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Pina colada cupcakes - #SundaySupper

Pina Colada Cupcakes and Coconut Buttercream Frosting #SundaySupper

Grab a cake mix, coconut, and pineapple and make these delicious pina colada cupcakes!
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 20 cupcakes
Author Erin Brighton

Ingredients

For the cupcakes

  • 1 Betty Crocker gluten-free yellow cake mix
  • 1/4 c crushed pineapple
  • 1/4 c pineapple juice
  • 1/2 c coconut milk
  • 1/2 c butter , softened
  • 3 eggs
  • 1 t vanilla
  • 1/2 c shredded coconut

For the frosting

  • 4 c powdered sugar
  • 1/2 c butter , softened
  • 4 T coconut milk
  • 2 T pineapple juice
  • 1 c shredded coconut plus a little extra
  • 1/4 c crushed pineapple + more for garnish

Instructions

  1. For the cake ... combine ingredients in a large mixing bowl. Stir to combine and then beat for 2 minutes on medium. Pour into 18 - 24 greased or lined muffin tins. Cook for 20 to 25 minutes at 350 degrees.
  2. For the frosting ... Combine ingredients (except coconut) in a stand mixer. Mix. Add more confectioners sugar if the frosting isn't thick enough. Stir in coconut. Spoon or pipe frosting onto cupcakes. Top with additional crushed pineapple.