If you like Pina Coladas...

Keeping with tradition, I made some tasty treats to thank my coworkers for covering for me when I was away. I'm pretty sure I subconsciously picked this recipe because I wished I was still on vacation! Sadly I made them before I decided to start the blog, and they were long gone before I could snap a picture. 

Pina Colada Cupcakes 


1 box Super Moist Yellow Cake Mix
1/3 cup vegetable oil
1/4 cup water
1/2 tsp dark rum
1 - 8oz can crushed pineapple (undrained)
3 eggs


1 - 3oz box coconut pudding mix
1 cup milk
1/2 tsp vanilla
4oz Cool Whip
24 maraschino cherries


Cupcakes:
Preheat oven to 375. 
Beat first 6 ingredients in a large bowl for 2 minutes. Divide into 24 lined muffin cups. 
Bake for 15-20 minutes until a toothpick inserted into the center comes out clean. Allow to cool completely


Frosting:
Wisk together pudding mix, milk, and vanilla for 2 minutes. Gently fold in cool whip. Frost each cupcake and top with a cherry. 

The original recipe called for 1 tsp rum extract, but I figured why buy extract when I have the real stuff? If these weren't destined for work I would have also considered substituting regular or coconut rum for the vanilla in the frosting. 


Adapted from: Betty Crocker