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If you like Piña Coladas... you'll love these cupcakes!
Learn how to make these tasty tropical treats and enjoy them all summer long.

Spiderwebs aren't so scary when they are this sweet!
Create these unique sour treats for your little goblins.


1 12-oz. package vanilla candy melts

1 teaspoon melted coconut oil (optional)

36 Sour Punch Halloween Twists

½ cup candy bugs or sprinkles

1½ cup Sour Punch® Bites® Tropical Blends, plus extra for topping

½ cup of water, divided

1⅓ cups all purpose flour

1½ tsp. baking powder

¼ tsp. salt

½ cup sugar

½ cup unsalted butter, softened

2 eggs

1 cup crushed pineapple, drained

½ cup coconut milk

¼ tsp. coconut extract


For the Frosting:

½ package cream cheese, softened

¼ cup unsalted butter, softened

½ tsp. coconut extract

1½ cups powdered sugar


For Topping:

Maraschino cherries

Tropical Sour Punch Bites

Shredded coconut (optional)



Pour the candy melts into a bowl and microwave for 1 minute at 50 percent power. Stir and microwave in 30 second intervals until melted and smooth.

Add a teaspoon of melted coconut oil to the melted candy to achieve an extra drizzly effect.

Preheat your oven to 350˚ F and line a muffin tin with cupcake liners.

In a medium bowl, combine the flour, baking powder, and salt.

Add the Tropical Sour Punch Bites to a small saucepan along with ¼ cup of water and place over low heat. Stir frequently as the candy melts to prevent it from sticking to the bottom of the pan. When the water cooks off, add another ¼ cup of water and continue to cook and stir until the Sour Punch is mostly melted, about 10 minutes.

Lay a piece of parchment paper on a flat work surface.

Add a spoonful of melted candy to the middle of the parchment paper and press one end of a Sour Punch Halloween Twist into the candy.

Repeat, arranging a total of 6 Sour Punch Halloween Twists in a spoke-like pattern.

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

Add the eggs and beat until well combined. Then beat in the melted Tropical Sour Punch Bites.

Using a fine mesh strainer, drain the pineapple and press down with a spatula to release as much liquid as possible.

In a large bowl, combine the pineapple with the coconut milk and coconut extract.

Dip your spoon in the melted candy and drizzle it around the Sour Punch Halloween Twists in a circular pattern to create a “spiderweb” look.

Repeat with the remaining candy; 6 Mini Sour Spiderwebs total.

Pour a bit of the dry mixture into the bowl with the melted Sour Punch, then a bit of the pineapple mixture.

Beat on low until well combined, adding more dry ingredients and wet ingredients until everything is blended together.

Sprinkle about a tablespoon of candy bugs or sprinkles onto the web.

Transfer the Mini Sour Spiderwebs to the refrigerator until completely dry and set, about 20 minutes.

Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full.

Bake for 20 to 22 minutes, or until a toothpick comes out clean.

Allow the cupcakes to sit for 10 minutes, then transfer them to your counter top or a wire rack to cool.

To make the frosting, beat the cream cheese, butter, and coconut extract until light and fluffy. Gradually add the confectioners sugar and continue beating until the frosting is smooth and spreadable.

If the frosting is too thick, add a bit of heavy cream or milk to thin. If the frosting is too runny, add more confectioners sugar.

Transfer the frosting to a pastry bag and pipe onto cooled cupcakes. Top each with a maraschino cherry, extra Tropical Sour Punch Bites, and shredded coconut, if desired.


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