Piña Colada Cupcakes

Piña Colada Cupcakes


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Celebrate Mexican culture with these fabulous cupcakes for dessert with the perfect mix of pineapple, coconut, and rum.

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Time needed

20 min preparation

Serving Size / Yield

24 servings


  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • 1/3 C. vegetable oil
  • 1/4 C. water
  • 1 tsp. rum extract
  • 1 can (8 oz.) crushed pineapple in juice, undrained
  • 3 eggs
  • 1 tsp. coconut extract
  • 1 tsp. rum extract
  • 1 container Betty Crocker® Whipped vanilla frosting
  • 3/4 C. shredded coconut

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Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

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