I realized that particular pineapple slice looked a little weary, so we bought a whole new one.
Cute, but then my friend scouted out some umbrellas for me which made them super cute!
Piña Colada Cupcakes
Cupcakes
1 box white cake mix
1/3 cup butter, melted
3 eggs
1 1/4 cup crushed pineapple with juice
2 tsp vanilla extract
1/2 cup sour cream
Preheat oven to 350°F. In a mixing bowl, add the melted butter and pineapple with juice. Stir to cool the butter before adding the eggs. When butter is cooled enough, add the eggs, vanilla extract, and sour cream and stir to combine. Add the cake mix and mix until incorporated. Fill cupcake liners 3/4 full and bake for 17-20 minutes or until toothpick tests clean.
Frosting
1/2 cup butter
4 oz cream cheese
4 cups powdered sugar
1 tsp coconut extract
Toasted coconut, maraschino cherries and pineapple slices for garnishing
Beat butter and cream cheese together in a mixing bowl for 3 minutes. Mix in coconut extract. Add powdered sugar one cup at a time and whip until light and fluffy.
Frost cupcakes, sprinkle with toasted coconut and top with a maraschino cherry. Insert a toothpick into the pineapple slice and stick it into the edge of the cupcake. Top with a festive umbrella, if you have some on hand!


