Piña Colada Cupcakes
Piña Colada Cupcakes
When I was younger and we’d go out to restaurants as a family, my parents would sometimes order drinks from the bar. These drinks always looked so colorful and fruity, and may or may not have had a paper umbrella garnish. One day I ordered a virgin piña colada and the rest was history. I was hooked and felt so cool drinking something fancy from the bar. Nowadays I order it boozed up, but it still reminds me of the time when I thought I was cool enough to order at the bar. Ah, memories. This recipe is excerpted from Out of the Box Desserts: Simply Spectacular, Semi-Homemade Sweets by Hayley Parker. Click here to purchase your own copy.
Servings
9
Ingredients
- 1 box pineapple cake mix
- 1 cup water
- 1/2 cup oil
- 3 eggs
- 1 (3.4-ounce) box instant dry coconut pudding mix
- 1 (8-ounce) can crushed pineapple, drained
- 1/4 cup (1/2 stick) butter, room temperature
- 1 (8-ounce) package pineapple cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- 4-5 cup powdered sugar
- 1/4 cup heavy cream or milk
Directions
- Preheat oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.In a large bowl, beat the cake mix, water, oil, eggs, and dry pudding mix with an electric mixer for about 2 minutes or until blended. Stir in the crushed pineapple by hand until blended.Distribute batter evenly among muffin cups, filling until about 3/4 full. Bake for approximately 15 to 18 minutes or until a toothpick inserted near the center comes out clean or with moist—not wet—crumbs. Cool completely.
- In the bowl of a stand mixer, cream together the butter, cream cheese, vanilla extract, and coconut extract, if using, until smooth and creamy, about 2 minutes. Gradually add in the powdered sugar, 1 cup at a time, until frosting is light and fluffy. Add 1 tablespoon of milk or cream at a time if frosting is too thick.
- If piping, you may want to make two batches. Pipe or spread frosting onto the cooled cupcakes and garnish with the toasted coconut. Store covered in the refrigerator.