Perfect tropical dessert Pina Colada Cupcakes are pineapple cake with coconut rum spiked buttercream and toasted coconut for garnish and crunch!
Ingredient
– 1 box white cake mix– 8 oz crushed pineapple canned with juice– 3 egg whites– 1/4 cup vegetable oil– 1/2 cup water– 3 1/4 cup powdered sugar– 1 cup unsalted butter softened– 1/2 tsp vanilla extract– 3 Tbsp coconut rum or coconut milk– 1/2 cup toasted coconut for garnish optional– Maraschino cherries for garnish optional– pineapple wedge optional
Introduction
Get the oven ready by heating it up to 350°F. You can line a cupcake tin with paper cups. Using an electric hand mixer on low speed for 30 seconds,
Step 1
mix the cake mix, pineapple, egg whites, oil, and water in a bowl until everything is well combined. Turn it up to medium speed for an hour.
Step 2
Cupcake cups should be about two thirds full. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean.
Step 3
There should only be a few bits on the toothpick. If there is any wet batter, they need to cook for longer. Put the cupcakes on a wire rack to cool for 5 minutes.
Step 4
Then, take them off the rack and put them right on another wire rack to cool completely. While the cupcakes cool,
Step 5
use a hand mixer or the paddle tool on a stand mixer to cream the butter and powdered sugar together in a large bowl. Scrape the sides of the bowl as needed. I added the rum and vanilla.
Step 6
I whipped it on high speed for two minutes, until it became fluffy. Put frosting on top of the cupcakes. If you want, you can add toasted coconut, a maraschino cherry, and pineapple as a garnish. Serve and enjoy!