Pine Shine Cupcakes


  • 1-1/4 cups cake flour

  • 1-1/4 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 large eggs

  • 3/4 cup sugar

  • 1/2 cup canola oil

  • 1/4 cup Junior Walton’s Pine Shine Colada

  • 1/2 cup coconut milk


  • 1/2 cup shortening

  • 1/2 cup butter

  • 4 cups confectioners' sugar

  • 1/2 cup finely chopped fresh pineapple

  • 3 tablespoons Junior Walton’s Pine Shine Colada


  • 1/2 cup sweetened shredded coconut, toasted

  • 1/2 cup coarsely chopped macadamia nuts, optional


  • Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk first four ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and Junior Walton’s Pine Shine Colada; beat 1 minute more. Add half the flour mixture; beat on low speed. Add half of the coconut milk to batter; beat just until combined. Beat in remaining flour mixture, then remaining coconut milk just until smooth.

  • Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on wire rack.

  • For frosting, cream shortening and butter until light and fluffy. Beat in confectioners' sugar a half-cup at a time, adding finely chopped pineapple and Junior Walton’s Pine Shine Colada after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency.

  • Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.

Test Kitchen tips

  • Do not substitute all-purpose flour. Cake flour is so magical in a white cupcake!

  • No fresh pineapple? Use canned pineapple tidbits and juice instead.

  • For topping, toast 1/2 cup sweetened flaked coconut by heating over medium-high heat in a small skillet for 3-4 minutes. Watch it very carefully, as it will start to toast quickly once it gets going.