Piña Colada Cupcakes
Prep Time:
Cook Time:
Servings:
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
  1. 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.
  2. 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.
  3. 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.