Best Pina Colada Cupcakes Recipes

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PIñA COLADA CUPCAKES



Piña Colada Cupcakes image

Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 container Betty Crocker™ Whipped vanilla frosting
3/4 cup shredded coconut

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 19 g, TransFat 1 g

PINA COLADA CUPCAKES



Pina Colada Cupcakes image

Provided by Food Network Kitchen

Time 2h

Yield 12 cupcakes

Number Of Ingredients 21

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup plus 1 tablespoon granulated sugar
1/4 cup packed light brown sugar
1/2 cup canned unsweetened coconut milk
1/2 cup vegetable oil (or 1/4 cup each vegetable oil and coconut oil)
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1 tablespoon dark rum
1 tablespoon fresh lime juice
1 cup pineapple juice
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar
Pinch of salt
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1 tablespoon dark rum
1 cup sweetened shredded coconut
Maraschino cherries and cocktail umbrellas, for decorating

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder and salt in a medium bowl. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Add the flour mixture and whisk until smooth.
  • Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes.
  • Meanwhile, combine the rum, lime juice and the remaining 1 tablespoon granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar dissolves. When the cupcakes are done, poke them all over with a toothpick and brush with the rum syrup while still warm. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
  • Meanwhile, make the frosting: Bring the pineapple juice to a boil in a small saucepan. Reduce the heat to a simmer and cook until syrupy and reduced to 2 to 3 tablespoons, 6 to 8 minutes. Transfer to a small bowl and refrigerate until completely cool. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Reduce the mixer speed to low and beat in the confectioners' sugar and salt. Increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and coconut extracts and beat 1 minute, then add the rum and the reduced pineapple juice and beat to combine. Spread the frosting on the cupcakes and top with the shredded coconut. Decorate with maraschino cherries and cocktail umbrellas.

PIñA COLADA CUPCAKES RECIPE BY TASTY



Piña Colada Cupcakes Recipe by Tasty image

Here's what you need: caster sugar, butter, eggs, coconut milk, pineapple juice, coconut cream, plain flour, baking powder, bicarbonate of soda, salt, icing sugar, butter, double cream, coconut rum, pineapple juice

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients 15

2 ½ cups caster sugar
¾ cup butter, melted
2 eggs
½ cup coconut milk, malibu preferred
2 tablespoons pineapple juice
2 tablespoons coconut cream
2 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 pinch salt
3 ½ cups icing sugar
1 cup butter
¼ cup double cream
1 tablespoon coconut rum
1 tablespoon pineapple juice

Steps:

  • Whisk the melted butter and sugar together until noticeably thicker in consistency (about 3 minutes).
  • Add the eggs, coconut rum, pineapple juice and coconut cream and whisk again until combined.
  • In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt. Add gradually to the butter and rum mixture, mixing each time.
  • Pour the cake batter into a jug and then pour into 12 cupcake cases, about ¾ of the way up. Bake for 15-18 minutes at 180°C (350˚F).
  • Once the cupcakes are out and have cooled, prepare the topping. Whisk the icing sugar, butter, double cream, coconut rum and pineapple juice together until thick and creamy.
  • Using a piping bag or zip top bag with a small corner cut off, pipe the topping onto the cupcakes and decorate with some dessicated coconut, cherries and a straw.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 78 grams, Fat 32 grams, Fiber 0 grams, Protein 4 grams, Sugar 60 grams

PINA COLADA CUPCAKES



Pina Colada Cupcakes image

These Pina Colada Cupcakes are fun and colorful for picnics! They can be served as cupcakes or layered into individual dishes to make mini trifles. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 15

3 large eggs, lightly beaten, room temperature
1/2 cup unsweetened pineapple juice
1/2 cup canola oil
1 cup canned coconut milk
2 teaspoons rum extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3 tablespoons canned coconut milk
1 teaspoon rum extract
3-1/2 cups confectioners' sugar
Optional: Toasted sweetened shredded coconut, maraschino cherries, pineapple wedges

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with foil liners. In a large bowl, whisk eggs, juice, milk, oil and extract until well blended. In another bowl, whisk flour, sugar, baking powder, baking soda and salt; gradually beat into egg mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat butter until creamy. Beat in coconut milk and rum extract. Gradually beat in confectioners' sugar until smooth. Spread over cupcakes. If desired, garnish with coconut, cherries and pineapple wedges.

Nutrition Facts : Calories 330 calories, Fat 15g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 189mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.

PINA COLADA CUPCAKES



Pina Colada Cupcakes image

Scrumptious pineapple cake, slathered in brandy and coated with coconut frosting. Moist and tastes just like a pina colada!

