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Piña Colada Ice Cream Cupcakes

Blogger Heather Baird of Sprinkle Bakes shares a cool coconut twist on Betty’s classic piña colada cupcakes.

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  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 24

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1/3
cup vegetable oil
1/4
cup water
1
cup canned crushed pineapple, undrained
2
teaspoons coconut extract
1
teaspoon rum extract
3
eggs

Topping

1/2
gallon coconut ice cream
1 1/2
cups shredded coconut

Sauce

1
jar (12 oz) pineapple ice cream topping
1
teaspoon rum extract

Garnish

24
maraschino cherries

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LOCATION

Directions

  • 1 Heat oven to 375°F. Place paper baking cups in each of 24 regular-size muffin cups.
  • 2 In large bowl, beat Cupcake ingredients with electric mixer on medium speed until combined. Scrape down side of bowl; beat 1 to 2 minutes longer. Divide batter evenly among muffin cups, filling each cup about 3/4 full.
  • 3 Bake 15 to 20 minutes or until cupcakes spring back when touched lightly in center. Cool in pan 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 40 minutes.
  • 4 To serve, peel away sides of paper baking cups from completely cooled cupcakes. Using serrated knife, cut small divot of cake out of top of each cupcake. Place 1 scoop of ice cream (about 1/4 to 1/3 cup) on top of each cupcake so that scoop is resting inside divot. Top each scoop of ice cream with 1 tablespoon coconut.
  • 5 In medium bowl, stir together Sauce ingredients until well combined. Spoon over cupcakes. Garnish each cupcake with cherry. Serve immediately.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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