1 box white cake mix (I used Duncan Hines)
15.25 oz can crushed pineapple
1/4-1/2 cup pineapple juice
3 eggs
1 stick butter, melted
2 sticks butter, softened1/2 cup Cream of Coconut
1 teaspoon vanilla
5 cups powdered sugar
4 TBS heavy cream
Coconut, for garnish (I used frozen, but you could use sweetened shredded)
- Preheat oven to 350. Line 24 muffin tins with cupcake liners.
- Strain canned pineapple over a large measuring glass, pressing gently to extract all the juice. Add enough extra pineapple juice to make 1 cup.
- In the bowl of a mixer, combine cake mix, eggs, butter, and pineapple juice. Beat on low for about a minute, then scrape the bowl and increase the speed to high. Beat for another minute. Gently fold in strained pineapple. Spoon into cupcake liners, filling about 2/3 full.
- Bake for 15-20 minutes or until tops spring back when lightly touched. Remove to a cooling rack and cool completely before frosting.
- In the bowl of a mixer, beat butter, cream of coconut and vanilla on medium-low speed until smooth. Add powdered sugar and beat on medium until combined. Add cream and beat on high for about a minute or until light and fluffy. Pipe or spread on cupcakes and top with coconut.
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