Pineapple Cream Cupcakes turn your favourite summertime drink into the perfect dessert. One bite and you’ll feel like you’ve had the beach vacation of your dreams.
Prep Time:10 mins
Total Time:1 hour 10 mins
Yield:18 cupcakes 1x
FOR THE CUPCAKES
1 box vanilla cake mix
1 (350ml) can Sprite, at room temperature
1 tsp. orange zest
3 tbsp. shredded coconut, toasted
FOR THE FROSTING
225 g butter, softened
625 g icing sugar
2 tbsp. pineapple juice
1 tbsp. white rum
Orange wedges, for garnish
Maraschino cherries, for garnish
Preheat oven to 180°C (160ºC fan) and line two cupcake pans with 18 cupcake liners. Stir cake mix with Sprite and orange zest until thoroughly combined. Fold in toasted coconut. Divide batter between liners and bake according to package instructions. Let cool completely before frosting.
Make rum frosting: In a large bowl, beat together butter, half the icing sugar, pineapple juice, and rum. Add the rest of the icing sugar and beat until fluffy.
Pipe cooled cupcakes with rum frosting then garnish with orange wedges, maraschino cherries, and cocktail umbrellas.