Provided by Samantha S

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 35

Number Of Ingredients 14

1 ½ cups white sugar
½ cup butter
¼ cup vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple, well drained
¾ cup milk
¼ cup brandy, or as needed, divided
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon brandy
1 (15 ounce) can cream of coconut
1 (8 ounce) package cream cheese, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 35 cupcake cups with paper liners.
  • Beat sugar, butter, and oil together in a bowl with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in pineapple, milk, and 1/4 cup brandy.
  • Sift flour, baking powder, baking soda, and salt together in another bowl. Add slowly to the sugar mixture, beating with an electric hand mixer to get a light, fluffy batter.
  • Spoon batter into the cupcake liners, leaving about 1/8 inch of each liner free (this cake doesn't rise a lot).
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
  • Remove from the oven and immediately spoon 1 teaspoon of brandy over the top of each cupcake; let seep into the cake. Let cool completely.
  • Beat cream of coconut and cream cheese together with an electric mixer until it is lump-free. Frost cooled cupcakes.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 24.2 g, Cholesterol 30.4 mg, Fat 9.2 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 5.2 g, Sodium 171.7 mg, Sugar 17.1 g

ALCOHOL-FREE PINA COLADA CUPCAKES



Alcohol-Free Pina Colada Cupcakes image

No alcohol! I'm was inspired by my favorite drink! Made these for a party at work and they were a huge hit! Cool cupcakes completely before decorating with frosting.

Provided by kleegerman

Categories     Desserts     Cakes     Cupcake Recipes

Time 35m

Yield 36

Number Of Ingredients 11

1 ¾ cups cake flour
1 ¼ cups all-purpose flour
2 cups white sugar
1 tablespoon baking powder
¾ teaspoon salt
1 cup butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon pineapple extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 36 muffin cups with paper liners.
  • Combine cake flour, all-purpose flour, white sugar, baking powder, and salt in a large mixing bowl; mix with hand mixer on Low until combined, about 3 minutes; add butter and mix just until butter chunks are coated with flour.
  • Beat 1 egg into the flour mixture at a time, assuring each is integrated fully before introducing the next; beat until the mixture forms a cake batter.
  • Slowly add milk, vanilla extract, coconut extract, and pineapple extract to the batter, beating and intermittently scraping down the sides of the bowl as you mix, until fully integrated; spoon into paper liners to about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

Nutrition Facts : Calories 142 calories, Carbohydrate 20.3 g, Cholesterol 34.9 mg, Fat 6 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 123.5 mg, Sugar 11.5 g

MALIBU PINA COLADA CUPCAKES RECIPE - (4.4/5)



Malibu Pina Colada Cupcakes Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 25

Pina Colada Cupcakes
1 stick unsalted butter, melted and cooled
1/3 c pineapple juice
2 T rum
1 t vanilla
3 eggs
1.5 c all purpose flour
1 c granulated sugar
1 t baking powder
1/2 t baking soda
1/4 t salt
1/3 c crushed pineapple
1/3 c shredded coconut ( I used unsweetened)
Malibu Syrup
1/2 c sugar
1/4 c water
2 T Malibu (or more, to taste
1 t vanilla
1 t butter
Lime-Cream Cheese Frosting
1 stick of butter
8 oz cream cheese
1-2 c powdered sugar (to taste)
juice and zest of 1 lime
1 t malibu or vanilla

Steps:

  • Preheat oven to 350. Line cupcake pan. Beat together melted butter, pineapple juice, rum and vanilla. Add eggs, one at a time, mixing until well blended. In a separate bowl, blend flour, sugar, baking soda, baking powder and salt. With mixer on low speed, add dry ingredients to wet, gradually. Fold in pineapple and coconut. Fill liners 3/4 of the way. Bake 20-25 minutes until a cake tester comes out clean. For syrup, bring sugar and water to a boil over med-high heat. after 2 minutes, add malibu, vanilla and butter. let cook 3-5 minutes more until syrupy. When cupcakes are cool, combine all ingredients except sugar using a hand mixer. add powdered sugar gradually to each desired sweetness and consistency.

PINA COLADA CUPCAKES



Pina Colada Cupcakes image

Make and share this Pina Colada Cupcakes recipe from Food.com.

