Mini Pina Colada Cupcakes

By srumbel

Mini Pina Colada Cupcakes, cute and tiny, pineapple cake topped with coconut rum spiked buttercream! Toasted coconut for garnish and crunch, Heaven!
Author: Dana at ThisSillyGirlslife.com

Ingredients

• 1 box white cake mix
• 8 oz crushed pineapple, canned with juice
• 3 egg whites
• 1/4 Cup vegetable oil
• 1/2 Cup water
• 3 1/4 Cup powdered sugar
• 1 Cup unsalted butter, softened
• 1/2 tsp vanilla extract
• 3 Tbls coconut rum (or coconut milk)
• 1/2 Cup toasted coconut for garnish, optional

Details

Preparation time 20mins
Cooking time 32mins

Preparation

Step 1

Preheat oven to 350 degrees. Mix the first five ingredient in a bowl on low speed for 30 seconds until everything is mixed with a hand mixer. Mix on medium speed for 2 minutes.
Line cupcake tin with liners and fill ⅔ of the way. Bake for 10-12 minutes until a toothpick inserted into the middle comes out clean. Place on wired rack for 5 minutes to cool, take out cupcakes on to wired rack and let cool completely.
Cream together the powdered sugar and butter in a large bowl with hand mixer, scrapping the sides. Add the remaining ingredients and whip on high speed for 2 minutes, until fluffy. Top cupcakes with frosting.
Garnish with toasted coconut if desired, serve and enjoy!