The Pioneer Woman Tasty Kitchen

Easy Pina Colada Cupcakes

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Level: Easy

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Description

Taste of the tropics in a cupcake.

Ingredients

  • FOR THE CUPCAKES:
  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • ⅓ cups Vegetable Oil
  • ½ cups Water
  • ¼ cups Pineapple Juice
  • ¼ cups Coconut Rum
  • 3 whole Eggs
  • ½ cups Sweetened Shredded Coconut
  • ½ cups Canned Crushed Pineapple, Drained
  • _____
  • FOR THE ICING:
  • 1 container (16 Oz. Size) White Frosting
  • 2 Tablespoons Pineapple Juice
  • 2 Tablespoons Coconut Rum
  • ¼ cups Sweetened Shredded Coconut, Toasted

Preparation

1. Preheat oven to 350 degrees F. Line a muffin pan with paper muffin liners.

2. Blend together cake mix, oil, water, pineapple juice, coconut rum and eggs with a hand mixer for two minutes. Use a spatula to scrape the edges of the bowl. Fold in shredded coconut and crushed pineapple.

3. Portion mix into paper liners, filling 2/3 to 3/4 full. Bake for 19 minutes (full size) or 15 minutes (mini cupcakes). Let cool in pan for 3–4 minutes before transferring to a wire rack to cool.

4. Whip together frosting, pineapple juice and coconut rum. Refrigerate overnight to allow flavor to maximize and icing to thicken.

5. Keeping the icing as cold as possible, pipe icing over cupcakes using a pastry bag and a large star tip. Sprinkle with toasted coconut. Keep refrigerated until ready to serve.

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