Mini Pina Colada Cupcakes, cute and tiny, pineapple cake topped with coconut rum spiked buttercream! Toasted coconut for garnish and crunch, Heaven!
Even here in Florida, it is gloomy, cold and having to wear layers and layers of clothing is just something we are not accustomed to. So, I wanted to make a sweet bite of summer with these mini pina colada cupcakes! You of course can enjoy these cuties year round, they are a cinch to make and oh so delicious! And, a little coconut rum never hurt anybody, right?! 😉
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Mini Pina Colada Cupcakes, cute and tiny, pineapple cake topped with coconut rum spiked buttercream! Toasted coconut for garnish and crunch, Heaven!
Even here in Florida, it is gloomy, cold and having to wear layers and layers of clothing is just something we are not accustomed to. So, I wanted to make a sweet bite of summer with these mini pina colada cupcakes! You of course can enjoy these cuties year round, they are a cinch to make and oh so delicious! And, a little coconut rum never hurt anybody, right?! 😉
Mini Pina Colada Cupcakes
Ingredients
- 1 box white cake mix
- 8 oz crushed pineapple canned with juice
- 3 egg whites
- 1/4 Cup vegetable oil
- 1/2 Cup water
- 3 1/4 Cup powdered sugar
- 1 Cup unsalted butter softened
- 1/2 tsp vanilla extract
- 3 Tbls coconut rum or coconut milk
- 1/2 Cup toasted coconut for garnish optional
Instructions
- Preheat oven to 350 degrees. Mix the first five ingredient in a bowl on low speed for 30 seconds until everything is mixed with a hand mixer. Mix on medium speed for 2 minutes.
- Line cupcake tin with liners and fill 2/3 of the way. Bake for 10-12 minutes until a toothpick inserted into the middle comes out clean. Place on wired rack for 5 minutes to cool, take out cupcakes on to wired rack and let cool completely.
- Cream together the powdered sugar and butter in a large bowl with hand mixer, scrapping the sides. Add the remaining ingredients and whip on high speed for 2 minutes, until fluffy. Top cupcakes with frosting.
- Garnish with toasted coconut if desired, serve and enjoy!
Preheat oven to 350 degrees. Mix the first five ingredient in a bowl on low speed for 30 seconds until everything is mixed with a hand mixer. Mix on medium speed for 2 minutes.
Line cupcake tin with liners and fill 2/3 of the way. Bake for 10-12 minutes until a toothpick inserted into the middle comes out clean.
Place on wired rack for 5 minutes to cool, take out cupcakes on to wired rack and let cool completely.
Cream together the powdered sugar and butter in a large bowl with hand mixer, scrapping the sides. Add the remaining ingredients and whip on high speed for 2 minutes, until fluffy.
Top cupcakes with frosting.
Garnish with toasted coconut if desired, serve and enjoy!
These are a little bite of tropical Heaven!
The cake comes out super moist and you can really taste both the pineapple and coconut. Oddly enough you can’t really even tell their is alcohol in the frosting, it just have a beautiful, lightly coconut flavor. I personally love the addition of adding toasted coconut on top, a nice little crunch, yum!
To toast coconut, you just add sweetened coconut flakes to a dry skillet over medium low heat. Toss or stir every 30 seconds or so, so it doesn’t burn. When you see it get a light golden brown, immediately take it off the heat, and pop it out of the skillet onto a plate so it won’t continue to cook. It will keep browning until it is cooled down, that’s why taking it off when it is lightly golden is essential.
I really hope you liked this mini pina colada cupcake recipe I shared today! For more yummy dessert recipes, just click on the images below!
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Dana DeVolk
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Shashi at RunninSrilankan says
I am glad I stumbled by – these cupcakes are like warm sunshine on this freezing and gloomy day! You have some absolutely delightful treats on here!
Carole says
These are so beautiful! Your culinary background and expertise shines through on these little mini treasures! Pinning…
Julie @ Girl on the Move says
These look absolutely delicious! Stopping by from the BE.YOU.TIFUL link party
Adelina Priddis says
Mm, now I’m ready for summer with these! Thanks for sharing on Weekend Bites
Wilma Jones says
These look delicious. I will have to try baking these soon. Maybe for my next book club meeting…
Visiting from the SITS girls sharefest.
http://www.LivingHappierAfter.com
Briana says
These look delicious!!!! I want!!!
Amy @ Ms. Toody Goo Shoes says
These little gems are a sight for sore eyes, after just coming inside from shoveling snow! Thanks for linking up at Best of the Weekend! Pinning this!
Sarah R. says
So, we’re supposed to enjoy these with one of your strawberry lemon margaritas, right?? 🙂
Sarah (Sadie Seasongoods)
Rachel - A Southern Fairytale says
I’ll take a dozen, please! YUMMY!!! Thanks so much for linking these up with Mouthwatering Mondays!
Kirsten Oliphant says
These look SO GOOD. Pinned! Visiting from Mouthwatering Mondays and going to follow you on Pinterest now. Can’t wait to try these!
All that's Jas says
You just made me sing: “If you like pina colada…” Those look yummy! Thanks for sharing at Thursday Favorite Things!
[email protected] Baking ChocolaTess says
Yum! Ya had me at Coconut Rum Dana! Totally adorable! Stopping by from Wonderful Wednesday Blog Hop! 🙂
Sinea Pies says
Mmmmmm. Yummy! Are those cupcake liners ceramic? they are so pretty. Pinned it
Dana DeVolk says
Nope, just good ole paper ones, thanks!
Karly says
I need about 17 of these! So delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Sinea Pies says
Dana, I’m back! This week I am rerunning my Cupcakes on Parade #2 and I have added THIS post to it. So pretty… I just had to! 🙂
Andrea says
About how many does this recipe make?
Dana DeVolk says
24 minis