Piña Colada Cupcakes

Piña Colada Cupcakes

Piña Colada Cupcakes
  • Prep Time

    20 minutes
  • Serving Size

    24 cupcakes


  • CAKE
  • Golden vanilla or yellow cake mix1 (15.25-ounce) box
  • Diet Cran x Pineapple™1 cup
  • Cream of coconut1 cup
  • Large eggs3
  • Cream cheese3 ounces
  • Cream of coconut1 tablespoon
  • Confectioners’ sugar3 cups
  • Kosher salt1/4 teaspoon
  • Diet Cran x Pineapple™1 to 2 tablespoons
  • Whipping cream1 cup
  • Garnish (if desired):
  • Toasted coconut
  • Pineapple chunks
  • Featured Product

    Diet Cran x Pineapple™


Heat oven to 350° F. Line 24 cupcake baking pans with paper or foil liners; set aside. In a large mixing bowl, place all cake ingredients. Mix at medium speed until well mixed, then turn to high speed and mix for 2 minutes. Pour batter about 2/3 full into cupcake pans; bake until wooden pick inserted in center of cupcake comes out clean (15 to 18 minutes). Remove from oven and cool completely on wire rack. Meanwhile, in medium mixing bowl stir together cream cheese and Cream of Coconut. Add confectioners’ sugar and salt; mix at low speed until mixture starts to come together. Add one tablespoon of juice at a time until mixture is creamy. Gently fold in whipped cream until smooth. Immediately pipe frosting onto tops of cupcakes. Garnish with toasted coconut and pineapple chunks as desired. Store cupcakes in the refrigerator. Makes 18 to 24 cupcakes.