Pina Colada Creme-Filled Cupcakes: Tropical Party Dessert
Hakuna Matata blared from my kitchen speaker as I whipped up these absurdly tropical cupcakes for our church bake sale. My grandson peered over the counter, giggling at my flour-dusted dance moves. “Are you having fun over there, Grandma?” he asked. Reader, I was—because baking should be joyful, messy, and a little wild.
These Pina Colada Creme-Filled Cupcakes are proof: A box mix, a splash of pineapple juice, and a lot of coconut sprinkles turned into a dessert that’s equal parts silly and sublime.
Why You’ll Love These
- 3-step magic: Box mix hack + easy filling + no-fuss icing.
- Bake sale star: Transport them easily (no smudged frosting!).
- Customizable: Swap shortening for butter, add rum extract—you do you!
Ingredients
(Makes 24 cupcakes)
Cupcakes
- 1 box yellow cake mix (+ ingredients listed on box)
- 1 dram bottle (¼ tsp) Pina Colada flavoring oil
- Substitute water with pineapple juice (use the amount listed for water on the box)
Creme Filling
- 1 cup milk
- 4 tbsp flour
- 1 cup granulated sugar
- 1 cup vegetable shortening
Icing
- 3 cups powdered sugar
- ½ cup softened butter
- 2–3 tbsp milk
- ½ tsp Pina Colada flavoring oil
- Yellow food coloring (optional)
- Shredded coconut (for topping)
Instructions
1. Bake the Cupcakes
- Preheat oven per cake mix instructions.
- Prepare batter as directed, but replace water with pineapple juice and add Pina Colada flavoring oil.
- Bake until golden. Let cool completely.
Pro Tip: Use pineapple juice from a can—it’s sweeter and bolder!
2. Make the Creme Filling
- Cook the base: Whisk milk + flour in a saucepan over medium heat. Stir constantly until it thickens into a paste (~5 mins). Let cool.
- Whip it good: In a mixing bowl, combine cooled paste, sugar, and shortening. Beat with a hand mixer for 3–4 mins until fluffy (think: clouds with a sweet tooth).
3. Assemble & Frost
- Fill: Use a piping tip or spoon to hollow out cupcake centers. Stuff with creme filling.
- Ice: Mix powdered sugar, butter, milk, and Pina Colada flavoring until smooth. Tint with yellow food coloring if desired. Frost cupcakes.
- Top: Sprinkle with shredded coconut (the messier, the better!).
Pro Tips for Success
- Shortening hack: For richer flavor, use half butter + half shortening in the filling.
- No piping bag? Cut a small hole in a Ziploc bag corner.
- Make ahead: Frosting and filling can chill overnight.
FAQ
Q: Can I use fresh pineapple juice?
A: Yes, but strain it first to avoid pulp in the batter!
Q: Why does the filling use shortening?
A: Shortening keeps the filling stable at room temperature—perfect for bake sales!
Q: Can I make these gluten-free?
A: Swap the cake mix for a GF version and use a 1:1 GF flour in the filling.
Serving Suggestions
- Bake sale flair: Tie mini umbrellas to cupcake liners.
- Party upgrade: Add a pineapple chunk on top.
- Pair with: Iced tea or a tiny mocktail (pineapple juice + coconut water!).
