Pina Colada Cupcakes
The classic Pina Colada cocktail turned into a cupcake! Pineapple and coconut baked into a moist, delicious cake and then topped with an amazing coconut cream cheese frosting. The perfect to celebrate any occasion!
Equipment
- Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- Muffin Pan This non-stick muffin pan by Wilton is ideal for any muffin or cupcake recipe.
- Wilton Decorating Set This Wilton frosting and decorating set includes frosting tips, bags and everything you need to create beautiful cupcakes.
Ingredients
- 1 (15.25 oz. box) white cake mix
- 1 1/4 cup pineapple juice
- 1/3 cup unflavored coconut oil vegetable oil can also be used
- 3 egg whites
- 2/3 cup crushed pineapple drained
- 1 cup sweetened coconut flakes
- 1 teaspoon coconut extract
Frosting:
- 1 (8 oz. pkg.) cream cheese room temperature
- 1/2 cup butter (1 stick), room temperature
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Toppings:
- additional sweetened coconut flakes
- pineapple wedges
- maraschino cherries
Instructions
- Preheat oven to 350 degrees. Line cupcake pans with cupcake liners - you'll make approximately 24 cupcakes.
- 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. 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.
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.
- Pipe frosting on to cupcakes (I used tip 1D) and top with additional sweetened coconut flakes, pineapple wedges and maraschino cherries.
Notes
Storage: Store any leftover cupcakes in an airtight container. If using fresh pineapple and cherries on top of the cupcakes, be sure to refrigerate. Cupcakes will keep for up to 5 days refrigerated.
Nutrition
Serving: 1gCalories: 167kcalCarbohydrates: 25gProtein: 1gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 48mgPotassium: 45mgFiber: 0.5gSugar: 23gVitamin A: 123IUVitamin C: 2mgCalcium: 5mgIron: 0.1mg
Tried this recipe?Let us know how it was!