Mini Pina Colada Cupcakes

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

Mini Pina Colada Cupcakes, cute and tiny, pineapple cake topped with coconut rum spiked buttercream! Toasted coconut for garnish and crunch, Heaven!

Prep Time20 mins

Cook Time12 mins

Total Time32 mins

Author: Dana at ThisSillyGirlslife.com

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!

Tried this recipe?Follow me @danadevolk or tag #danadevolk!

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

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]

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