Description
Tropical pineapple cupcakes topped with whipped coconut frosting, a sweet cherry, and a pineapple wedge, capturing the flavor of a piña colada in a fun dessert.
Ingredients
Units
Scale
- Pineapple Cupcakes:
- 1 box yellow cake mix
- 1/2 cup pineapple juice
- 1/2 cup milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup crushed pineapple, drained
- Coconut Whipped Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup coconut milk (or coconut cream)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- Pinch of salt
- Topping:
- Maraschino cherries
- Pineapple wedges or chunks
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, combine cake mix, pineapple juice, milk, oil, eggs, and crushed pineapple. Mix until smooth.
- Pour batter evenly into liners, filling 2/3 full.
- Bake 18-20 minutes until toothpick inserted comes out clean. Cool 5 minutes in pan, then transfer to wire rack.
- For frosting: beat softened butter until creamy.
- Gradually add powdered sugar, coconut milk, vanilla extract, coconut extract, and salt. Beat until fluffy and smooth.
- Pipe frosting onto cooled cupcakes.
- Garnish each cupcake with a maraschino cherry and a pineapple wedge or chunk.
Notes
- Drain pineapple well to prevent soggy cupcakes.
- Use full-fat coconut milk or cream for richest frosting.
- Frost cupcakes once completely cooled to avoid melting frosting.
- Store cupcakes in a cool place or refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and whipping
- Cuisine: International
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: Approx. 22 g
- Sodium: Approx. 150 mg
- Fat: Approx. 12 g
- Saturated Fat: Approx. 8 g
- Unsaturated Fat: Approx. 3 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 30 g
- Fiber: Approx. 1 g
- Protein: Approx. 3 g
- Cholesterol: Approx. 50 mg
