Pina Colada Cupcakes

Are you feeling the winter blues? I sure am! Try taking a mental tropical trip with these totally beachy Pina Colada Cupcakes. Using a doctored cake mix, these cupcake will quickly have you envisioning yourself sun bathing on a warm sandy beach, cool drink in hand. 


1 Box Yellow Cake Mix (any brand)

1 8 oz. Can Crushed Pineapple

3 Egg Whites

1 tsp. Rum Extract (you can add more for a stronger flavor)

½ C. Oil

½ C. Water

In a mixing bowl, combine all cupcake ingredients.  Mix until incorporated.  Place batter in cupcake tin with liners and bake at 350 F for 12-15 minutes.  Set aside to cool and prepare frosting.


1 C. of Unsalted, Room Temperature Butter

3 Cups of Powdered Sugar

3 tsp. Coconut Extract

¼ Cup Shredded Coconut

Splash of Heavy Cream or Milk for Consistency

In a mixing bowl, cream butter until fluffy.  Slowly add sugar in to incorporate.  Add in extract and coconut shreds and mix until combined.  Add milk to thin the consistency-should be a good piping consistency.  Place in a piping bag and pip onto cooled cupcakes.  Top with additional shredded coconut (if desired) and our Pina Colada Sprinkle Mix and Pink Sprinkle Mix!

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