Tropical Pina Colada Bliss Cupcakes
These Tropical Pina Colada Bliss Cupcakes capture the essence of your favorite beach cocktail in a delightful dessert form. Moist, flavorful vanilla cupcakes infused with the tropical flavors of crushed pineapple, coconut, and a hint of rum extract create a mini vacation in every bite. Topped with a light coconut frosting and a sprinkle of shredded coconut, these cupcakes are perfect for summer parties, festive celebrations, or simply when you crave a little taste of paradise. Indulge in a delightful escape with these cupcakes that embody the spirit of tropical islands!
24
Servings
N/A
Calories
9
Ingredients
Ingredients
Super Moist Cake Mix
1 (18 1/4 ounce) box (Choose your favorite brand.)
Vegetable Oil
1/3 cup (Measure out the oil.)
Water
1/4 cup (Use room temperature water.)
Rum Extract
2 teaspoons (Divide into two portions: 1 teaspoon for batter, 1 teaspoon for frosting.)
Crushed Pineapple in Juice
1 (8 ounce) can, undrained (Open the can and measure without draining.)
Eggs
3 (Bring to room temperature.)
Coconut Extract
1 teaspoon (Add to frosting mixture.)
Whipped Vanilla Frosting
1 (12 ounce) container (Choose store-bought or homemade.)
Shredded Coconut
3/4 cup (Use sweetened or unsweetened according to preference.)
Instructions
1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line 24 regular-sized muffin cups with paper baking cups.
2
In a large mixing bowl, combine the cake mix, vegetable oil, water, rum extract (1 teaspoon), crushed pineapple (undrained), and eggs. Using an electric mixer, beat on low speed for about 30 seconds to combine ingredients. Then, increase the speed to medium and beat for an additional 2 minutes, scraping sides of the bowl occasionally.
3
Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.
4
Bake in the preheated oven for 18 to 24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
5
Once baked, allow the cupcakes to cool in the pan for about 10 minutes. Then, carefully remove them from the pan and place them on a wire rack to cool completely, approximately 30 minutes.
6
While the cupcakes are cooling, prepare the frosting. In a mixing bowl, stir the coconut extract and 1 teaspoon of rum extract into the whipped vanilla frosting until well combined.
7
Once the cupcakes are cooled, generously spread or pipe the coconut-infused frosting on top of each cupcake.
8
To finish, dip the frosted tops of the cupcakes into shredded coconut, ensuring they are evenly coated.
9
Store the finished cupcakes loosely covered at room temperature until you are ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Tropical Pina Colada Bliss Cupcakes?
They are moist vanilla cupcakes infused with crushed pineapple, coconut, and rum extract, topped with coconut frosting.
What is the yield of this cupcake recipe?
This recipe makes 24 regular-sized cupcakes.
What oven temperature is required for baking?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How much cake mix is needed?
The recipe requires one 18.25-ounce box of Super Moist Cake Mix.
Should I drain the crushed pineapple?
No, the crushed pineapple should be used undrained with its juice.
How much vegetable oil is used in the batter?
The batter requires 1/3 cup of vegetable oil.
How much rum extract is needed in total?
A total of 2 teaspoons of rum extract is used, divided between the batter and the frosting.
How many eggs are required for the cupcakes?
The recipe calls for 3 eggs, preferably at room temperature.
How long should I beat the batter on medium speed?
After combining, beat the batter on medium speed for 2 minutes.
How full should I fill the cupcake liners?
Fill each muffin cup about two-thirds full with the batter.
What is the baking time for these cupcakes?
Bake the cupcakes for 18 to 24 minutes.
How do I test if the cupcakes are done?
Insert a toothpick into the center; if it comes out clean, the cupcakes are done.
How long should cupcakes cool in the pan?
Allow the cupcakes to cool in the pan for about 10 minutes.
How long should cupcakes cool on a wire rack?
They should cool completely on a wire rack for approximately 30 minutes.
What type of frosting is used as the base?
The recipe uses one 12-ounce container of whipped vanilla frosting.
What extracts are added to the frosting?
The frosting is flavored with 1 teaspoon of coconut extract and 1 teaspoon of rum extract.
How do I apply the shredded coconut topping?
Dip the frosted tops of the cupcakes directly into the shredded coconut to coat them evenly.
Can I use unsweetened shredded coconut?
Yes, you can use either sweetened or unsweetened shredded coconut based on your preference.
How much shredded coconut is needed for the topping?
The recipe calls for 3/4 cup of shredded coconut.
How should these cupcakes be stored?
Store the finished cupcakes loosely covered at room temperature.
What occasions are these cupcakes best for?
They are perfect for summer parties, festive celebrations, or as a tropical-themed dessert.
What size of pineapple can is needed?
You will need one 8-ounce can of crushed pineapple in juice.
Can I use homemade frosting?
Yes, you can use either store-bought or your favorite homemade whipped vanilla frosting.
What is the primary flavor profile?
The flavor profile is Pina Colada, featuring pineapple, coconut, and a hint of rum.
Is water used in the cupcake batter?
Yes, the recipe requires 1/4 cup of room temperature water.
What speed should I use for the initial mixing?
Use an electric mixer on low speed for about 30 seconds to combine the ingredients.
Does the recipe use coconut extract in the batter?
No, the coconut extract is specifically added to the frosting mixture.
What is the total number of ingredients needed?
The recipe uses 9 ingredients in total.
Are these cupcakes served warm?
No, they should be completely cooled before frosting and serving.
What is the category of this recipe?
This recipe is categorized as a Dessert.