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–+ servings
Three pina colada cupcakes with coconut and yellow frosting topped with a cherry and an umbrella.
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Pina Colada Cupcakes

These easy cake mix based homemade Pina Colada Cupcakes will be a hit at parties and fun after dinner snacking with the family. There are two delicious frostings, Coconut Frosting and Pineapple Rum Frosting is decadently delicious, creamy, and tropical. For an extra kick, add tequila to a pipette and place it into the side of the cupcake.
Course Dessert
Cuisine American
Keyword pina colada cupcake, pina colada cupcakes with rum, pina collada cupcake made with cake mix
Prep Time 30 minutes
Cook Time 21 minutes
Decorate Time 45 minutes
Total Time 1 hour 36 minutes
Servings 14 cupcakes
Calories 2877kcal
Author Eileen Kelly

Equipment

Ingredients

Cupcakes

  • 1 (15.25) box Pineapple cake mix
  • 1 cup whole milk
  • 3 large eggs
  • ⅓ cup canola oil
  • 1 cup maraschino cherries, chopped

Coconut Frosting

  • 1 cup unsalted butter, softened
  • 3 cups confectioners sugar
  • 2 Tablespoons heavy whipping cream
  • 4 Tablespoons Malibu Coconut Rum
  • 2 cups toasted coconut

Pineapple Rum Frosting

  • 1 cup unsalted butter, softened
  • 3 ½ cups confectioners sugar
  • 3 Tablespoons heavy whipping cream
  • 4 Tablespoons Malibu Pineapple Rum
  • lemon yellow gel food coloring
  • maraschino cherries garnish
  • tiki drink umbrella optional garnish
  • tequila optional garnish

Instructions

Make cupcakes

  • Preheat oven to 350°F/ 177°C, line a cupcake pan with cupcake liners, set aside.
  • In the bowl of a stand mixer with the paddle attachment, or a handheld mixer with beaters attached and a large mixing bowl, beat together pineapple cake mix, whole milk, eggs, and oil until well combined, about 3 minutes.
  • Once combined and smooth, fold in the maraschino cherries.
  • Fill the cupcake liners, ¾ way full and bake in the preheated oven for 21 minutes.
  • Allow to cool completely before decorating.

Coconut Frosting

  • In the bowl of a stand mixer with the whisk attachment or a handheld mixer with beaters attached, beat the butter, confectioners sugar, heavy cream, and coconut rum until combined, smooth, and holds a peak
  • Use an ice cream scoop and scoop a mound of frosting on top of the cupcake Using an angled spatula to spread the frostings lightly to create a flat top
  • Pour the toasted coconut into a bowl and coat the entire frosting in the toasted coconut.

Pineapple Rum Frosting

  • Again, Use the bowl of the stand mixer or handheld mixer with beaters attached in another large bowl and beat the unsalted butter, confectioners sugar, heavy cream, and pineapple coconut rum until combined, smooth, and hold a peak.
  • Scoop half the pineapple rum frosting into a small bowl and mix in a few drops of the yellow gel food coloring.
  • Place the yellow frosting into 1 side of the piping bag and scoop the remaining white frosting into the other side.
  • Pipe a dollop of frosting in the center of the cupcake.
  • If using garnishes, Stick a pina colada candy stick into 1 side of the cupcake, the tequila pipette into the other side. (optional)
  • Top with a maraschino cherry and umbrella pick.
  • Let all the over 21 crowd enjoy!

Nutrition

Serving: 1cupcake | Calories: 2877kcal | Carbohydrates: 561g | Protein: 25g | Fat: 60g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 118mg | Sodium: 4402mg | Potassium: 407mg | Fiber: 10g | Sugar: 323g | Vitamin A: 983IU | Vitamin C: 0.2mg | Calcium: 1318mg | Iron: 13mg