes

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Happy Pina Colada Day! To celebrate, I thought I would make these super easy Pina Colada Cupcakes! They are boozy, so if you are feeding them to the kiddies, eliminate the rum!!

4 pina colada cupcakes on white plate garnished with toasted coconut and maraschino cherry
Pina Colada Cupcakes

I rarely drink mixed drinks. It’s not that I don’t like mixed drinks, I like a bunch of them, but I can’t handle the alcohol content anymore. I have to stick with vino. Of course, truth be told, if I stuck with one mixed drink, it would be ok, but what fun is that!! U+1F602 Anyway, this recipe is super easy thanks to a boxed cake mix!

crushed pineapple sugar and cornstarch in small pan

Make filling first. Just add sugar and cornstarch to canned pineapple.

Thickened spineapple filling

Heat over medium heat, stirring often. Heat until fruit thickens. About 10 minutes. Allow to cool.

rum coconut extract and water in measuring cup

I used a yellow cake, but a white cake would work, as well. Just prepare the batter according to your package directions, except replace some of the 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 water.

oil in measuring cup

Oil according to package directions!

eggs broken in measuring cup

Eggs according to package directions.

wet ingredients in mixing bowl with cake mix

Mix together.

bottom of cupcake cups filled with batter

Fill with a couple tablespoons of batter.

pineapple filling added to cups

Add 2 tablespoons filling in the middle.

cupcake cups filled 2/3 full

Fill cupcakes 2/3 full.

Bake according to package directions.

butter vanilla and rum in mixing bowl

While cupcakes are baking, make the frosting. Add butter, vanilla and rum to mixer bowl. Beat.

frosting mixed up in mixing bowl

Sift in 2 cups of powdered sugar. Beat until smoooth. Sift in another 2 1/2 cups powdered sugar to form thick frosting.

pina colada cupcakes garnished with cherries and colorful drink umbrellas

Toast the coconut under a low broiler. Watch it very closely because it will burn easily!

close up of pina colada cupcake with cherry on top and drink umbrellas

Frost cupcakes, then top with toasted coconut. Garmish with marschino cherry, if desired.

4 pina colada cupcakes on white plate with green stripe

There is my homage to the wonderful Pina Colada! Happy Pina Colada Day! I hope you enjoyed the recipe! Don’t forget to subscribe to BCC so that you don’t miss a new recipe! I have some great ones coming up this month! Thanks for stopping by!

Enjoy! And have fun cooking!

Binky’s Signature

Recipe

5 from 11 votes
Pina colada Cupcake Pinterest pin
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Pina Colada Cupcakes
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Happy Pina Colada Day! To celebrate, I thought I would make these super easy Pina Colada Cupcakes! They are boozy, so if you are feeding them to the kiddies, eliminate the rum!!

Course: Dessert
Cuisine: American
Keyword: Easy Pina Colada Cupcakes,, Pina colada cake,, Pina colada cupcakes,
Servings: 24 cupcakes
Calories: 350 kcal
Author: Binky
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
  • 3/4 cup toasted coconut (Toast in 350° oven for approx 10 minutes. Watch closely!)
For Buttercream
  • 1/3 cup unsalted butter
  • 1 tsp rum
  • 1/2 tsp vanilla
  • 1/2 tsp coconut extract
  • 4-1/2 cups sifted powdered sugar
Instructions
For filling

  1. Mix all filling ingredients in a small saucepan. Bring to boil. Reduce heat simmer until thick, about 10-15 minutes. Cool to room temperature.

For Cupcakes

  1. Measure rum, add coconut, fill with water, according to the package directions on cake mix box.

  2. Follow the instructions for cake mix.

  3. Use cupcake bake cups, or spray cupcake tins with no stick spray. Cover bottom with batter. (2-3 tbsp of cake mix.

  4. Place 2-3 tablespoons of the pineapple filling on top of batter.

  5. Fill the tins 2/3 full with more batter.

  6. Bake according to the package directions. (usually 18-21 minutes.

For Buttercream

  1. Soften butter to room temperature. Cream butter with electric mixer. Add rum, vanilla and coconut extract. Cream until combined.

  2. Add 2 cups sift powdered sugar and mix well.  Add the 2-1/2 cups of powdered sugar and a scant 1/4 cup coconut milk. Don't add all of the milk until you see if you need it to get it nice and creamy.

  3. Frost cupcakes and top with toasted coconut and a maraschino cherry.

Recipe Video

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Comments

  2. I needed this recipe last week so I could make it for Liam’s graduation party. They would have loved it and it would have been much easier to serve than the Tiramisu which they made a mess. Well bookmarked for next party

    Reply

  4. Wow these pina colada cupcakes look and sound amazing. I can practically taste them! A great summer treat!

    Reply

  8. Finally a recipe which is worth our Rum we brought back from our Cuba vacation. Can’t wait to try out these gorgeous Pina colada cupcakes:)

    Reply

  11. 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

    Reply

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