Already have an account?
Get back to the
Dessert Recipes

Strawberry Colada Cupcakes

Sweet berries and tropical coconut combine for the ultimate treat — and a punch of dark rum makes it extra fun.

Serving Size:


Active Time:

20 min.

Total Time:

1 hr.


  • 1 (16.5 oz.) pkg. strawberry cake mix
  • 1 (13.5 oz.) can unsweetened coconut milk
  • 3 eggs
  • 1¼ cups dark rum
  • ¼ cup oil
  • 1 Tbs. + ½ tsp. coconut extract
  • 1½ cups butter, at room temp.
  • 4 cups confectioners’ sugar
  • 2½ cups sweetened flaked coconut
  • 18 strawberries


  1. Preheat oven to 350°F. Line 18 muffin cups with cupcake liners. On low speed, beat cake mix, 1¼ cups coconut milk (reserve remaining for frosting), eggs, ¼ cup rum and oil until combined, 30 seconds.
  2. On medium, beat 2 minutes. Stir in 1 Tbs. coconut extract. Divide among cupcake liners. Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Immediately, with fork, poke top of each cupcake 6 times. Brush tops with remaining 1 cup rum. Cool 10 minutes. Remove from pans; cool on racks.
  3. On medium speed, beat butter until fluffy, 2 minutes. On low, gradually beat in confectioners’ sugar, then gradually beat in reserved coconut milk. Beat in remaining ½ tsp. coconut extract until just blended. On medium-high, beat until fluffy, 2-3 minutes.
  4. Transfer frosting to pastry bag fitted with ½” plain tip. Pipe over cupcakes; press on coconut to cover. Garnish with strawberries.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.