These Pina Colada Cupcakes have crushed pineapple in the cake, and coconut & rum extracts in the frosting, for a frozen drink inspired tropical dessert!
Yields: 18 cupcakes
1 box dry white cake mix
1 (8oz) can crushed pineapple with juices
3 egg whites
1/2 cup oil
1/2 cup water
1 cup butter, unsalted
3 cups powdered sugar
1 1/2 tsp coconut extract
1/2 tsp rum extract
1 to 3 tsp milk, for thinning
1/4 cup toasted coconut
- Fill muffin/cupcake tins with 18 liners.
- In a large bowl, whisk together the cupcake ingredients. Divide batter amongst the prepared 18 paper cups.
- Bake at 400 degrees for 12 to 13 minutes. Allow cupcakes to cool.
- Visit Pina Colada Cupcakes @ dessertnowdinnerlater.com for full instructions.