The classic Pina Colada cocktail turned into a cupcake! These Pina Colada Cupcakes included a moist, delicious cake and topped with an amazing coconut cream cheese frosting. These pineapple coconut cupcakes are perfect to celebrate any occasion!
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One of my all-time favorite cocktails is the Pina Colada. Delicious coconut and pineapple blended together, have the most wonderful tropical flavors – even the aroma takes me right to the beach. These Pina Colada cupcakes take all those fabulous cocktail flavors and combines them into one glorious treat!
Ingredients
1 (16.25 oz.) white cake mix
1 1/4 c. pineapple juice
1/3 c. unflavored coconut oil (vegetable oil can also be used)
3 egg whites
2/3 c. crushed pineapple
1 c. sweetened coconut flakes
1 tsp. coconut extract
Frosting:
1 (8 oz.) pkg. cream cheese
1 stick (1/2 c.) butter
1 tsp. coconut extract
1 tsp. vanilla extract
4 c. powdered sugar
Toppings:
additional sweetened coconut flakes
pineapple wedges
maraschino cherries
Instructions
Preheat oven to 350 degrees. Line cupcake pans with cupcake liners – you’ll make approximately 24 cupcakes.
With a hand or stand mixer, combine the cake mix, pineapple juice, oil, and egg whites. Mix until just combined. Add the pineapple, coconut flakes and coconut extract, and mix thoroughly into the batter until fully combined. Ladle the batter into the cupcake liners to approximately 3/4 full. Bake at 350 degrees for 18-21 minutes.
Remove from oven and let cupcakes cool completely.
For Frosting: With hand or stand mixer cream together the cream cheese and butter. Add the extracts and combine. Gradually add the powdered sugar one cup at a time, stopping to scrape down the sides of the bowl.
Pipe frosting on to cupcakes (I used tip 1D) and top with additional sweetened coconut flakes, pineapple wedges and maraschino cherries.
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