Kick off the week with a boozy treat: Pina Colada Cupcakes that combine tropical flavors with a hint of rum.
These cupcakes stand out by being soaked in rum, filled with pineapple preserves, and finished with grilled pineapple slices for a caramelized, smoky touch.
I couldn’t resist adapting the classic idea. While the original pina colada cupcake is already delicious, I added a rum soak to deepen the flavor—an influence from the festive richness of holiday rum cakes.
For the full recipe and practical tips on baking and assembling these cupcakes—covering cake texture, how much rum soak to use, filling the centers, and grilling pineapple—see the original post on Better Homes & Gardens’ Delish Dish blog for step-by-step guidance.
These cupcakes are perfect for parties, summer gatherings, or any time you want a dessert that tastes like a tropical cocktail in cupcake form.