Go Back
–+ servings

Triple Rum Piña Colada Cupcakes

admin
Lightly spiced rum cupcakes soaked in pineapple rum syrup and topped with Piña colada buttercream.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Servings 16 cupcakes

Equipment

  • Stand mixer or handheld mixer

Ingredients
  

Easy Rum Cupcakes

  • ½ cup Butter
  • 2 large Eggs
  • 1 cup Sugar
  • 1½ cup All Purpose Flour
  • 1½ tsp Baking Powder
  • ¼ tsp Cinnamon
  • ⅛ tsp Nutmeg
  • ¼ tsp Salt
  • ½ cup Milk
  • ½ tsp Vanilla extract
  • 1 tsp Spiced Rum

Pineapple Rum Syrup

  • ½ cup Pineapple rum syrup (See recipe below)

Piña Colada Buttercream

  • 1 cup Butter (2 sticks)
  • 1 lb Confectioner's sugar (5 cups)
  • 1 Tbsp Coconut Milk
  • 1 Tbsp Pineapple Rum Syrup (see recipe below)
  • 1 Tbsp Coconut Rum (Malibu Rum)
  • ½ tsp Piña colada extract (Ck, LoreAnn)

Garnish

  • ½ cup Shredded coconut or coconut flakes
  • Pineapple wedges
  • Maraschino cherries

Instructions
 

For the Cupcakes:

  • Preheat oven to 350 degrees and line a cupcake pan with paper liners.
  • In a bowl, sift together the flour, baking powder and salt, nutmeg, cinnamon. Set aside
  • In a mixing bowl, cream the butter and sugar until light and fluffy.
  • Add eggs one at a time mixing well after each addition.
  • Add the rum and extract and mix well.
  • Add ⅓ of the flour mixture into the batter.
  • Once incorporated, add ½ of the milk.
  • Continue incorporating ⅓ of the flour, the remaining milk, finally the last ⅓ of the flour, scraping between additions and making sure to beat until smooth.
  • Fill the paper liners to ⅔ using a 2 inch scoop and bake in the oven for 20 minutes, until a toothpick inserted into a cupcake comes out clean.
  • Remove the cupcakes from the oven and let rest 2 minutes, then transfer to a cooling rack to cool completely.

For the Piña Colada Buttercream:

  • In a mixing bowl, using a mixer, beat butter until light and smooth
  • Slowly add half of the powdered sugar until incorporated
  • Mix in rum, extract, coconut milk, and rum syrup
  • Add remaining powdered sugar. Increase spead to medium and whip 1 minute until light and fluffy

For the Assembly:

  • Using a toothpick make multiple holes in the cooled cupcakes
  • Brush on pineapple rum syrup dabbing to make sure it soaks in
  • Pipe the frosting on the cupcakes
  • Add shredded coconut or coconut flakes to food processor or blender and pulse until fine. Then sprinkle coconut dust on cupcakes
  • Garnish with a pineapple wedge and maraschino cherry

Notes

Pineapple Rum Syrup

Quick pineapple syrup flavored with rum perfect for desserts or cocktails
Print Recipe
Cook Time 15 minutes
Total Time 15 minutes
Course Dessert

Ingredients
  

  • 1 can Pineapple in 100% juice (sliced, chunks, crushed)
  • 2 tbsp Overproof Rum ( or any available rum)

Instructions
 

  • Strain the canned pineapple to use the juice (about 1/2 cup)
  • In a small pan, boil juice on medium heat until reduced by half
  • Transfer to a heat proof bowl and add rum
  • Let it cool to room temperature
Keyword pineapple, rum
Tried this recipe?Let us know how it was!
Tried this recipe?Let us know how it was!