Pina Colada Cupcakes

Are you feeling the winter blues? I sure am! Try taking a mental tropical trip with these totally beachy Pina Colada Cupcakes. Using a doctored cake mix, these cupcake will quickly have you envisioning yourself sun bathing on a warm sandy beach, cool drink in hand. 


1 Box Yellow Cake Mix (any brand)

1 8 oz. Can Crushed Pineapple

3 Egg Whites

1 tsp. Rum Extract (you can add more for a stronger flavor)

½ C. Oil

½ C. Water

In a mixing bowl, combine all cupcake ingredients.  Mix until incorporated.  Place batter in cupcake tin with liners and bake at 350 F for 12-15 minutes.  Set aside to cool and prepare frosting.


1 C. of Unsalted, Room Temperature Butter

3 Cups of Powdered Sugar

3 tsp. Coconut Extract

¼ Cup Shredded Coconut

Splash of Heavy Cream or Milk for Consistency

In a mixing bowl, cream butter until fluffy.  Slowly add sugar in to incorporate.  Add in extract and coconut shreds and mix until combined.  Add milk to thin the consistency-should be a good piping consistency.  Place in a piping bag and pip onto cooled cupcakes.  Top with additional shredded coconut (if desired) and our Pina Colada Sprinkle Mix and Pink Sprinkle Mix!


    1. Hi Whitney, it depends on how liberal you are with the sprinkles but I can easily decorate a dozen cupcakes with 2 oz.

Leave a Reply

Your email address will not be published.