Pina Colada Cupcakes

Heather M. Baker


If you want a light, tasty summer treat..this ones for you! Makes a beautiful presentation too!
Who doesn't like coconut, rum and pineapple?!

★★★★★ 2 votes


2 1/2 c
all purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
3 large
eggs @ room temp.
1 3/4 c
granulated sugar
1 c
vegetable oil
1 tsp
pure vanilla extract
3/4 c
sour cream
1 1/2 c
crushed pineapple, slightly drained


1/2 c
margarine (cold)
8 oz
cream cheese (cold)
1/2 tsp
pure vanilla extract
1 1/2 tsp
coconut extract
4 c
powdered sugar
1 Tbsp
dark rum or use rum extract
fresh pineapple slices cut small and thin for garnish
1 jar(s)
maraschino cherries with the stems! for garnish
toasted coconut for garnish


1Preheat oven to 350 degrees. Line cupcake pans with 24 liners. Set aside and make batter.
2Sift together all dry ingredients and set aside.
3In a large mixing bowl on medium speed, mix together the eggs and oil and sugar until combined. Reduce speed to low and add vanilla until well blended.
4Add the slightly drained pineapple and sour cream and mix until well incorporated. Gradually add the dry ingredients and blend until smooth.
5Bake cupcakes for 22 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool in the pans. While cupcakes are cooling make your coconut frosting.
6COCONUT FROSTING: In a large mixing bowl on medium speed, blend the cream cheese & butter until smooth. Add the extracts and powdered sugar, 1 cup at a time until blended. Slowly add the rum and beat until fluffy,approx. 1 minute.
7Use the frosting at once or keep refrigerated (this will keep in the refrigerator for several days, but you may need to re-beat to use resume a fluffy texture). Pipe the frosting on the tops and sprinkle with coconut, a thin slice of pineapple and a stemmed cherry!

About Pina Colada Cupcakes

Course/Dish: Cakes