So moist. So delicious. And so much more.™

The Baker's Club

Learn More >>

Join Now

Welcome back, !

Log Out Settings
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


So moist. So delicious. And so much more.™

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cupcakes Another Cupcakes Recipe »

Cupcakes

Pina Colada Cupcakes

Dawn Naughton Recipe shared by:
| Follow this Baker

A decadent concoction that will make you feel you're in a tropical paradise

  • Hands-On Time:
  • Total Time:
  • Servings: Makes 24 cupcakes
  • Rating:

Ingredients

  • 1 Duncan Hines white cake mix
  • 3 eggs
  • 1-1/3 cups pinapple juice
  • 2 Tbsp vegetable oil
  • 1-1/4 tsp coconut extract, divided
  • 1-1/4 tsp rum extract, divided
  • 2 cups sweetened shredded coconut, divided
  • 1 8 oz pkg cream cheese (room temperature)
  • 2 cups heavy (whipping) cream
  • 1 cup powdered sugar, divided
  • Dried pineapple chunks for decoration

Baking Instructions

  1. Preheat oven to 350 degrees
  2. Mix together cake mix, pinapple juice, oil, eggs, and 1tsp each of the coconut and rum extracts, then beat on medium speed 2 minutes.
  3. Fold in 1/2 cup shredded coconut.
  4. Fill paper lined cupcake pans with batter, about 2/3 full.
  5. Bake for 24 minutes, rotating pans halfway through.
  6. Allow to cool.
  7. Spread remaining coconut on foil-lined baking sheet and bake for approx 10 minutes, stirring and re-spreading halfway through.
  8. To prepare icing, beat cream cheese and 1/2 cup powdered sugar until light and fluffy, about 5 minutes.
  9. In separate bowl, beat the whipping cream and remaining 1/2 cup powdered sugar until stiff peaks form.
  10. Fold in remaining 1/4 tsp each of the coconut and rum extract.
  11. Fold the cream cheese mixture into the whipped cream.
  12. Refrigerate until cupcakes have cooled.
  13. Pipe (or spread) the icing onto cooled cupcakes.
  14. Sprinkle with toasted coconut.
  15. Top each with a piece of dried pineapple.
  16. Refrigerate until ready to serve.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

Baking with Soy Milk

Baking with Soy Milk

Whether you are lactose intolerant, a vegan or just don't like milk (me); you can use soy milk for most mixes that call for milk. I have been successful with muffin mixes (Duncan Hines) and pancake mixes using soy milk. Just use the same amount of soy milk as what the recipe calls for in milk. Great taste!


Cake Pops

Cake Pops

Always place your cake pops in the freezer for at least 15 minutes after shaping them and before decorating them.





Keep Exploring

Back to Top