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 Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Author Dana at


  • 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


  • 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!