Pina Colada Cupcakes with Coconut Rum Cream Cheese Frosting

I took this idea from my cupcake book but I changed the ingredients a bit. I think this is my favorite cupcake yet!

Here is what you need for these scrumptious little cuties:

• 1 box of white cake mix
• 1 cup of light coconut milk
• 1/4 cup oil
• 3 egg whites
• 1 can of Dole Tropical Fruit Blend
• 1 tsp of imitation rum extract

First, you will want to drain the fruit well and chop into fairly small pieces.

Next, place all of your ingredients into a large mixing bowl. Blend on low speed for 30 seconds. Scrape the sides of the bowl and blend on medium speed for 2 minutes.

Fill muffins cups lined with paper cupcake liners about 1/2 full.

Place into a 350 degree oven for 15-18 minutes until toothpick inserted comes out clean.

For the frosting you will need:

• 4 cups powdered sugar
• 1 package of cream cheese softened
• 1 tbsp milk (I forgot my milk for the photo!)
• 1 tsp imitation coconut extract
  
• 1tsp imitation rum extract
• toasted coconut for topping

(You can toast your coconut under the broiler. Just watch it closely that it doesn't burn!)

Place the cream cheese, milk, and extracts into the mixer and blend until smooth. Add the powdered sugar a bit at a time and blend until smooth and creamy. Add a little more powdered sugar or milk if needed to reach desired consistency.

Frost cupcakes and sprinkle with toasted coconut. I was able to get 28 cupcakes form this recipe.

Because real cream cheese is used, you will want to store these in the refrigerator.

These are Tropically Delicious!

Print recipe

~Mmm. Toasted Coconut~