Piña Colada Cupcakes
These piña colada cupcakes are the perfect blend of fluffy, soft, and moist and taste like a sweet and coconut-y piña colada cocktail!
Servings: 24 servings
Calories: 281kcal
Ingredients
- 15.25 oz box yellow cake mix
- 3 large eggs
- 1 cup pineapple juice
- 1/3 cup vegetable oil
- 1/2 cup canned crushed pineapple drained well
- 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
- toasted coconut for garnish
- maraschino cherries (patted dry) for garnish
- fresh pineapple wedges for garnish
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 makes approximately 24 cupcakes, which you're free to divide into as many servings as you'd like.
- I recommend putting the cherries on top of the cupcakes right before serving, so the cherry juice doesn't bleed into the frosting.
Nutrition
Calories: 281kcal | Carbohydrates: 41g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 227mg | Potassium: 101mg | Fiber: 1g | Sugar: 33g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
