Piña Colada Cupcakes taste like a mini vacation, and you only need one bite to feel it.
These are soft, moist pineapple cupcakes swirled with coconut, then topped with a fluffy coconut buttercream that tastes just like the tropical drink they’re named after.
No blender or cocktail shaker required, just a mixing bowl and a craving for something sunny.
I first made these for a backyard birthday party in the middle of July, and they disappeared faster than the lemonade.
Between the crushed pineapple baked right into the batter and the coconut milk in both the cake and the frosting, every layer of these cupcakes leans hard into that classic beach flavor.
They’re simple enough for a Tuesday afternoon, yet pretty enough for a party table, and that combination is exactly why this recipe has become one of my most requested.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 12 cupcakes |
| Difficulty Level | Easy |
If tropical desserts are already your thing, you’ll probably also love a Virgin Piña Colada served alongside these for the full island effect.
Why You’ll Love This Piña Colada Cupcakes
This recipe takes everything you love about the classic cocktail and turns it into a portable, party-friendly dessert.
The batter is packed with real crushed pineapple and coconut milk, so the tropical flavor comes through in every bite, not just the frosting on top.
It’s also a forgiving recipe for beginner bakers.
There’s no fussy technique involved, just creaming, mixing, and baking, so you’ll get bakery quality results on your first try.
- Bursting with real pineapple and coconut flavor in both the cake and frosting
- Simple pantry staples plus a few tropical additions
- Perfectly moist crumb that stays fresh for days
- Easy to dress up for parties or keep casual for a weeknight treat
- A fun alcohol-free way to enjoy your favorite summer cocktail
Another sweet, drink-inspired option worth trying is my Margarita Cupcakes, which brings the same cocktail-to-cupcake magic in a citrusy direction.
Ingredients
Most of these ingredients are baking basics you likely already have, with a handful of tropical additions that make these cupcakes taste like the real deal.
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup full fat canned coconut milk
- 1/3 cup pineapple juice
- 3/4 cup canned crushed pineapple, well drained
- 1 cup unsalted butter, softened, for the frosting
- 4 cups powdered sugar, sifted
- 2 to 3 tablespoons canned coconut milk, for the frosting
- 1 teaspoon coconut extract, for the frosting
- Pinch of salt, for the frosting
- 1/2 cup sweetened shredded coconut, toasted, for garnish
- 12 maraschino cherries, for garnish
Read Also: Coconut Cream Pie Recipe
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few basics that make the mixing and baking process go smoothly.
- 12 cup muffin pan
- Cupcake liners
- Electric stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Piping bag and decorating tip
- Wire cooling rack
- Baking sheet, for toasting coconut
Once your cupcakes are frosted, my Coconut Cake Recipe is another great way to use up any extra shredded coconut in your pantry.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this recipe, and I think they genuinely make the process easier and the results better.
1. Full Fat Canned Coconut Milk
Full fat coconut milk gives both the cupcakes and the frosting a rich, creamy coconut flavor that lighter versions simply cannot match.
It also adds moisture to the crumb, which is a big part of why these cupcakes stay so soft for days.
2. Pure Coconut Extract
A splash of pure coconut extract is what pushes the coconut flavor from subtle to unmistakable, especially in the frosting.
I always keep a bottle of this in my baking cabinet for anything tropical.
3. Stand Mixer with Paddle Attachment
A stand mixer makes quick work of creaming the butter and sugar until light and fluffy, which is key to a tender cupcake crumb.
It also saves your arm when whipping four cups of powdered sugar into buttercream.
4. Large Piping Tip Set
A good open star tip gives you that bakery style swirl on top of each cupcake in just a few seconds.
It makes even a beginner’s frosting job look professional.
5. Unsweetened Shredded Coconut
Toasting this and pressing it onto the frosted edges gives every cupcake a little crunch along with extra coconut flavor.
It also makes the finished cupcakes look like they came straight from a bakery case.
Another favorite: Cream of Coconut Cake
Step-by-Step Instructions: How to Make Piña Colada Cupcakes
1. Prep the Oven and Pan
- Preheat your oven to 350 degrees Fahrenheit.
- Line a 12 cup muffin pan with paper cupcake liners and set it aside.
2. Whisk the Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Set this bowl aside so it is ready when you need it.
3. Cream the Butter and Sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes, until the mixture is pale and fluffy.
- Scrape down the sides of the bowl as needed to keep everything evenly mixed.
4. Add the Eggs and Extracts
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and coconut extract until fully combined.
5. Combine the Wet Ingredients
- In a liquid measuring cup, stir together the coconut milk and pineapple juice.
- Set this mixture aside, you will use it to alternate with the dry ingredients.
