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Pina Colada Cupcakes

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!!

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 24 cupcakes
Calories: 207 kcal
Course: Dessert
Cuisine: American

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

Instructions

For filling
    Cup of Yum
  1. 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
  1. 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.
  2. Follow the instructions on the cake mix box for oil and egg measurements.
  3. Use cupcake liners, or spray cupcake tins with no-stick spray. Cover the bottom with batter. (2-3 tbsp of cake mix.)
  4. Place 2-3 tablespoons of the pineapple filling on top of batter.
  5. Fill the tins 2/3 full with more batter.
  6. Bake according to the package directions. (usually 18-21 minutes.)
For Buttercream
  1. Soften butter to room temperature. Cream butter with electric mixer. Add rum, vanilla and coconut extract. Cream until combined.
  2. 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.
  3. Frost cupcakes and top with toasted coconut and a maraschino cherry.

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

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

% 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.