Pina Colada Cupcakes

Pina Colada Cupcakes are a pineapple cake topped with coconut rum spiked buttercream and toasted coconut for garnish and crunch for the perfect tropical dessert!

If you are craving a fun and flavorful hand-held dessert then you cannot go wrong with these Pina Colada Cupcakes. They are one of my favorite desserts ever.

I love the tropical flavor that they have in them, Pina Coladas are one of my favorite drinks so we thought why not make it into a cupcake right?

Well, we did and have been loving on these cupcakes for years. They are super flavorful with the pineapple and the rum buttercream is absolutely delicious.

Top it off with some toasted coconut and you have a delicious drink in dessert form. How can you go wrong with that combination? You really can’t.

I love hand-held desserts and cupcakes really fit the bill and they serve a lot of people without the mess of having to cut up a whole cake, so we frequently bring these to gatherings.

Some of our other favorite cupcakes we have on our site include Lemony Cupcakes, Mini Margarita Cupcakes and Lemon Lime Angel Food Cupcakes.

WHY THIS RECIPE WORKS:

• Delicious flavors combine and really complement each other.
• You can double this recipe to make more.
• You can make these as large cupcakes or mini cupcakes if you have a mini cupcake pan.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

White cake mix
Crushed pineapple
Egg whites
Vegetable oil
Water
Powdered sugar
Butter 
Vanilla extract
Coconut rum or coconut milk
Toasted coconut, optional
Maraschino cherries, optional

HOW TO MAKE PINA COLADA CUPCAKES:

1. Preheat the oven to 350°F degrees. Mix the cake mix, pineapple, egg whites, oil, and water in a bowl at low speed for 30 seconds with an electric hand mixer, 30 seconds until mixed. Crank the speed up to medium for 2 minutes.
2. Line a cupcake tin with liners and fill 2/3 of the way. Bake for 18-20 minutes until a toothpick inserted into the middle comes out clean. A few crumbs on the toothpick are okay, but if there is any wet batter they need longer. 
3. Place on a wire rack for 5 minutes to cool, take out cupcakes onto a wire rack directly, and let cool completely.
4. While the cupcakes cool, cream together the powdered sugar and butter in a large bowl with a hand mixer or in the body of a stand mixer with the paddle attachment, scraping the sides as needed. Add the vanilla, and rum, and whip on high speed for 2 minutes, until fluffy. Top cupcakes with frosting.
5. Garnish with toasted coconut and a maraschino cherry if desired, serve and enjoy!

DO I HAVE TO USE A CAKE MIX?

Absolutely not, if you want to make your own cupcake batter you are more than welcome to. We use a cake mix as it is easier for us to doctor it up with the additions to it.

IS COCONUT RUM ESSENTIAL?

If you do not want any alcohol in your frosting you can substitute the coconut rum with coconut milk or even rum extract as well. We have used a variation of all three.

All of them will produce a nice and flavorful frosting that will taste just like the drink, but if you do want to go completely alcohol-free then use the other two options for this.

HOW TO STORE:

These can be stored at room temperature in an airtight container for up to 3-4 days, or in the refrigerator for up to the same time.

You can also freeze this Pina Colada Cupcake Recipe. Place them on a baking sheet unfrosted and freeze for about an hour, then you can place them in an airtight container or freezer bag.

You can also individually wrap each cupcake if desired. Frozen cupcakes will last for up to 4-6 months, let defrost in the refrigerator overnight then make your frosting and decorate.

TIPS AND TRICKS:

• If using coconut milk in place of the rum, you can add ½ teaspoon of rum extract to get the same flavor or leave it out completely. 
• We use a white cake mix, you can use your own homemade if desired.
• Toasted coconut is optional, if you aren’t a fan of toasted coconut regular sweetened coconut flakes can be used.
• These can be frozen, see my tips above.
• You do want to use the pineapple with the juice, so make sure you do not drain that.
• Double these to freeze for later or to bring to gatherings to serve more people.

If you want a fun and flavorful dessert that tastes like a delicious summer drink then you have to try these Pina Colada Cupcakes!

If you like this recipe you might also like: 

• Mini Mimosa Cupcakes
• Ice Cream Cupcakes
• Strawberry Shortcake Cupcakes

If you’ve tried these PINA COLADA CUPCAKES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
 

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Pina Colada Cupcakes

5 from 5 votes

Created by Dana at ThisSillyGirlslife.com

Course Baked Good, Dessert

Servings 18

Pina Colada Cupcakes are a pineapple cake topped with coconut rum spiked buttercream and toasted coconut for garnish and crunch the perfect tropical dessert!

Print Recipe

Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Ingredients

  

1x2x3x

• ▢ 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 Tbsp coconut rum or coconut milk
• ▢ 1/2 cup toasted coconut for garnish optional
• ▢ Maraschino cherries for garnish optional

Instructions

• Preheat the oven to 350°F degrees. Mix the cake mix, pineapple, egg whites, oil, and water in a bowl at low speed for 30 seconds with an electric hand mixer, 30 seconds until mixed. Crank the speed up to medium for 2 minutes.
• Line a cupcake tin with liners and fill 2/3 of the way. Bake for 18-20 minutes until a toothpick inserted into the middle comes out clean. A few crumbs on the toothpick are okay, but if there is any wet batter they need longer.
• Place on a wire rack for 5 minutes to cool, take out cupcakes onto a wire rack directly, and let cool completely.
• While the cupcakes cool, cream together the powdered sugar and butter in a large bowl with a hand mixer or in the body of a stand mixer with the paddle attachment, scraping the sides as needed. Add the vanilla, and rum, and whip on high speed for 2 minutes, until fluffy. Top cupcakes with frosting.
• Garnish with toasted coconut and a maraschino cherry if desired, serve and enjoy!

Notes

1. If using coconut milk in place of the rum, you can add ½ teaspoon of rum extract to get the same flavor or leave it out completely. 
2. We use white cake mix, you can use your own homemade if desired.
3. Toasted coconut is optional, if you aren't a fan of toasted coconut regular sweetened coconut flakes can be used.
4. These can be frozen, see my tips above.
5. You do want to use the pineapple with the juice, so make sure you do not drain that.
6. Double these to freeze for later or to bring to gatherings to serve more people.

Nutrition

Calories: 326kcal | Carbohydrates: 41g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 206mg | Potassium: 113mg | Fiber: 1g | Sugar: 32g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Nutritional Disclaimer

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