6. Alternate Wet and Dry Ingredients
- With the mixer on low speed, add the dry flour mixture to the butter mixture in three parts, alternating with the coconut milk mixture, beginning and ending with the flour.
- Mix just until each addition is incorporated, being careful not to overmix.
7. Fold in the Pineapple
- Using a rubber spatula, gently fold the well drained crushed pineapple into the batter.
- Fold just until the pineapple is evenly distributed throughout the batter.
8. Fill and Bake
- Divide the batter evenly among the 12 lined muffin cups, filling each about three quarters full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Cool Completely
- Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack.
- Allow the cupcakes to cool completely to room temperature before frosting, this usually takes about 45 minutes.
10. Make the Coconut Buttercream
- In a large mixing bowl, beat the softened butter for the frosting on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
11. Finish the Frosting
- Add the coconut milk, coconut extract, and a pinch of salt to the frosting.
- Beat on medium high speed for 2 to 3 minutes, until the frosting is light, fluffy, and holds soft peaks.
12. Toast the Coconut
- Spread the shredded coconut on a baking sheet in a single layer.
- Toast in a 325 degree oven for 5 to 7 minutes, stirring once or twice, until golden brown, then let it cool completely.
13. Frost and Garnish
- Transfer the coconut buttercream to a piping bag fitted with a large star tip.
- Pipe a swirl of frosting onto each cooled cupcake, then press the toasted coconut onto the frosting and top with a maraschino cherry.
If you enjoyed transforming a cocktail into cupcake form, don’t miss these Pineapple Upside Down Cookies for another pineapple packed treat.
Tips for The Best Piña Colada Cupcakes
A few small details make a big difference between good cupcakes and great ones.
Paying attention to these tips will help you get bakery quality results every single time.
- Drain the crushed pineapple very well, pressing out excess liquid with a spoon or paper towel so the batter doesn’t turn watery
- Use room temperature butter and eggs so the batter mixes evenly and rises properly
- Do not overmix once you add the flour, stir just until the streaks disappear
- Let the cupcakes cool completely before frosting, warm cupcakes will melt the buttercream
- Toast the coconut a day ahead if you want to save time on baking day
These same tips apply well to my Coconut Macaroons, which also rely on well toasted coconut for the best flavor.
Serving Suggestions
These cupcakes are perfect for summer parties, birthdays, or any time you want a taste of the tropics.
They pair beautifully with other fruity, coconut forward desserts on a dessert table.
- Serve alongside a chilled tropical drink for a themed dessert spread
- Add a small paper umbrella for a playful, party ready presentation
- Pair with fresh pineapple wedges and berries for a colorful dessert platter
- Bring them to a potluck alongside other handheld desserts
- Pack a couple in a lunchbox for a midweek treat
You might also enjoy: Pineapple Quick Bread
Variations of Piña Colada Cupcakes
Once you have the base recipe down, it’s easy to switch things up to match your mood or the occasion.
Here are a few of my favorite ways to change up this recipe.
- Add a splash of coconut rum to the batter and frosting for an adults only version
- Fill the center of each cupcake with pineapple curd or jam for a fruity surprise
- Swap the coconut buttercream for a light whipped cream frosting flavored with coconut extract
- Use crushed pineapple with a bit of the reserved juice mixed into the frosting for extra flavor
- Top with toasted macadamia nuts instead of coconut for a different crunch
If a boozy dessert sounds appealing, my Cake Mix Rum Cake takes a similar tropical approach in full cake form. Another fun twist on the classic Harvey Wallbanger flavors can be found in my Harvey Wallbanger Cake.
Storage and Reheating
These cupcakes hold up well for both make ahead baking and saving leftovers.
Proper storage keeps the cake moist and the frosting fresh tasting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days
- Bring cupcakes to room temperature for about 20 minutes before serving for the best texture
- Freeze unfrosted cupcakes in a freezer safe container for up to 3 months
- Thaw frozen cupcakes in the refrigerator overnight before frosting
- Store leftover frosting separately in an airtight container in the fridge for up to a week
Read Also: Chocolate Dipped Coconut Macaroons
Nutritional Facts
These values are estimates for one frosted cupcake and can vary depending on the exact brands and portions used.
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Sugar: 33g
- Protein: 3g
- Sodium: 140mg
For another tropical dessert with a similar richness, take a look at my Macadamia Coconut Tart.
Health Benefits of Key Ingredients
While this is very much a treat, a few of the ingredients bring some genuine nutritional upside along with all that flavor.
Pineapple and coconut both carry benefits that go beyond just tasting good together.
- Pineapple contains bromelain, an enzyme that may support digestion
- Pineapple is a good source of vitamin C, which supports immune health
- Coconut milk provides healthy fats that can help you feel satisfied
- Eggs contribute protein, which helps balance out a sugary treat
- Coconut contains manganese, which supports bone health
I use a similar tropical fruit boost in my Pineapple Ginger Juice, which is another easy way to work more pineapple into your week.