Provided by weekend cooker

Categories     Dessert

Time 1h10m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box super moist cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 (8 ounce) can crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 (12 ounce) container whipped vanilla frosting
3/4 cup shredded coconut

Steps:

  • Heat oven to 375 degrees, and place paper baking cup in 24 regular size muffin cups.
  • In a large bowl, beat the first 6 ingredients listed with electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally.
  • Divive batter evenly into the 24 muffin cups.
  • Bake 18-24 minutes or until toothpick inserted in center comes out clean.
  • Cool for 10 minutes, and remove from pan to a wire rack. Then cool for 30 minutes.
  • Stir coconut extract and rum extract into frosting, and spread on cupcakes.
  • Dip tops of frosted cupcakes in coconut.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 209.1, Fat 9.3, SaturatedFat 2.3, Cholesterol 23.2, Sodium 187, Carbohydrate 29.5, Fiber 0.4, Sugar 23.5, Protein 1.9

PINA COLADA CUPCAKES



Pina Colada Cupcakes image

These are fabulous semi-homemade cupcakes that taste just like a pina colada. The cupcake itself has pineapple added to it which makes the cupcake very moist. Rum extract adds to the flavor. Rum and coconut extracts are added to the frosting giving it a tropical drink flavor. Topped with a little coconut makes this a fun party...

Provided by Connie Osborn

Categories     Other Desserts

Time 35m

Number Of Ingredients 10

1 box Betty Crocker super moist yellow cake mix
1/3 c vegetable oil
1/4 c water
1 tsp rum extract
1 can(s) crushed pineapple in juice, undrained, (8 oz)
3 eggs
1 tsp coconut extract
1 tsp rum extract
1 pkg Betty Crocker whipped vanilla frosting, container (12 oz)
3/4 c shredded coconut

Steps:

  • 1. Heat oven to 375°F (350°F for dark or non-stick pan). Place a paper baking cup in each of 24 regular-size muffin cups.
  • 2. In a large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple, and eggs with electric mixer on low speed for 30 seconds.
  • 3. Then beat on medium speed 2 minutes, scraping bowl occasionally.
  • 4. Divide batter evenly among muffin cups.
  • 5. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean.
  • 6. Cool in pans 10 minutes.
  • 7. Remove from pans to a cooling rack. Cool completely, about 30 minutes.
  • 8. Stir coconut extract and 1 teaspoon rum extract into the frosting.
  • 9. Spread frosting on cupcakes.
  • 10. Dip tops of frosted cupcakes in coconut. Store loosely covered.

PINA COLADA CUPCAKES



Pina Colada Cupcakes image

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?!

Provided by Heather M. Baker

Categories     Cakes

Number Of Ingredients 20

2 1/2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
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
COCONUT CREAM CHEESE FROSTING
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

Steps:

  • 1. Preheat oven to 350 degrees. Line cupcake pans with 24 liners. Set aside and make batter.
  • 2. Sift together all dry ingredients and set aside.
  • 3. In 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.
  • 4. Add the slightly drained pineapple and sour cream and mix until well incorporated. Gradually add the dry ingredients and blend until smooth.
  • 5. Bake 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.
  • 6. COCONUT 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.
  • 7. Use 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!

PIñA COLADA CUPCAKES



Piña Colada Cupcakes image

Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 container Betty Crocker™ Whipped vanilla frosting
3/4 cup shredded coconut

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 19 g, TransFat 1 g

PIñA COLADA CUPCAKES



Piña Colada Cupcakes image

Categories     Bake     Coconut     Winter     Vegan

Yield makes 10

Number Of Ingredients 9

1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
4 large eggs
1/2 cup coconut oil, melted over very low heat
1/2 cup agave nectar
1/2 cup unsweetened shredded coconut
1/2 cup dried pineapple, finely chopped
1 cup white chocolate chips

Steps:

  • Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
  • In a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, coconut oil, and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the shredded coconut, pineapple, and white chocolate chips.
  • Scoop 1/4 cup of batter into each prepared muffin cup.
  • Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

PINA COLADA CUPCAKES



Pina Colada Cupcakes image

These cupcakes would make a great Easter sweet... So yummy and moist...love the combination of rum and coconut flavorings...mesh well with the pineapple... Enjoy!

Provided by Cassie *

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 11

1 box yellow cake mix
2 eggs
1 tsp rum extract or coconut rum
1/3 c canola oil
1/4 c water
8 oz crushed pineapple and juice
FROSTING
12 oz can, vanilla frosting or make your own
1 tsp rum extract
1 tsp coconut extract
sweetened coconut for dipping

Steps:

  • 1. Preheat oven to 350 degree F. Fill cupcake pan with liners. Mix all cake ingredients on low for 30 seconds, then on high for 2 minutes. Fill cupcake liners evenly, I filled 3/4 way full.
  • 2. Bake for 14 - 18 minutes, depending on your oven and the darkness of your cake pans. When pick comes clean from center, they are done. Place on cooling rack to cool.
  • 3. Mix frosting with extracts. Frost each cupcake; then dip in coconut. Enjoy! This could be made into a cake as well.

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