Since I started making tropical drink inspired cakes and cupcakes, my mom has been asking for me to make piña colada cupcakes. So when we went for a visit recently, I brought along these cupcakes.
At first I wasn’t overly thrilled about these cupcakes, since I have no love of coconut and prefer to avoid it. But the coconut flavor was so beautifully subtle in these cupcakes (and in the frosting) that even I enjoyed a few!
That said, these are a real crowd pleaser, especially if you are serving these to guests that aren’t huge on coconut. But if you are a coconut lover, I recommend adding a teaspoon of coconut extract to the cake batter and frosting and/or adding some shredded coconut to the cake batter.
*I used 1 (20 oz) can of crushed pineapple, drained with the juice reserved for the pineapple and juice in the recipe. I had both pineapple and juice leftover, which I froze for a later use
Piña Colada Cupcakes
An Amy’s Cooking Adventures Original Recipe
1 box yellow cake mix
1 (4ish oz) box vanilla instant pudding
¾ cup unsweetened coconut milk
½ cup canola oil
¼ cup rum
¼ cup reserved pineapple juice (see recipe note)
1 tsp vanilla extract
¾ cup crushed pineapple (see recipe note)