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Cupcakes and a Pina colada cocktail on a black surface with text "Pina colada cupcakes"
5 from 1 vote
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Piña Colada Cupcakes

These Piña Colada Cupcakes with coconut whipped topping are going to make you ask for seconds.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Cuisine: American
Keyword: Piña Colada Cupcakes
Servings: 12 cupcakes
Calories: 333kcal
Author: Michaela Kenkel

Ingredients

  • Cake
  • Pineapple Bliss Cake – Adapted from SkinnyTaste.com
  • 1 white cake mix or yellow
  • 1 – 11 ounce can crushed pineapple with juice
  • 1 teaspoon rum extract
  • Frosting
  • 1 – 8 ounce package cream cheese softened
  • 1/2 cup sugar
  • 1 teaspoon coconut extract extract
  • 1/2 teaspoon almond extract
  • 2 cups heavy whipping cream

Instructions

  • Cake
  • Combine all ingredients in a mixing bowl for 2 minutes and pour into cupcakes liners.
  • Bake according to box instructions, or until toothpick inserted in center comes out clean.
  • Let cool.
  • Frosting
  • In your mixer cream together cream cheese, sugar and extracts until smooth.
  • Switch to whisk attachment, and slowly add in whipping cream, beat until stiff peaks form.
  • * I like to put my mixer bowl and beaters in the freezer for a bit before I make this. Seems to peak better if it’s cold, but it’s not necessary. *

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 28g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Cholesterol: 72mg | Sodium: 127mg | Sugar: 24g