Description
Tropical cupcakes infused with pineapple juice, coconut, and dark rum. A fun, boozy dessert that tastes like a summer getaway.
Ingredients
- 1 box white cake mix (plus ingredients called for on the box)
- 1/4 cup dark rum
- 1/4 cup pineapple juice
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp pineapple juice (for frosting)
- 1/2 tsp coconut extract
- 1 tbsp dark rum (optional, for frosting)
- Shredded coconut, for garnish
- Maraschino cherries or pineapple wedges, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare cake mix as directed on the box, replacing part of the liquid with pineapple juice and adding 1/4 cup dark rum.
- Fill liners two-thirds full and bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Beat softened butter until creamy, then gradually add powdered sugar. Mix in pineapple juice, coconut extract, and optional rum until fluffy.
- Frost cooled cupcakes with a piping bag or spatula. Garnish with shredded coconut, cherries, or pineapple wedges before serving.
Notes
For a non-alcoholic version, replace rum with extra pineapple juice or coconut milk. Store cupcakes in an airtight container for up to 3 days or refrigerate for up to 5.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American