WE RECOMMEND:

4th of July | Showers & Parties | S'mores Desserts | Birthdays

Piña Colada Cupcakes

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

Save and Share

false

( 98 Ratings)

98 Ratings

5 Stars 70%

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 52 )

208a504b-cb68-4b35-829f-3a4f3c48fa9a

Prep Time 20 min
Total Time 1 hr 50 min
Servings 24

Ingredients

1: box Betty Crocker® SuperMoist® 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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 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.
2 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.
3 Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

EXPERT TIPS

Expert Tips

For very white-on-white cupcakes, use Betty Crocker® Whipped whipped cream frosting instead of the vanilla frosting.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 190
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 3g, 3% Trans Fat 1g 1% ),
Cholesterol: 25mg; 25%;
Sodium: 160mg; 160%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 0g 0% Sugars 19g 19% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 52 Reviews View All

Posted 3/26/2013 1:05:14 PM REPORT ABUSE kjobe said:

Rating:

BEST cupcakes EVER!! Made these twice last year and am already getting requests to make them again for this summer. Perfect treat to bring to a summer picnic. People will definitely be talking

This reply was: Helpful Inspiring

Posted 1/12/2013 7:46:09 PM REPORT ABUSE joycero said:

Rating:

These were AMAZING my family loved them!!! I did omit the rum extracy fromt he frosting and toasted the coccnut. The toasted cocnut made it!!!

This reply was: Helpful Inspiring

Posted 10/29/2012 9:47:28 AM REPORT ABUSE lizsulak said:

Rating:

I took these to a family reunion, yesterday and they were the hit of the party and super easy to make. I made the cupcakes the night before and frosted them there to make for easier transportation.

This reply was: Helpful Inspiring