Piña Colada Cupcakes

Happy Cupcake Hour!

These delicious cupcakes have all the flavors of a tropical piña colada cocktail! …and they start with a cake mix, which makes them super-easy to bake-up a batch! Combine the cake mix with eggs, coconut milk, crushed pineapple and an optional dash of rum!

The frosting is a rum flavored whipped cream frosting that is so light and fluffy! Have fun decorating your cupcakes with toasted coconut, maraschino cherries, slivers of fresh pineapple and maybe even a festive paper umbrella! Cheers!

Rum Whipped Cream:

The rum in the whipped cream is optional.  If you do use the rum, it will deflate the whipped cream a little more quickly.  The instant vanilla pudding mix helps to keep it stabilized a little longer.  You can frost the cupcakes several hours in advance.  They should be refrigerated.  You can substitute 1 teaspoon rum extract for the actual rum.  Here’s a photo of what the cupcake looked like the next day after being in the refrigerator overnight – the whipped cream is just slightly deflated.

Piña Colada Cupcakes

These delicious cupcakes have all the flavors of a tropical piña colada cocktail! ...and they start with a cake mix, which makes them super-easy to bake-up a batch! Combine the cake mix with eggs, coconut milk, crushed pineapple and an optional dash of rum! Whip up the Rum Whipped Cream Frosting to give them an extra taste of the islands!

Tina Verrelli - epicuricloud.com

Print Pin Rate

Course: Dessert

Keyword: cupcake, frosting

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 24 cupcakes

Ingredients

Cupcake:

• 1 yellow cake mix
• 3 large eggs
• 1 13.5 ounce can coconut milk (not cream of coconut)
• 1 8-ounce can crushed pineapple, drained
• 1/3 cup sweetened flaked coconut
• 1 teaspoon vanilla
• 1 tablespoon dark or coconut rum, optional can use 1 teaspoon rum extract

Rum Whipped Cream Frosting:

• 2 cups heavy cream, cold
• 2 tablespoons instant vanilla pudding mix, optional see note
• 1/2 teaspoon vanilla
• 1/3 cup powdered sugar
• 2 tablespoons dark or coconut rum, optional see note

Decorations:

• toasted coconut see note
• fresh pineapple slices
• maraschino cherries
• paper umbrellas

Instructions 

Cupcakes:

• Preheat oven to 350 degrees F. Line cupcake pan(s) with paper liners.
• Using electric mixer, mix together cake mix, eggs, coconut milk, crushed pineapple, flaked coconut, vanilla and rum (optional). Mix until just combined.
• Fill cupcake liners 2/3 full. Bake for 18-20 minutes or until tops are domed, spring back when lightly touched and a toothpick inserted comes out clean. Let cool in pan.

Rum Whipped Cream Frosting:

• Whisk together heavy cream and instant pudding mix until soft peaks form. Add vanilla, powdered sugar and rum (optional) and whip until stiff peaks form. Spread or pipe onto cooled cupcakes and decorate!

Notes

Rum Whipped Cream Frosting:

The rum in the whipped cream is optional.  If you do use the rum, it will deflate the whipped cream a little more quickly.  The instant vanilla pudding mix helps to keep it stabilized a little longer.  You can frost the cupcakes several hours in advance.  They should be refrigerated.  You can substitute 1 teaspoon rum extract for the actual rum.  Here's a photo of what the cupcake looked like the next day after being in the refrigerator overnight - the whipped cream is just slightly deflated.

Cupcake after an overnight in the refrigerator, the Rum Whipped Cream has slightly deflated.

 

Toast Your Coconut:

To toast your own coconut, spread flaked coconut on baking sheet and bake in 350 degree F. oven for 15-20 minutes or until golden brown.  You'll need to stir often for even browning.

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