Coconut Bay Breeze Cupcakes
  • For the Cupcakes:
  • 1 vanilla cake mix
  • cranberry juice
  • For the Filling (adapted from pineapple cake filling recipe):
  • 1 cup cranberry juice
  • 1 can crushed pineapple in its juice
  • ½ cup sugar/splenda
  • 4 tbsp cornstarch
  • For the Frosting:
  • 1 vanilla (or cream cheese) frosting
  • 1.5 tsp coconut extract
  • 1 tsp cranberry juice
  • toasted sugared coconut flakes (optional)
  1. Prepare boxed cake mix, replacing water with cranberry juice. Bake cupcakes following package directions. Let cool completely.
  2. Heat cranberry juice, pineapple, sugar, and cornstarch on medium-high heat until boiling, stirring often until mixture thickens and loses the “milky” appearance. Remove from heat to cool.
  3. Fill an icing bag or plastic sandwich bag with cranberry pineapple mix. Pipe into center of cupcakes. If you don’t have a cake decorating set, push your (clean) thumb into the center of the cupcakes to make room for the filing.
  4. Mix 1.5 tsp coconut extract and 1 tsp cranberry juice into 1 can of premade frosting. Pipe/spread frosting over top of cupcakes. Garnish with toasted coconut flakes.
Recipe by Doing Wheelies at