Lazy Saturday afternoons are 100% made for relaxing, doing chocolate sea-salt body scrubs, and making Boozy Pina Colada Cupcakes! I whipped these babies up for a house warming party tonight, and while I won’t eat them (alcohol ain’t my thing), I feel fancy bringing them!
They’re super simple!
- 18.25 oz box yellow cake mix
- 20 oz can crushed pineapple in juice, not drained
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2-5 cups confectioners sugar
- 1 tbsp dark rum
- 1 cup coconut flakes
- 3 drops yellow food colouring (optional)
Let’s begin! Combine the cake mix and pineapple in a mixing bowl, and portion out into 24 cupcakes. Bake at 350 F for 18-25 minutes. They will be super moist, so be careful when you’re doing a toothpick test, or bits of pineapple may come out in. If they do, put them back and they’ll stick there fine 😛
For the frosting, cream the cream cheese and butter with a stand mixer or hand mixer, then whip in the rum. Add the confectioners sugar in cups until you get the desired taste and consistency. Once well combined, beat it on high until it’s light and fluffy.
You can pipe it on, or you can just spoon it on, whatever floats your boat! I piped it on for a fancier look. Now add the coconut! I mixed mine in a baggie with the food colouring for a bit of depth to the presentation, but you don’t need to. Sprinkle it on the cupcakes! Refrigerate them until it’s time to serve, and you’re golden! You don’t have to put the rum in if you’re serving to kids or people who don’t do alcohol, but it adds a fun spin!