Pina Colada Cupcakes

April 30, 2012

Cinco De Mayo is coming up so what better way to celebrate then to make Pina Colada Cupcakes. This festive recipe is a moist pineapple rum cupcake frosted with coconut rum buttercream and topped with a kiss of sweetened, shredded coconut.  It’s a recipe even the home-baker can master in no time because it starts with a box mix.  So get out your sombrero’s, pour yourself a cocktail and end your Mexican meal on this festive day with a dessert that’s sure to be a hit.

This recipe is kid friendly…just a hint of Rum extract is baked into the cupcake and used in the buttercream.

Party Tip:
A fun twist to displaying cupcakes on your dessert table are to use candlesticks.  It adds height to your table setting and displays the prettiest ones on top.  You can even turn wine glasses upside down for the same effect.
The crushed pineapple adds moistness and flavor that will knock your socks off.  Yeah, baby.  Have this with a glass of the real stuff and you may fall in love.  (If you aren’t already)
Happy Cinco De Mayo!
Pina Colada Cupcakes

Ingredients
1
box Betty Crocker® SuperMoist yellow cake mix
1/3
cup vegetable oil
1/4
cup water
1
teaspoon rum extract
1
can (8 oz) crushed pineapple in juice, undrained
3
eggs


  1. 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.
  2. 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.  Frost with Coconut Rum Buttercream
Makes 24 cupcakes

Coconut Rum Buttercream

Ingredients

4 sticks unsalted butter, softened4-1/2 cups confectioners’ sugar2 teaspoons Vanilla extract

1.5 teaspoons Rum extract

2 teaspoons Coconut extract

5 to 6 tablespoons 2% milk (if too thick add more)

Directions

  1. In a large bowl, cream butter until light and fluffy. Beat in the confectioners’ sugar, extracts and enough milk to achieve desired consistency.  If too soft, add more powdered sugar.  Yield: About 4 cups. 

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Filed Under: Recipes 4 Comments
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Comments

  1. Marlita2000 says:
    May 15, 2012 at 5:01 pm

    The cupcakes look delicious! :) I am still a newbie baker, I have never heard of Rum Extract. Is it ok to use Rum instead. I am looking for a recipe with alcohol in it.

    Thanks!

    Marla

    Reply
  2. Buttercream Bakehouse says:
    May 15, 2012 at 5:24 pm

    actual rum would be just fine. Let me know how it turns out.

    Reply
  3. marcia-love says:
    May 17, 2013 at 7:58 am

    can you tell me ho to make an pina colada buttercream??

    Reply

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