Feeling ready for summer and all that goes with it? These Piña Colada cupcakes are a summery treat that could be perfect for a party or a backyard BBQ. They are actually very easy to make-from a cake mix-and they are a perfect, fun summery dessert. It’s a twist of coconut and pineapple together in cupcake form.
It’s a coconut cupcake (with a tiny bit of pineapple in there too) with a pineapple buttercream frosting. Then sprinkle it with coconut and top with a slice of pineapple and you’ve got not only a dessert that tastes great, but it looks amazing too!
Piña Colada Cupcakes:
- White cake mix
- 1 large package of vanilla instant pudding mix
- 1 C sour cream
- 1 C vegetable oil
- 4 eggs
- 1 large can crushed pineapple
- 2 tsp coconut extract
- 3 sticks of softened butter
- About 6-7 cups powdered sugar
- 1/3 C milk
- Coconut (optional)
- Pineapple (to slice and top cupcakes-optional)
- Cute straws (to top-optional)
Preheat oven to 350 degrees.
Combine cake mix, pudding mix, sour cream, vegetable oil, eggs and coconut extract in mixing bowl and beat until smooth. Open your can of pineapple and squeeze out half a cup of juice. Add this to your mixture and beat in.
Spoon into 24 lined muffin tins and bake for 18 minutes (give or take 2 minutes). They should be just barely turning brown when you take them out.
Mix your butter, powdered sugar and milk with electric mixer until smooth. Add 1/2 C crushed pineapple to the mixture and beat in.
Add milk or powdered sugar as needed to get desired consistency. You’ll want it thick but not so thick that you can’t pipe it.
Spoon frosting into ziploc bag and snip off one corner.
Pipe frosting on cupcakes. Sprinkle with coconut and top with a pineapple slice. Stick and cute straw in and serve! 24