Piña Colada Cupcakes
These Piña Colada Cupcakes with coconut whipped topping are going to make you ask for seconds.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Cuisine: American
Keyword: Piña Colada Cupcakes
Servings: 12 cupcakes
Calories: 333kcal
Author: Michaela Kenkel
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- 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
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. *
Serving: 1 | Calories: 333kcal | Carbohydrates: 28g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Cholesterol: 72mg | Sodium: 127mg | Sugar: 24g