Last month, the Mister and I threw a Tiki Party! It was awesome with lots of tiki drinks, pink flamingos, pu pu platters, and these pina colada cupcakes. 
Everyone RAVED about how good they were. Guests actually tracked me down to say how much they liked them. And at first I would trivialize the cupcakes and say how they were made from a box mix, but after awhile I realized that I had altered the box mix by adding extra ingredients and who the hell gives a shit that the dry ingredients came pre-measured in a box? So I simply started to say “thank you!” 
And then I figured I should share the cupcake recipe with you so you can make your own box mix Pina Colada cupcakes for your end of summer luau or tiki party.
They are super simple to make. You just need your favorite box cake mix. I happened to use a yellow velvet cake mix, but I’m sure you can use a regular yellow cake mix. You will also need the following: eggs, oil (or butter for a velvet cake mix), water, a tub of vanilla frosting, rum extract, coconut extract, crushed pineapple, and sweetened coconut flakes. 
- Cake:
- 1 Yellow Cake Box Mix
- The wet ingredients needed on the back of the box: eggs, water, oil or butter
- 1-1.5 cups crushed pineapple
- Frosting:
- 1 tub vanilla frosting
- 2 tsp rum extract
- 2 tsp coconut extract
- 1 cup sweetened coconut flakes
- Follow the directions on the back of your cake mix, add the wet ingredients, mix, etc.
- Then add your 1.5 cups of crushed pineapple and add it to the mixer, mix for another 30 seconds.
- Fill your cupcake cups ⅔ of the way with batter and bake in the oven according to the instruction on the back of your cake mix.
- While the cupcakes are baking, prep your frosting by emptying the entire tub of vanilla frosting into your mixing bowl.
- Add 2 tsp of rum extract and coconut extract and mix.
- Next, put 1 cup of sweetened coconut flakes in a thin layer on a baking sheet. When your cupcakes are done, bake the coconut flakes at 350 for 7-12 minutes or until browned to your liking.
- Let the cupcakes cool completely, then frost and top with the toasted coconut flakes and a drink umbrella.
I happened to serve mine with some pink velvet flamingo cupcakes because well … I like flamingos. And the toasted coconut flakes and little drink umbrellas were the perfect touches! 
