PINA COLADA CUPCAKE RECIPES RECIPES

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PIÑA COLADA CUPCAKES RECIPE - BETTYCROCKER.COM



Piña Colada Cupcakes Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 1 hours 50 minutes

Prep Time 20 minutes

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 , CarbohydrateContent 27 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake, SodiumContent 160 mg, SugarContent 19 g, TransFatContent 1 g

PINA COLADA CUPCAKES RECIPE | LAND O’LAKES



Pina Colada Cupcakes Recipe | Land O’Lakes image

These cupcakes will give you a taste of the tropics with the flavors of a popular summertime drink.

Provided by Land O'Lakes

Categories     Cupcake    Sweet    Baking    Cake    Dessert

Total Time 0 minutes

Prep Time 45 minutes

Yield 12 servings

Number Of Ingredients 22

Pineapple
2/3 cup cubed fresh pineapple
Cupcake
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/2 cup Land O Lakes® Butter softened
1/2 cup cream of coconut
2 large Land O Lakes® Eggs
1/2 cup buttermilk *
1 cup sweetened flaked coconut
Frosting
1/2 cup Land O Lakes® Butter softened
1/4 cup cream of coconut
3 ounces cream cheese, softened
1/2 teaspoon rum extract
5 cups powdered sugar
1 to 2 tablespoons milk
Garnish
Pineapple slices
Maraschino cherries with stems

Steps:

  • Heat oven to 350ºF. Place paper baking cups into 12 muffin pan cups; set aside.
  • Place 2/3 cup pineapple in food processor bowl fitted with metal blade. Blend until smooth; drain well. Pat pineapple with paper towels to remove additional moisture. Set aside.
  • Combine flour, baking powder and baking soda in bowl; set aside.
  • Combine sugar and 1/2 cup butter in another bowl. Beat at medium speed until well mixed. Add 1/2 cup cream of coconut; continue beating, scraping bowl often, until smooth. Add 1 egg at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beating at low speed until well mixed. Stir in coconut.
  • Divide batter evenly among prepared muffin cups. Bake 22-25 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 10 minutes in pan; transfer cupcakes to cooling rack. Cool completely.
  • Combine drained pineapple, 1/2 cup butter, 1/4 cup cream of coconut, cream cheese and rum extract in bowl. Beat at medium speed until creamy. Add powdered sugar and enough milk for desired piping consistency, beating at low speed until well mixed.
  • Pipe frosting onto cooled cupcakes; garnish with pineapple slices and maraschino cherries.

Nutrition Facts : Calories 570 calories, FatContent 24 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 80 milligrams, SodiumContent 250 milligrams, CarbohydrateContent 86 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 4 grams

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