Piña Colada Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy, moist cupcakes flavored like a piña colada with pineapple, coconut, and rum extract. Topped with coconut and cherry, tropical and sweet. Perfect for summer celebrations and luau-themed parties.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 15.25 oz box yellow cake mix
- 3 large eggs
- 1 cup pineapple juice
- 1/3 cup vegetable oil
- 1/2 cup canned crushed pineapple (drained well)
- 1 tsp vanilla extract
- 2 tsp coconut extract (divided)
- 1 1/2 tsp rum extract (divided)
- 32 oz store-bought vanilla frosting (I use 2 (16 oz each) containers)
- toasted coconut (for garnish)
- maraschino cherries (patted dry) (for garnish)
- fresh pineapple wedges (for garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 172mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 67mg
- Calcium
- 11mg
- Iron
- 0.56mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 172MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.