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Pina Colada Cupcakes

Pina Colada Cupcakes made easy and delicious with a pineapple cake and coconut whipped cream topped with fresh pineapple and a Maraschino Cherry

With all the snow being dumped on us this past week I thought it would be fun  to bring a little piece of the tropics to me with a fun Pina Colada Cupcake inspired by the tropical favourite cocktail!  This was a fun cupcake to put together and I  managed to incorporate everything from a real Pina Colada from the rum right down to garnish.  I did use rum extract, it’s a great way to get the flavour without using any actual alcohol.  

The best part of this cupcake though is how easy it is to put together thanks to  Gay Lea’s Real Coconut Whipped Cream.  It’s made with real coconut cream which of course means its non-dairy, lactose- and gluten-free and best of all has an amazing taste with all the coconut flavour of homemade whipped cream, which is one of my favourite treats!  The Gay Lea Real coconut Whipped Cream is super convenient and is really great for those who are perhaps not the best with piping icing.   Anyone can create the perfect looking cupcake with it!

Pina Colada Cupcakes

 

Pina Colada Cupcakes

Ingredients:

1 Box Yellow Cake Mix
20 oz can crushed pineapple, 1/4 Cup juice reserved
2 tbsp rum extract
3 Large Eggs
1/3 cup vegetable oil
Gay Lea Real Coconut Whipped Cream
Fresh Pineapple Cut to Garnish
Maraschino Cherries with Stem to Garnish

Directions:

 Pre-heat oven to 375°F  and line a muffin tin with baking cups.

In large bowl, beat cake mix, pineapple and reserved juice, rum extract, eggs and oil with an electric mixer on low speed for about 30 seconds to combine, then on medium speed for 2 minutes, scraping the bowl as needed.

Divide batter evenly among muffin cups until each cup is 3/4 full.

Bake for 20-25 minutes or until toothpick comes out clean.

Cool in pans for 10 minutes then remove to a cooling rack; cool completely, about 30 minutes.

Top each cupcake with the coconut whipped cream, slice of pineapple and cherries.

 

Pina Colada Cupcakes

Pina Colada Cupcakes

Pina Colada Cupcakes

Ingredients

  • 1 Box Yellow Cake Mix
  • 20 oz can crushed pineapple, 1/4 Cup juice reserved
  • 2 tbsp rum extract
  • 3 Large Eggs
  • 1/3 cup vegetable oil
  • Gay Lea Real Coconut Whipped Cream
  • Fresh Pineapple Cut to Garnish
  • Maraschino Cherries with Stem to Garnish

Instructions

  1. Pre-heat oven to 375°F and line a muffin tin with baking cups.
  2. In large bowl, beat cake mix, pineapple and reserved juice, rum extract, eggs and oil with an electric mixer on low speed for about 30 seconds to combine, then on medium speed for 2 minutes, scraping the bowl as needed.
  3. Divide batter evenly among muffin cups until each cup is 3/4 full.
  4. Bake for 20-25 minutes or until toothpick comes out clean.
  5. Cool in pans for 10 minutes then remove to a cooling rack; cool completely, about 30 minutes.
  6. Top each cupcake with the coconut whipped cream, slice of pineapple and cherries.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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Don’t forget to check out the Gay Lea website for more great recipes and information on the products!

 

Disclosure: I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

 

Susan T.

Thursday 24th of September 2015

There is pre-made coconut whipped cream? How did I not know this? I am super excited to hunt it down and try it!

Debbie Bashford

Tuesday 18th of August 2015

I am going to make these!

Dandi D

Tuesday 18th of August 2015

An interesting flavor for cupcakes, but I bet they're yummy!

Victoria Ess

Wednesday 8th of July 2015

I love the flavour of pina coladas and anything baked with coconut! Yum!

nicole dziedzic

Friday 3rd of April 2015

I love the coconut whipped cream, never seen this before, would be great in a coffee drink, but these cupcakes looks so yummy, love the cherry and pineapple on top.

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