Pineapple Coconut Cupcakes Recipe with Dark Buttercream Rum Frosting

July 10, 2012 4:36 PM EDT | By Anthony Smith
Pineapple Cupcake
Pineapple-Coconut Cupcakes (Photo: Creative Commons)

So it's nearing the end of National Piña Colada Day, and you just can't get enough of those island flavors. Satisfy your exotic sweet tooth with these pineapple-coconut cupcakes with dark buttercream rum frosting. They take a little work, but nothing beats them.

1. Prepare your pineapple filling.

In a saucepan, combine 1/4 cup of sugar, 2 cans crushed pineapple, and 2 tablespoons of cornstarch.

Next, add 2 tablespoons of softened butter and one-half teaspoon of vanilla extract. Chill overnight.

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2. Get ready to bake!

Preheat the oven to 325 F. Place 24 baking cups in muffin pans and coat them with cooking spray.

Beat three eggs at medium speed for just under two minutes. Add 1 eight-ounce container of sour cream, 1/3 cup buttermilk, 1/3 cup cream of coconut, and one-half pod of fresh vanilla beans.

Add a package of white or yellow cake mix. 

3. Bake them!

Bake them for twenty-five minutes, then let them cool for an hour.

4. Fill them!

Scoop out the centers of the cupcakes, and place a big ole's spooning of the pineapple filling into the crevasse. You can go ahead and snack on the cupcake holes.

5. Top them!

With an electric mixer at low speed, combine 1/2 cup softened butter, one cup powdered sugar, 3 tablespoons of dark rum, 3 tablespoons of whole milk, and 1 teaspoon vanilla extract.

As you're combining, gradually add more powdered sugar until you've added sixteen ounces altogether.

Top the cupcakes and serve.

© 2012 Food & Recipe All rights reserved. Do not reproduce without permission.

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