Piña Colada Cupcakes
User Reviews
5
Piña Colada Cupcakes
Description
This recipe uses a box yellow cake mix combined with eggs, pineapple juice, crushed pineapple, vegetable oil, vanilla extract, and extracts of coconut and rum. Mixing these ingredients creates a batter with a balanced sweetness and tropical aroma. Baking according to package instructions yields moist cupcakes with a subtle pineapple flavor throughout.
Once cooled, the cupcakes are frosted with store-bought vanilla frosting enhanced by additional coconut and rum extracts to deepen the characteristic Piña Colada taste. The garnishes of toasted coconut, maraschino cherries, and fresh pineapple wedges add texture, color, and layers of flavor, visually and thematically complementing the cupcake.
These cupcakes are suitable for parties or occasions seeking a tropical dessert inspired by the Piña Colada cocktail. They offer a combination of fruity, creamy, and sweet elements in a small, handheld serving.
The recipe produces about 24 cupcakes, making it convenient for larger gatherings or multiple servings.
Ingredients
- 15.25 oz box yellow cake mix
- 3 large egg
- 1 cup pineapple juice
- 1/3 cup vegetable oil
- 1/2 cup canned pineapple drained well, crushed
- 1 tsp vanilla extract
- 2 tsp coconut extract divided
- 1 1/2 tsp rum extract divided
- 32 oz store-bought vanilla frosting I use 2 (16 oz each) containers
- coconut for garnish, toasted
- maraschino cherries for garnish, patted dry
- pineapple for garnish, fresh, wedges
Instructions
Prepare
- Preheat the oven according to the cake mix package directions. Line two standard muffin pans with cupcake liners and set aside.
Mix batter
- To a large mixing bowl, add the cake mix, eggs, pineapple juice, vegetable oil, crushed pineapple, vanilla extract, 1 tsp of the coconut extract, and 1 tsp of the rum extract.
- Use a hand mixer or a sturdy whisk and beat until well combined and no flour streaks remain.
Bake
- Transfer batter to prepared muffin pans, filling each cupcake liner about 2/3 of the way full.
- Bake in preheated oven according to the cake mix package directions. Cupcakes are done baking when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool
- Remove cupcakes from the oven and transfer to a wire cooling rack. Cool completely.
Make frosting
- To another mixing bowl, add the vanilla frosting, the last 1 tsp of coconut extract, and the last 1/2 tsp rum extract.
- Stir or beat with a hand mixer until combined and fluffy.
Frost and garnish
- Transfer frosting to a piping bag fitted with your favorite decorative tip, and pipe it onto the cooled cupcakes. Alternately, use an offset spatula or butter knife to spread frosting onto cupcakes.
- Sprinkle with toasted coconut and add a maraschino cherry to each cupcake. If desired, add a small wedge of fresh pineapple as well.
Notes
- Recipe yields approximately 24 cupcakes; adjust serving size as needed.
- To prevent cherry juice from bleeding into the frosting, add maraschino cherries just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 23mg | 8% |
| Sodium | 227mg | 9% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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