Piña Colada Cupcakes

//Piña Colada Cupcakes

Piña Colada Cupcakes

These Piña Colada cupcakes are super simple & guaranteed to be a hit at any party this summer… 

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This week’s #somethingnew are these funny little piña colada cupcakes I made for my dad for Father’s Day. Yes they may look a little girly for Father’s Day, but he is outnumbered by females in this family so he is used to it : ) When I asked him what he wanted me to bake for him for Father’s day, he said a “pineapple or coconut dessert” so these piña colada cupcakes were a major win-win in his book.

Most of the original recipes I found had at least 30 ingredients because they were all starting from scratch. Typically, when I am reading a recipe, if it has more than 10-15 ingredients, then I’m out… So here is my own simplified version. This way you don’t have to completely make everything from scratch because nobody has time for that, especially on a day like Father’s Day!


What you will need…

Recipe makes 18 cupcakes*

Pineapple cupcake batter:

  • 1 box of yellow cake mix
  • 8-oz can of crushed pineapple, drained
  • 1/3 cup of Vegetable oil
  • 1 cup of water
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract

Coconut rum cream cheese icing:

  • 1/2 cup of unsalted butter, room temp
  • 8 oz. cream cheese, room temp
  • 3 cups of confectioner’s powdered sugar
  • 1/4 cup of coconut rum (OR you can use rum extract)
  • 1/2 tsp pure vanilla extract
  • 1 1/2 tsp coconut extract

For the fun stuff (decor):

  • 1 jar of maraschino cherries
  • Fresh pineapple slices
  • Toasted coconut (optional)
  • Flexible, colorful straws (optional)
  • Mini cocktail umbrellas (wish I had some of these today)
  • P.S. How cute is my new cupcake stand?? Makes a great centerpiece too!


  1. Preheat oven to 350 degrees. Line two muffin tins with baking cups & set aside.
  2. In a large mixing bowl, mix together the entire box of cake mix, eggs, water, and oil at a low speed for about 30 seconds.
  3. Add the drained pineapple, 1 tsp vanilla extract, and 1 tsp of coconut extract. Mix briefly until it is blended nicely. (10-15 seconds)
  4. Pour into cupcake liners; about 3/4 of the way full. (Tip: I scoop the batter out with an ice cream scooper. It makes it easier to keep the measurements uniformed)
  5. Bake cupcakes for 18-21 minutes or until it passes the toothpick test (insert a toothpick in the center of a cupcake & it comes out clean)
  6. Remove from the oven and let the cupcakes cool. While they are cooling, make your icing.
  7. COCONUT RUM ICING: In a large mixing bowl, mix the cream cheese and butter on a medium speed until smooth. Add the vanilla & coconut extracts and 2 cups of powdered sugar; pour in 1 cup at a time until blended. Add the coconut rum and beat until fluffy (appox. 1 minute). After you add the rum, add in one more cup of powdered sugar to thicken the consistency.
  8. Optional: Toast shredded coconut. Sprinkle 1 1/2 cup of sweetened shredded coconut on a baking sheet & spread it out so it is one even layer. Cook in the oven at 350 degrees until lightly toasted.
  9. Spread the icing on your cupcake, sprinkle the shredded coconut, & garnish with a slice of pineapple and cherry on top! I cut up a few plastic straws & I wish I had some mini cocktail umbrellas so it would really look like a little baby piña colada, but these are all optional steps!

I thought these were perfect to share with y’all because they are so summery & fun. They would be awesome to take to any get-together this summer! Enjoy Xx

By |2015-06-22T04:43:54+00:00June 22nd, 2015|Food|Comments Off on Piña Colada Cupcakes