Pina Colada Cupcakes

I just made these for a BBQ we had at our house this past weekend. They turned out soooo good! I think the coconut comes out a little more the next day, so if you make them and taste them right away and they don't taste very pina colada-ish, be patient grasshopper! You can top these however you'd like. I went pretty simple. I think a little slice of pineapple would look good on these or maybe a lime wedge? Maybe both together? I don't know. Get creative. Or do what I did with the cherry and the umbrella thingy! Oh, and this is so easy because it's a box mix base and canned frosting base as well! Wahoo for easiness!

-1 box white cake mix (I use Duncan Hines)
-3 egg whites
-1/4 c. canola oil
-3/4 c. pineapple juice
-1/2 c. Malibu Coconut Rum
-1 1/2 T. Coconut Extract
Preheat oven to 325 degrees. Beat egg whites with oil, juice, and rum. Mix in cake mix. Stir in coconut extract. Fill 24 paper lined muffin cups with batter. Bake for about 16-19 minutes or until the top of the cupcake springs back when lightly touched. Let cool completely before frosting.
Frosting-
-1 can Duncan Hines Frosting Creations Frosting Starter
-1 T. Cream of Coconut
-1 T. Coconut Extract
Combine all ingredients together and mix well. Frost cupcakes. Top with rinsed and dried maraschino cherries and a paper parasol/umbrella thingy for an extra island-y feel!