I got my toes in the water… ass in the sand… a pina colada cupcake in my hand… LOL. These cupcakes make a great summertime treat and they are super simple to make. You can make them from scratch or easily with a box mix. They’re pineapple cupcakes with coconut rum infused frosting decorated with coconut flakes and tropical drink accessories. I was thinking they might taste even yummier if you popped them in the freezer overnight and then served them half-defrosted. Somebody please give it a try and let me know how that turns out!!

Recipe

Yeild: 24 cupcakes

 

Cake-

1/2 c. butter

1 1/4 c. sugar

2 eggs

2 c. flour

2 t. baking powder

1/2 t. salt

1 8oz can crushed pineapple

3/4 c. milk

 

Frosting-

2 cups cake icing

2 T. coconut rum

1/2 c. confectioner’s sugar

 

Cream butter and sugar. Mix in eggs. In a seperate bowl combine flour, baking powder, and salt. Gradually add the dry ingedients to the wet alternating with the milk. Lastly, stir in the crushed pineapple. Pour into a paper lined cupcake pan so each cup is about 3/4 of the way full. Bake at 350 for 20 minutes.

 

If you wish to use a box mix just prepare a plain vanilla box cake mix to package directions and add 1 8oz can of crushed pineapple.

 

For the frosting, mix together the coconut rum and the confectioner’s sugar. Add this mixture to the prepared cake icing. Frost cooled cupcakes and decorate with coconut flakes.