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!
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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