Summer is just around the corner, and that means…Pina Coladas! This classic warm weather drink inspired us to create the ultimate Pina Colada Cupcake Recipe! This recipe is full of tropical flavors and are so pretty, guests will think you picked these up from your local bakery! We loved serving up this delicious treat at our recent Tropical Botanical Bridal Shower, and you will too!
- 1 Box Cupcake Mix
- 1 Container Frosting
- 1 Can Crushed Pineapple
- 1 Fresh Pineapple
- 4 Tbsp. Rum
- 1 Can Coconut Milk
Open your canned pineapple and drain the can of any liquid, saving 2 Tbsp. of juice to the side for the frosting. Add the pineapple chunks to a food processor and puree.
Next make up the cupcake mix and additional ingredients per the box instructions to a mixing bowl.
Now that your mix is prepared per the box instructions, fold in the pineapple. Slowly mix in the coconut milk the to pineapple and cupcake mixture and stir until combined.
Lastly, add 2 Tbsp. of rum and mix fully.
Bake the cupcakes per the directions on the back of the mix box. You may need to add a few minutes depending on your oven. The cupcakes will be done once an inserted toothpick comes out clean from the center.
While you are waiting for your cupcakes to cool, prep the frosting. Simply add 2 tbsp rum and the saved pineapple juice to the icing and mix thoroughly. Add the icing into a piping bag.
Once the cupcakes are fully cooled, generously ice them with the rum/pineapple frosting. Cut a pineapple wedge and carefully insert it in the top of the cupcakes as a sweet garnish. Now add a small pink flower and a small piece of a Medium Silk Palm Leaf for a tropical look.
Serve and enjoy this tropical drink inspired dessert at your Tropical Botanical Bridal Shower! Looking for more tropical bridal shower inspiration? Be sure to check out our DIY Floral Hoop Backdrop, our DIY Tropical Balloon Tails, and DIY Floral Pineapple Centerpiece.