The BEST Pina Colada Cupcakes Recipe

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Perfect tropical dessert Pina Colada Cupcakes are pineapple cake with coconut rum spiked buttercream and toasted coconut for garnish and crunch!  


– 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


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!  

Step 7


-Calories: 332kcal -Carbohydrates: 47g -Protein: 2g -Fat: 15g -Saturated Fat: 8g -Polyunsaturated Fat: 2g -Monounsaturated Fat: 4g -Trans Fat: 1g -Cholesterol: 27mg -Sodium: 210mg -Potassium: 53mg -Fiber: 1g -Sugar: 35g -Vitamin A: 321IU -Vitamin C: 1mg -Calcium: 69mg -Iron: 1mg

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