Pina Colada Cupcakes are a pineapple cake topped with coconut rum spiked buttercream and toasted coconut for garnish and crunch the perfect tropical dessert!
Preheat the oven to 350°F degrees. Line a cupcake tin with paper liners.
Mix the cake mix, pineapple, egg whites, oil, and water in a bowl at low speed for 30 seconds with an electric hand mixer for 30 seconds until mixed. Crank it up to medium speed for 2 minutes.
1 box white cake mix, 8 oz crushed pineapple canned with juice, 3 egg whites, 1/4 cup vegetable oil, 1/2 cup water
Fill cupcake liners 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.
3 1/4 cup powdered sugar, 1 cup unsalted butter softened
Add the vanilla and rum, and whip on high speed for 2 minutes, until fluffy. Top cupcakes with frosting.
1/2 tsp vanilla extract, 3 Tbsp coconut rum or coconut milk
Garnish with toasted coconut, maraschino cherry, and pineapple if desired, serve and enjoy!
1/2 cup toasted coconut for garnish optional, Maraschino cherries for garnish, pineapple wedge
Notes
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 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.