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Patriotic Piña Colada Cupcakes


  • Yield: 22-24 cupcakes 1x

Ingredients

  • 1 Box Vanilla cake mix
  • 4 Large egg whites
  • 1/3 C Oil
  • 1/2 C Buttermilk
  • 3/4 C Sour Cream
  • 2 tbsp Orange juice
  • 2 tbsp Rum
  • 1 tsp Coconut extract
  • 1 C (6.5 oz) Pineapple, diced

Instructions

  1. Preheat over to 350°.
  2. Combine cake mix with eggs, oil, buttermilk and sour cream. Beat with a mixer on medium speed until combined.
  3. Next add orange juice, rum, coconut extract and diced pineapple. Beat into cake on a low speed until combined.
  4. Fill cupcake liners 2/3 full and bake for 12-15 minutes. Check after 12 minutes, and bake another 2-3 minutes until tops are golden or until you can insert a toothpick and it comes out clean. Baking times will vary by oven.
  5. Allow cupcakes to cool in the pan for 5 minutes and then transfer them to a wire rack to cool.