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Cupcakes

Piña Colada Cupcakes

Piña Colada Cupcakes

Recipe shared by:Duncan Hines

Feel like your on vacation with these delicious cupcakes.

  • Hands-on Time: 15 Minutes
  • Total Time: 50 Minutes
  • Servings: 18 cupcakes
  • Difficulty: EASY

Ingredients

  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • 1 cup unsweetened coconut milk
  • 2 egg whites (⅓ cup)
  • 2 Tbsp. extra light olive oil
  • 1 cup crushed pineapple, undrained
  • 1 container (12 oz.) frozen whipped topping, thawed
  • ½ cup sweetened coconut flakes or shredded coconut
  • 18 fresh cherries

Baking Instructions

  • Preheat oven to 350°F. Place 18 paper liners in muffin pan(s).
  • Combine cake mix, coconut milk, egg whites, and olive oil in large bowl.
  • Beat with an electric mixer at medium speed for 2 minutes. Stir in pineapple, and pour into prepared pans.
  • Bake 17-20 minutes or until toothpick inserted in center comes out clean.
  • Cool on wire rack 15 minutes. Remove cupcakes from pan and cool completely.
  • Pipe frozen whipped topping on cupcakes and garnish with coconut flakes and cherries.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

You didn’t spend all that time decorating your mini-cupcakes to have them ruined in transport. Use an egg carton to ensure they make it to your destination just as you intended.

Avoid a “Pinterest fail” when making Spring Velvet Swirl Cupcakes by using individual piping bags for each batter.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.

Make chocolate mint leaves as a garnish: Rinse and dry your mint leaves dip the base or half from stem to tip and let dry on wax paper or parchment.

When dusting items with powdered sugar always dust them on a piece of wax paper away from the final display to prevent dusting outside the intended area. The excess powdered sugar is collected by the paper and easily transferred to a storage container.

Make sure to fully cool cupcakes before icing to prevent the icing from melting.

A paint brush can soften the points on your piped designs. Just dip the paint brush in water and shake off the excess.

When piping fine detail use a fine tip in a piping bag to achieve realistic results.

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