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Pina Colada Cupcakes

Delight in these tropical Pina Colada Cupcakes, infused with pineapple, coconut, and rum, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 box Pineapple cake mix Use a high-quality mix for best results.
  • 1 cup whole milk Ensure it's at room temperature.
  • 3 large eggs Room temperature for fluffier cupcakes.
  • 1/3 cup canola oil
  • 1 cup maraschino cherries, chopped Adds a burst of sweetness.
For the Coconut Frosting
  • 1 cup unsalted butter, softened Bring to room temperature.
  • 3 cups confectioners’ sugar
  • 2 tablespoons heavy whipping cream
  • 4 tablespoons Malibu Coconut Rum For a tropical flavor.
  • 2 cups toasted coconut For garnishing.
For the Pineapple Rum Frosting
  • 3 cups confectioners’ sugar
  • 3 tablespoons heavy whipping cream
  • 4 tablespoons Malibu Pineapple Rum
  • Lemon yellow gel food coloring For coloring the frosting.
Garnishes
  • Maraschino cherries for garnish
  • Tiki drink umbrella Optional for decoration.
  • Tequila Optional for added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and line a cupcake pan with cupcake liners.
  2. In a mixing bowl, combine the pineapple cake mix, whole milk, eggs, and canola oil. Blend until smooth.
  3. Fold in the chopped maraschino cherries.
  4. Fill each cupcake liner three-quarters full and bake for 21 minutes. Allow cupcakes to cool completely.
Frosting
  1. For the Coconut Frosting, beat the softened butter, confectioners’ sugar, heavy cream, and Malibu Coconut Rum until smooth.
  2. Frost each cooled cupcake and coat with toasted coconut.
  3. For the Pineapple Rum Frosting, mix the butter, confectioners' sugar, heavy cream, and Malibu Pineapple Rum until smooth and add gel food coloring for hue.
  4. Pipe both frosting types into cupcakes for a marbled look.
Garnishing
  1. Top each cupcake with a maraschino cherry and a tiki umbrella. Optionally add tequila for a twist.

Notes

Store cupcakes in an airtight container in a cool, dry place. They can be refrigerated for longer shelf life.