Easy Pina Colada Cupcakes

These Pina Colada Cupcakes turn a classic favorite tropical cocktail into a fun and festive dessert that just screams summer! Pineapple cake, Rum flavored frosting and coconut. YUM!

Course Dessert

Cuisine American

Keyword easy cake recipes

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 252kcal

Author Nicole Cook

Ingredients

For the Cupcakes:

1 box cake mix we used pineapple cake
1 cup pineapple juice
3 eggs
⅓ cup vegetable oil

For the Frosting:

½ cup butter softened
16 ounce powdered sugar
3 tablespoons rum
3 tablespoons milk
½ teaspoons rum extract
1 cup shredded coconut
maraschino cherries pineapple slices for garnish, if desired

Instructions

We used this pineapple cake mix. In a large mixing bowl, combine the dry cake mix, pineapple juice, eggs and oil. Mix according to package directions (30 seconds on low - 2 minutes on medium).
Place cupcake wrappers in muffin tin. Fill each cupcake wrapper about 3/4 full. Bake at 350 degrees F for approximately 15-18 minutes or until a toothpick inserted into a cupcake, comes out clean. Allow cupcakes to cool before frosting.
Meanwhile, in a mixing bowl, beat the butter until soft and creamy. Add the rum, rum extract and milk and blend well. Add powdered sugar, a little at a time, beating well in between each addition until all powdered sugar is incorporated.
Once cupcakes are cool, spread or pipe frosting onto each cupcake. Top each frosted cupcake with shredded coconut and garnish with a pineapple slice and maraschino cherry.
Serve and Enjoy. Can be stored in the refrigerator for up to 1 week.

Nutrition