Pineapple and Rum Cupcake Recipe with Boozy Buttercream

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5 from 3 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Jenny DeRemer

Cost: $0.88 per cupcake

Ingredients

1 (15 ounce) box yellow cake mix
1 cup crushed pineapple with juice
⅓ cup vegetable oil
3 large eggs
½ cup shredded sweetened coconut lightly toasted and cooled
¼ + 3 tablespoons cup rum
1 ¼ cups unsalted butter 1/4 cup melted and the remaining 1 cup (2 sticks) softened to room temperature
4 cups Confectioners' sugar
¼ cup pineapple juice
1 teaspoon vanilla extract

optional for decorating

crushed macerated pineapple
macerated pineapple wedges
toasted coconut chips
toasted macadamia nuts chopped

Instructions

for the pineapple vanilla cupcakes

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. NOTE: if you want a stronger coconut flavor, add 2 to 3 drops of coconut extract now.
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. Use the same test toothpick to prick the tops with a dozen or so tiny holes each forcing the toothpick just about halfway.

for the rum butter baste

In a shallow microwave-safe bowl, melt 1/4 cup of the unsalted butter. Add 1/4 cup of rum to the melted butter and stir it well. Use a pastry brush to brush the tops of each cupcake so the rum and butter mixture penetrates the tiny holes. Allow the vanilla rum cupcakes to cool completely while you assemble the boozy buttercream. If you've got leftover rum butter baste after hitting all of the cupcakes, continue to baste lightly as they cool.

for the boozy buttercream

In the clean and dry bowl of your stand mixer add the remaining unsalted butter. Add three cups Confectioners' sugar, pineapple juice, vanilla extract and cream together. Once the buttercream is looking light and fluffy, add the remaining 3 tablespoons rum and the remaining cup of powdered sugar. The frosting is ready to use once the mixture forms soft peaks.
Use an offset spatula to mound the buttercream atop each cake OR...load the buttercream directly into a piping bag fitted with at least a 1/2-inch star tip and swirl the buttercream on as you mound it.

decorating

To macerate crushed or wedged pineapple, place the fruit into a wide shallow bowl. Pour in enough rum to barely cover the fruit. Place plastic film over the top of the bowl and let stand at room temperature for at least 3 hours tossing it periodically. Drain slightly before inserting a wedge into the buttercream or piling crushed pineapple atop the buttercream.
You may also opt for a tropical treat in adding toasted coconut or chopped toasted macadamia nuts to the tops of the cupcakes.

Notes

This recipe makes 24 medium-sized cupcakes or 16 to 18 large cupcakes. Fill each cupcake liner half full to yield 24 cupcakes or slightly more than 3/4 full for 16 to 18 larger cupcakes.

Refrigerate any uneaten cupcakes for up to 3 days.

Nutrition