Pina Colada Cupcakes Recipe

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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


  1. Fill muffin/cupcake tins with 18 liners.
  2. In a large bowl, whisk together the cupcake ingredients. Divide batter amongst the prepared 18 paper cups.
  3. Bake at 400 degrees for 12 to 13 minutes. Allow cupcakes to cool.
  4. Visit Pina Colada Cupcakes @ for full instructions.

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