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Pina Colada Cupcake Recipe

Combine some originality with cake mix from a box and what does that make? Fast, easy and delicious pina colada cupcakes that taste just like your favorite frozen cocktail!


For cupcakes:

1 box pinapple cake mix

1/3 cup of coconut milk

1/2 cup of pineapple juice

1/2 cup + 1/3 cup water

2 whole eggs + 1 egg yolk

2 tablespoons of rum

For icing:

3 sticks unsalted butter, softened

1 cup, sifted powered sugar (I use less sugar because I don't like it too sweet, but add as much as you'd like!)

2 tablespoons of rum

For garnish:

toasted coconut shavings



Preheat your oven to 350 degrees.

Pour the pineapple cake mix into a large mixing bowl. Add the coconut milk, pineapple juice and water. Use a hand mixer at a low speed to combine, about 1 minute.

Once the wet ingredients have been mixed in, add the two whole eggs and egg yolk. Mix again, this time on a higher speed, about 30 seconds.

Add the rum, and mix for another 30 seconds.

Using an ice cream scooper, pour the cupcake batter into prelined cupcake pans.

Bake at 350 degrees for about 16 minutes. We suggest rotating the pans at 8 minutes, or halfway through, to ensure the cupcakes bake evenly!


While the cupcakes cool, begin beating three sticks of softened, unsalted butter in a mixer using the paddle attachment. Beat on medium-high speed until pale and creamy, about 5 minutes.

Once your butter is pale in color and creamy in texture begin adding the sugar. I add it in a tablespoon at a time at a low speed. After half the sugar has been added I raise the speed to medium high and scrape down the sides to ensure all the sugar is blended. Then, after it's all been added, repeat this step.

After you've added your sugar, keep the mixer on a medium speed and add in the rum. Blend for another minute or so. Then you're done!

Toasted Coconut:

Keep it simple and purchase a bag of coconut shavings from your local grocery store. Then, toast on your stove using a pan set over a medium flame. After about two minutes, you're finished.


Let your cupcakes cool completely! Then, frost with rum buttercream icing and garnish with toasted coconut shavings.

Prep Time:

30 mins



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