Boozy Pina Colada Cupcakes Recipe with Coconut Rum

Boozy pina colada cupcakes with vanilla frosting and maraschino cherries on a plate.

5 from 1 vote

Boozy Pina Colada Cupcakes Recipe with Coconut Rum

Make these moist and tasty Boozy Pina Colada Cupcakes using boxed cake mix, cream of coconut, coconut rum, crushed pineapple, and vanilla frosting on your next get together for a tropical treat that adults surely enjoy!

Prep Time30

Cook Time12

Down1

Total Time1 42

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 118kcal

Author: Sharon Garofalow

Equipment

Mixing bowl
Whisk
Cupcake pans
Cupcake liners
cooling rack
Piping bag and tip

Ingredients

1 15.25 oz box Yellow Cake Mix
3 eggs
⅓ cup vegetable oil
½ cup water
⅓ cup cream of coconut
1 teaspoon coconut rum
4 oz crushed pineapple in juice undrained

Frosting:

1 container vanilla frosting
1 teaspoon coconut rum
½ cup shredded coconut
Maraschino cherries for garnish

Instructions

Make the Cupcakes

Preheat the oven to 350 degrees.
Line a cupcake pan with 24 cupcake liners.
In a large bowl or bowl of a stand mixer, add the cake mix, eggs, oil, water, cream of coconut, 1 teaspoon of the coconut rum, and crushed pineapple. Beat on high for 3 minutes.
Fill each of the cupcake liners ⅔ full with batter, transfer the pan to the oven, and bake for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool cupcakes for 1-2 hours.

Make the Frosting

Add the store-bought vanilla frosting and remaining 1 teaspoon of coconut rum to a bowl and beat for 2 minutes.
Add frosting to a piping bag equipped with the 1A tip, and squeeze frosting into the center of each of the cupcakes.
Top with a maraschino cherry and some coconut.

Notes

Use room-temperature butter and eggs for easier mixing.
Do not overmix the batter to prevent the cupcakes from turning tough.
Make sure not to overfill the liners. Keep it to 2/3 full.
Cool the cupcakes completely before frosting.

Nutrition