Recipe of the Week - Pina Colada Cupcakes with Pineapple Buttercream

Week 33

I had a delicious Pina Colada when I was in New Orleans last week....the inspiration for this week's recipe!

treatNYC via Flickr

Pina Colada Cupcakes

1  moist yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 teaspoon coconut extract
1 can (8 oz) crushed pineapple in juice (pureed in food processor)
3 eggs


Preheat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 15-20 minutes (do not overbake).  Cool completely before frosting.


Pineapple Buttercream

2 cups Crisco
1 tsp. salt
8 cups confectioner's sugar
1 tsp. vanilla
1/2 cup pineapple juice

Mix pineapple juice, salt & vanilla.  Using a heavy-duty mixer, cream the Crisco until smooth.  Add the confectioner's sugar 1/3 cup at a time - alternate with the liquid.  When all ingredients have been added, turn mixer speed to high and beat for 4-5 minutes.