Pina Colada Cupcakes


– 1 (16.25 oz.) white cake mix – 1 1/4 c. pineapple juice – 1/3 c. unflavored coconut oil (vegetable oil can also be used) – 3 egg whites – 2/3 c. crushed pineapple – 1 c. sweetened coconut flakes – 1 tsp. coconut extract



Frosting: – 1 (8 oz.) pkg. cream cheese – 1 stick (1/2 c.) butter – 1 tsp. coconut extract – 1 tsp. vanilla extract – 4 c. powdered sugar Toppings: – additional sweetened coconut flakes – pineapple wedges – maraschino cherries


Step 1

Preheat oven to 350 degrees. Line cupcake pans with cupcake liners - you'll make approximately 24 cupcakes.

Step 2

With a hand or stand mixer, combine the cake mix, pineapple juice, oil, and egg whites. Mix until just combined. Add the pineapple, coconut flakes and coconut extract, and mix thoroughly into the batter until fully combined.

Step 3

Ladle the batter into the cupcake liners to approximately 3/4 full. Bake at 350 degrees for 18-21 minutes. Remove from oven and let cupcakes cool completely.

Step 4

For Frosting: With hand or stand mixer cream together the cream cheese and butter. Add the extracts and combine. Gradually add the powdered sugar one cup at a time, stopping to scrape down the sides of the bowl.

Step 5

Pipe frosting on to cupcakes (I used tip 1D) and top with additional sweetened coconut flakes, pineapple wedges and maraschino cherries.

Check out a couple of our other cupcake recipes below!