These Pina Colada Cupcakes are fun and colorful for picnics! They can be served as cupcakes or layered into individual dishes to make mini trifles. —Jennifer Gilbert, Brighton, Michigan,
Ingredients
- 3 large eggs, lightly beaten, room temperature
- 1/2 cup unsweetened pineapple juice
- 1/2 cup canola oil
- 1 cup canned coconut milk
- 2 teaspoons rum extract
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- FROSTING:
- 1 cup butter, softened
- 3 tablespoons canned coconut milk
- 1 teaspoon rum extract
- 3-1/2 cups confectioners’ sugar
- Optional: Toasted sweetened shredded coconut, maraschino cherries, pineapple wedges
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Directions
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Nutrition Facts
1 cupcake: 330 calories, 15g fat (7g saturated fat), 44mg cholesterol, 189mg sodium, 47g carbohydrate (35g sugars, 0 fiber), 3g protein.
