Pineapple and Rum Cupcake Recipe with Boozy Buttercream

This yummy rum cupcake recipe falls somewhere along the line of Disney Dole Whip meets cute cupcake meets Pina Colada!

Any flavor of rum works in this great recipe. I suggest using something flavorful such as an actual pineapple-flavored rum or a dark spiced rum.

Coconut rum could be used if you hadn’t anything else in the liquor cabinet, however it would not be my first recommendation.


Yellow cake mix Pineapple Vegetable oil Eggs Coconut Rum Butter

Preheat oven to 350°F and place a wire rack on your counter. Assemble 24 cupcake liners into a cupcake tin(s).

In the bowl of a stand mixer on medium speed combine a box of yellow cake mix with three eggs, vegetable oil, and 1 cup crushed pineapple with juice.

Scrape down the sides of the bowl before folding in the toasted shredded coconut. Stir well to combine.

Use a small scoop to evenly distribute the cupcake batter among the cupcake liners.

Bake for 20 to 22 minutes (22 to 24 for larger cupcakes) or until a toothpick inserted into the centers comes out clean.

Allow the cupcakes to cool in the pan for 3 to 5 minutes before removing to the wire cooling rack.


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