Boozy Pina Colada Cupcakes
Moist pineapple cupcakes filled with cherries and topped with coconut and pineapple rum frostings—finished with a rum pipette for a fun, boozy twist.
Servings 12
Calories 971kcal
Equipment
Ingredients
For the Cupcakes
- 1 (15.25-oz/432g) box pineapple cake mix
- 1 cup whole milk
- 3 large eggs
- ⅓ cup canola or vegetable oil
- 1 cup maraschino cherries chopped
For the Coconut Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar icing sugar
- 2 tablespoon heavy cream double cream
- 4 tablespoon Malibu Coconut Rum
- 2 cups toasted coconut
For the Pineappl Frosting
- 1 cup unsalted butter softened
- 4 cup powdered sugar
- 3 tablespoon heavy cream double cream
- 4 tablespoon Malibu Pineapple Rum
- Lemon yellow gel food coloring
For decorating
- 12 mini pipettes filled with rum
- 12 maraschino cherries
- 12 pineapple or pina colada candy sticks snapped in half, optional
- 12 cocktail umbrellas
Instructions
Make the Cupcakes
- Preheat the oven to 350°F (180°C / Gas Mark 4). Line cupcake pans with 12 cupcake liners and set them aside.
- Using an electric standing or hand mixer, beat the cake mix, milk, eggs, oil, and chopped cherries until combined and smooth.
- Use an ice cream scoop to divide the batter between the cupcake liners. Fill about ⅔ full.
- Bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before decorating.
Make the Coconut Frosting
- Using an electric stand or handheld mixer, beat the butter, powdered sugar, cream, and coconut rum together until smooth and stiff peaks form.
- Using a medium ice cream scoop, scoop a mound of frosting on top of each cupcake. Use a small angled spatula to create a flat top.
- Pour the toasted coconut into a bowl. Dip each frosted cupcake into the coconut to cover. Set them aside.
Make the Pineapple Frosting
- Using an electric stand or handheld mixer, beat the butter, powdered sugar, cream, and pineapple rum together until smooth and stiff peaks form.
- Scoop half of the pineapple frosting into a small bowl and add a few drops of the yellow gel food coloring. Remember, you can always add more coloring, but can't take it away! Stir in the food coloring until well combined and you reach the desired shade.
- Place a large star tip into a large piping bag. Add the yellow frosting down one side of the piping bag and the remaining frosting down the other side. Gently squeeze to begin piping out the frosting, allowing it to mix together.
Decorating the Cupcakes
- Pipe a swirl of yellow-white pinepple frosting on top of the coconut layer.
- Top each double-frosted cupcake with a maraschino cherry
- Fill 14 mini pipettes with Malibu Coconut or Pineapple Rum, according to the package directions.
- Insert each pipette into the cupcakes next to the cherry.
- Insert a candy stick (if using) on the opposite side of the pipette.
- Finish each cupcake with a cocktail umbrella. Serve, and enjoy!
Notes
Equipment Needed
- Cupcake Pan
- Cupcake Liners
- Medium Ice Cream Scoop
- Wire Cooling Rack
- Small Angled Spatula
- Mini Pipettes
- 1 Large Piping Bag – use disposable or reusable
- 1 Large Star Tip – for example, Wilton 1M
Tips
- Swap Malibu for your preferred coconut or pineapple rum.
- Make mini versions for a party platter.
- For a booze-free version, omit the liquor.
Leftovers
- Store cupcakes in an airtight container in the fridge for up to 3 days.
- Bring to room temperature before serving for the best flavor.
Freezing
- Cupcakes can be frozen (without decorations) for up to 1 month.
- Thaw at room temperature, then frost and decorate fresh.
Nutrition
Calories: 971kcal | Carbohydrates: 120g | Protein: 5g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 335mg | Potassium: 171mg | Fiber: 4g | Sugar: 98g | Vitamin A: 1141IU | Vitamin C: 0.3mg | Calcium: 156mg | Iron: 2mg