Pina Colada Cupcakes
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Pina Colada Cupcakes
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Happy Pina Colada Day! To celebrate, I thought I would make these super easy Pina Colada Cupcakes! They are so good but if you are feeding them to the kiddies, eliminate the rum!!
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Ingredients
For Filling
- 1 can crushed pineapple 15-1/2 oz
- 1/2 cup sugar
- 2 tbsp cornstarch
For Cupcakes
- 1 yellow or white cake mix
- 1/2 cup white rum. (use 1/4 cup and then it is really mildly rum flavor)
- 2 tbsp coconut extract
- water
- 2-3 eggs
- oil
- 3/4 cup toasted coconut (Toast in 350° oven for approx 10 minutes. Watch closely!)
- Maraschino cherries
For Buttercream
- 1/3 cup unsalted butter
- 1 tsp rum
- 1/2 tsp pure vanilla extract
- 1/2 tsp coconut extract
- 4-1/2 cups powdered sugar
- ¼ cup coconut milk
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Instructions
For filling
- Mix all of the filling ingredients in a small saucepan. Bring to a boil. Reduce heat and simmer until thick, about 10-15 minutes. Cool to room temperature.
For Cupcakes
- Measure rum and coconut in a liquid measuring cup, then fill the remainder with water according to the package directions on the cake mix box.
- Follow the instructions on the cake mix box for oil and egg measurements.
- Use cupcake liners, or spray cupcake tins with no-stick spray. Cover the bottom with batter. (2-3 tbsp of cake mix.)
- Place 2-3 tablespoons of the pineapple filling on top of batter.
- Fill the tins 2/3 full with more batter.
- Bake according to the package directions. (usually 18-21 minutes.)
For Buttercream
- Soften butter to room temperature. Cream butter with electric mixer. Add rum, vanilla and coconut extract. Cream until combined.
- Add 2 cups of sifted powdered sugar and mix well. Add the 2½ cups of powdered sugar and a scant ¼ cup of coconut milk. Don't add all the milk until you see if you need it to make it nice and creamy.
- Frost cupcakes and top with toasted coconut and a maraschino cherry.
Equipments used:
Notes
- Use the cake mix package directions for quantities on water, oil, and eggs.
- General Baking Tips:
- Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
- Always measure liquid ingredients with liquid measuring cup
- Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
- Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
- Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.
Nutrition Information
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Calories
207kcal
(10%)
Carbohydrates
36g
(12%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Cholesterol
6mg
(2%)
Sodium
158mg
(7%)
Potassium
55mg
(2%)
Sugar
27g
(54%)
Vitamin A
90IU
(2%)
Vitamin C
2.2mg
(2%)
Calcium
51mg
(5%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 158mg | 7% |
| Potassium | 55mg | 1% |
| Sugar | 27g | 54% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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