Piña Colada Cupcakes are a sweet, amazingly flavorful cupcake recipe. If you want a cupcake that has great flavor and texture in the cake, this is a wonderful pineapple-coconut flavored cupcake recipe.
Piña Colada Cupcakes
If you are looking for a cupcake recipe that is a little tropical, fruity, colorful, and just delicious, this is that recipe!
These cupcakes are perfect for all kinds of occasions: birthdays, showers, Mother’s Day, Easter, and any time you want special, pretty cupcakes!
What is Piña Colada?
It is a combination of Pineapple and Coconut flavors. It is a famous, delicious cocktail made with rum, pineapple, and coconut cream (this recipe has no alcohol!).
The pineapple-coconut combination is very complimentary with the vanilla cupcake, and combining them all together makes super delicious, moist cupcakes!
Mix together dry ingredients in a bowl. Cream butter and sugar in a second bowl.
Mix in eggs. In a third bowl, add coconut milk, pineapple juice, and coconut extract. Mix dry and wet together.
Fold in pineapple. Add to cupcake pan and bake. Then mix up the frosting and frost when the cupcakes cool.
When you frost the cupcakes, you can use a piping bag and a tip of your choice, or just spread the frosting on with a spoon or small spatula, if that is all you have.
You can have fun with the garnishes for these cupcakes. If you want to lean into the cocktail theme, get some little paper umbrellas to stick in the tops! Very cute!
What if I Don’t Have Coconut Extract?
• You can make a passable coconut extract substitute by simmering coconut flakes in water or milk.
• Strain it and cool completely before adding it to the recipe.
These are moist cupcakes, due to the pineapple and combination of ingredients. They really come out great!
You Might Also Like
Chocolate Peanut Butter Cake
Pineapple Upside Down Cake
Fruit Cocktail Cake
Pistachio Cherry Bread
If you make these Piña Colada Cupcakes, please let me know! Just leave a comment with a star rating below. I’d like to know how you liked them.
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Piña Colada Cupcakes
Equipment
- Muffin/Cupcake Pan
- Mixer
- 3 Mixing Bowls
Ingredients
- 1 cup, plus ⅔ cup All-Purpose Flour
- 1½ tsp Baking Powder
- ¼ teaspoon Salt
- ½ cup Unsalted Butter, room temperature
- ¾ cup Granulated Sugar
- 2 Eggs, room temperature
- ⅓ cup Coconut Milk
- 1 cup Crushed Pineapple, drained (save juice)
- ⅓ cup Pineapple Juice, fresh or from the can
- ¼ teaspoon Coconut Extract*
For the frosting
- 1 cup Unsalted Butter
- 4 cups Confectioners Sugar
- ½ teaspoon Coconut Extract
- A pinch of Salt
Garnishes
- Maraschino Cherries
- Fresh Pineapple Wedges
- Shredded Coconut
Instructions
Make the Cupcakes
- Preheat the oven at 350° F and line your cupcake tray with liners.
- In a bowl mix in the flour, baking powder, and salt and keep aside.
- In another large bowl or in the bowl of a stand mixer, add the butter and sugar and beat on high speed till the mixture becomes light and creamy in texture (You can also use a hand mixer for this).
- Add in the eggs one at a time and beat them till the eggs are well incorporated into the mixture.
- In a third bowl, add in all the liquids - coconut milk, pineapple juice, and coconut extract, and give it a good stir.
- Add in the flour mixture to the butter mixture in three equal parts alternating it with the coconut-pineapple mixer and ending with the flour mixture, beat on low speed after each addition until just combined. Do not overmix.
- Add in the crushed pineapple and fold in. Don't over mix.
- Fill the prepared cupcake liners with the batter ¾ full.
- Bake for 20-22 min or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 15 minutes, then move to a wire rack to cool completely.
Make the Frosting
- Beat the butter using a stand mixer or hand mixer on high speed until it becomes creamy and light.
- Now turn the mixer on low and slowly start adding in the sugar a little at a time. Then increase the speed and beat until the mix turns fluffy and smooth.
- Once the mixer turns smooth, add in the coconut extract and a pinch of salt and beat it for one last time. Add 1 Tablespoon of coconut milk and beat if your frosting is too thick.
Frost the Cupcakes
- Fill the frosting in piping bags and use it to decorate your cupcakes; I have used a big star tip nozzle here.
- Garnish the cupcakes with maraschino cherries and pineapple wedges, or shredded coconut.
Notes
*Don’t Have Coconut Extract?
• You can make a passable coconut extract substitute by simmering coconut flakes in water or milk.• Strain it and cool completely before adding it to the recipe.
Other Tips
You can store the Piña Colada Cupcakes in an airtight container for 1-2 days at room temperature or for 3-4 days in the refrigerator. Let the cupcakes cool down completely before frosting them. You can sprinkle shredded coconut on the top of cupcakes if you want for extra flavor.Nutrition
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Lynette says
I made these for my niece’s birthday and she loved them! So did I!