Go Back
–+ servings
Piña Colada Cupcakes Recipe

Piña Colada Cupcakes

iamwinfred
These soft, moist pineapple cupcakes are swirled with coconut and 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. 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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Caribbean
Servings 12 cupcakes
Calories 320 kcal

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

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

For the Coconut Buttercream Frosting

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 to 3 tablespoons canned coconut milk
  • 1 teaspoon coconut extract
  • salt pinch

For Garnish

  • 1/2 cup sweetened shredded coconut toasted
  • 12 maraschino cherries

Instructions
 

  • 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.

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.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 140mgPotassium: 80mgFiber: 1gSugar: 33gVitamin A: 8IUVitamin C: 4mgCalcium: 4mgIron: 6mg
Keyword cocktail cupcakes, coconut cupcakes, pineapple cupcakes, summer cupcakes, tropical dessert
Tried this recipe?Let us know how it was!