Pina Colada Cupcakes

No ratings yet

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

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings cupcakes

Calories 207kcal

Author Beth Neels

Cost $4

Equipment

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

US Customary - Metric

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

Video

Notes

Use the cake mix package directions for quantities on water, oil, and eggs.

General Baking Tips:

Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.

Always measure liquid ingredients with liquid measuring cup

Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.

Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.

Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition