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!
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.
Pina Colada Cupcakes Recipe found on https://thissillygirlskitchen.com/pina-colada-cupcakes/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.