Piña Colada Cupcakes

4.7
(3) 3 Reviews
Prep Time
10
min.
Total Time
1
hr.
15
min.
Servings

24 servings

Do you like piña coladas and tasty cupcakes? What about pineapples and coconut? Well, these cupcakes were made with you in mind.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
  • Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Add COOL WHIP to frosting in medium bowl; stir just until blended. Spread onto cupcakes. Garnish with coconut.

How to Store

Keep refrigerated.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 9g
Saturated fat 5g
Cholesterol 25mg
Sodium 190mg
Carbohydrate 44g
Dietary fiber 1g
Sugars 37g
Protein 2g
   
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • AliBarri |

    I made these for the Jewish New Year and they were a HUGE hit! These are the best cupcakes I have ever made.

  • Briteizs |

    This was the hit of Thanksgiving desserts. I'm planning to make them for Christmas too… easy and I love it… took a little longer to bake. batter very soft… add extra 10 minutes.. perfect!!

  • jz77 |

    These were dense and delicious, but everybody thought they were pineapple-the coconut flavor didn't come through at all. I'd like to try them again w/another coconut ingredient but don't know what would be best. As pineapple cupcakes they were lovely, and the frosting is delicious and very easy to work with. The only negative is that b/c of the frosting they must be kept refrigerated.

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