FAQs About Piña Colada Cupcakes
1. Can I make these cupcakes with a boxed cake mix?
Yes, you can use a yellow or white cake mix in place of the from scratch batter if you want a shortcut.
Just fold in the crushed pineapple, coconut milk, and coconut extract as you would with the homemade version.
2. Why did my cupcakes turn out dense or gummy?
This is usually caused by not draining the crushed pineapple well enough, or by overmixing the batter once the flour is added.
Be sure to press out excess liquid from the pineapple and mix just until the ingredients are combined.
3. Can I add rum to this recipe?
Absolutely, a tablespoon or two of coconut rum can be added to either the batter or the frosting for a grown up version.
The alcohol content mostly bakes out of the cupcakes, but it will remain in the frosting if added there.
4. Can I make these cupcakes ahead of time?
Yes, the unfrosted cupcakes can be baked a day or two in advance and stored in an airtight container at room temperature.
Frost them the day you plan to serve them for the best appearance and texture.
5. What can I use instead of coconut extract?
If you don’t have coconut extract on hand, you can use extra vanilla extract, though the coconut flavor will be more subtle.
A splash of coconut rum can also help boost that tropical flavor in a pinch.
For more cocktail inspired cupcakes, don’t miss my Cannoli Poke Cake, a completely different flavor but just as fun to make.
Piña Colada Cupcakes
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup full fat canned coconut milk
- 1/3 cup pineapple juice
- 3/4 cup canned crushed pineapple well drained
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 to 3 tablespoons canned coconut milk
- 1 teaspoon coconut extract
- salt pinch
- 1/2 cup sweetened shredded coconut toasted
- 12 maraschino cherries
Equipment
- 12-cup muffin pan
- Cupcake liners
- Electric Stand Mixer or Hand Mixer With paddle attachment if using stand mixer
- Mixing bowls
- Rubber spatula
- Piping Bag and Decorating Tip Large star tip recommended
- Wire cooling rack
- Baking sheet For toasting coconut
Method
- Preheat oven to 350°F and line a 12 cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed for 2-3 minutes until pale and fluffy. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts until combined.
- In a liquid measuring cup, stir together the coconut milk and pineapple juice. Set aside.
- With the mixer on low, add the flour mixture in three parts, alternating with the coconut milk mixture, beginning and ending with flour. Mix just until each addition is incorporated. Do not overmix.
- Gently fold the well-drained crushed pineapple into the batter with a rubber spatula until evenly distributed.
- Divide the batter evenly among the 12 liners, filling each about 3/4 full. Bake for 18-20 minutes, until a toothpick comes out clean.
- Let the cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 45 minutes) before frosting.
- For the frosting, beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the coconut milk, coconut extract, and pinch of salt. Beat on medium-high for 2-3 minutes until light, fluffy, and holding soft peaks.
- Spread the shredded coconut on a baking sheet and toast in a 325°F oven for 5-7 minutes, stirring once or twice, until golden brown. Let cool completely.
- Transfer frosting to a piping bag fitted with a large star tip. Pipe a swirl onto each cooled cupcake, press toasted coconut onto the frosting, and top with a maraschino cherry.
Nutrition
Notes
- Drain pineapple well: Press out excess liquid from the crushed pineapple with a spoon or paper towels so the batter doesn’t turn watery.
- Room temperature ingredients: Use room temperature butter and eggs so the batter mixes evenly and rises properly.
- Don’t overmix: Once you add the flour, stir just until the streaks disappear to keep the cupcakes tender.
- Cool completely: Let the cupcakes cool completely before frosting, warm cupcakes will melt the buttercream.
- Make ahead: Toast the coconut a day ahead to save time on baking day.
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature for 20 minutes before serving.
- Freezing: Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before frosting.
- Adult version: Add a splash of coconut rum to the batter and frosting for a boozy twist.
- Variation: Fill the center of each cupcake with pineapple curd or jam for a fruity surprise.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These Piña Colada Cupcakes are proof that you don’t need a plane ticket to enjoy a taste of the tropics.
Between the moist pineapple cake and that dreamy coconut buttercream, they capture everything great about the classic cocktail in dessert form.
I hope these become a regular part of your summer baking rotation, just like they have in mine.
If you give this recipe a try, I would love to hear how it turned out. Leave a comment below or share a photo, I always enjoy seeing your tropical creations.
Recommended:
- Strawberry Poke Cake Recipe
- Pink Champagne Cupcakes Recipe
- Lemon Cupcakes Recipe
- Red Velvet Cupcakes
- Strawberry Buttercream Frosting Recipe
