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Piña Colada Ice Cream Cupcakes

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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Coconut ice cream, pineapple ice cream topping and shredded coconut turn cupcakes made with Betty Crocker™ Super Moist™ yellow cake mix into a piña colada-inspired treat!
By Heather Baird
Updated Jul 3, 2013
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  • 1/2 gallon coconut ice cream
  • 1 1/2 cups shredded coconut


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


  • 24 maraschino cherries


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you can’t find coconut ice cream, vanilla ice cream or pineapple sherbet are good substitutes. Gelato can also be used in this recipe.
  • tip 2
    Thread cherries onto cocktail umbrella picks and place one standing upright in each cupcake for a fun presentation.
  • tip 3
    Cocktail umbrella picks can usually be found at the grocery store in the beverage aisle with the drink mixers.


Nutrition Facts are not available for this recipe
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