If you're looking for a tropical escape in cupcake form, Piña Colada cupcakes are the perfect treat. Bursting with the flavors of pineapple and coconut, these cupcakes are inspired by the classic cocktail and are as refreshing as they are delicious. Whether you’re throwing a summer party, celebrating a special occasion, or just indulging your sweet tooth, Piña Colada cupcakes will transport you to an island paradise with every bite. Follow this easy recipe to bake the perfect batch, and get ready for tips, variations, and answers to common questions.

What Are Piña Colada Cupcakes?
Piña Colada cupcakes are inspired by the tropical cocktail, combining the signature flavors of pineapple, coconut, and rum (optional). These cupcakes are soft and fluffy, with a moist texture that comes from using pineapple juice or crushed pineapple. Topped with a creamy coconut frosting and garnished with shredded coconut or a maraschino cherry, Piña Colada cupcakes are a sweet, tropical indulgence that’s sure to impress. You can make them with or without alcohol, depending on your preference, making them family-friendly or a fun adult treat.
Ingredients List for Piña Colada Cupcakes
For about 12 cupcakes, you’ll need the following ingredients:
For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour: The base for soft and fluffy cupcakes.
- 1 ½ teaspoons baking powder: Helps the cupcakes rise and stay light.
- ½ teaspoon baking soda: Assists the baking powder in creating a fluffy texture.
- ¼ teaspoon salt: Enhances the flavor and balances the sweetness.
- ½ cup (115g) unsalted butter, softened: Adds richness and moisture to the cupcakes.
- ¾ cup (150g) granulated sugar: Sweetens the cupcakes.
- 2 large eggs: Provide structure and richness.
- ½ cup (120ml) coconut milk: Adds a tropical coconut flavor.
- ½ cup (120ml) pineapple juice: Keeps the cupcakes moist and adds a fruity flavor.
- ½ teaspoon vanilla extract: Enhances the overall flavor of the cupcakes.
- ½ cup (100g) crushed pineapple, drained: Adds texture and bursts of pineapple flavor.
- Optional: 1-2 tablespoons rum: For an adult version, add a splash of rum to mimic the classic Piña Colada cocktail.
For the Coconut Frosting:
- ½ cup (115g) unsalted butter, softened: Creates a creamy base for the frosting.
- 4 cups (500g) powdered sugar: Adds sweetness and gives the frosting structure.
- ¼ cup (60ml) coconut milk: Makes the frosting smooth and adds coconut flavor.
- 1 teaspoon coconut extract: Enhances the coconut flavor in the frosting.
- Pinch of salt: Balances the sweetness.
Garnishes (Optional):
- Shredded coconut: Toasted or untoasted, for extra texture and flavor.
- Maraschino cherries: For a pop of color and a classic Piña Colada touch.
- Pineapple wedges or tidbits: For a fresh, fruity garnish.
- Mini cocktail umbrellas: For a fun, tropical presentation.
Substitutions and Variations
Here are some ways to customize your Piña Colada cupcakes to suit your taste or dietary preferences:
- Gluten-free version: Replace the all-purpose flour with a gluten-free flour blend that’s suitable for baking.
- Dairy-free version: Substitute the butter with plant-based butter and use a dairy-free coconut milk.
- Non-alcoholic option: Simply omit the rum for a family-friendly, alcohol-free version of these cupcakes.
- Piña Colada Cake: Turn this recipe into a cake by using a 9-inch round or square cake pan instead of cupcake liners. Adjust the baking time to about 25-30 minutes.
- Extra pineapple flavor: Add more crushed pineapple or use pineapple extract in the cupcake batter for a more intense pineapple flavor.
Step-by-Step Cooking Instructions
Follow these steps carefully to bake the perfect batch of Piña Colada cupcakes:
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. This will help prevent the cupcakes from sticking and make them easy to remove after baking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed and your cupcakes rise properly.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy. This should take about 2-3 minutes. Creaming the butter and sugar helps create a light and airy cupcake.
4. Add the Eggs
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This creates a smooth, well-mixed batter.
5. Mix the Wet Ingredients
In a separate bowl or measuring cup, combine the coconut milk, pineapple juice, vanilla extract, and rum (if using). Stir until well mixed.
6. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with the wet ingredients (coconut milk mixture). Begin and end with the dry ingredients. Mix on low speed until just combined—be careful not to overmix the batter.
7. Fold in the Crushed Pineapple
Gently fold the drained crushed pineapple into the batter using a spatula. This adds bursts of fruity flavor and texture to the cupcakes.
8. Fill the Cupcake Liners
Spoon the batter evenly into the cupcake liners, filling each about ⅔ full. This gives the cupcakes room to rise without overflowing.
9. Bake
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be lightly golden and spring back when gently pressed.
10. Cool
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
11. Make the Coconut Frosting
While the cupcakes cool, make the coconut frosting. In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, 1 cup at a time, alternating with the coconut milk. Beat in the coconut extract and a pinch of salt. Continue mixing until the frosting is smooth and fluffy.
12. Frost the Cupcakes
Once the cupcakes are completely cool, frost them using a piping bag or an offset spatula. Top with shredded coconut, a maraschino cherry, or a small piece of pineapple for a festive touch.
How to Cook Piña Colada Cupcakes: A Step-by-Step Guide
Here’s a quick recap of the key steps to make Piña Colada cupcakes:
- Cream the butter and sugar until light and fluffy.
- Mix in the eggs one at a time, followed by the wet ingredients.
- Fold in the crushed pineapple for a fruity burst in every bite.
- Fill the cupcake liners and bake until golden and springy.
- Make the coconut frosting and frost the cooled cupcakes.
- Garnish with coconut, cherries, or pineapple for a tropical finish.
Common Mistakes to Avoid
Avoid these common baking mistakes to ensure your Piña Colada cupcakes turn out perfectly:
- Overmixing the batter: Overmixing can result in dense, tough cupcakes. Mix just until the ingredients are combined.
- Using cold ingredients: Make sure your butter, eggs, and coconut milk are at room temperature for smooth, well-incorporated batter.
- Frosting warm cupcakes: Always let the cupcakes cool completely before frosting, or the frosting will melt and slide off.
Serving and Presentation Tips
Piña Colada cupcakes are both tasty and visually stunning. Here’s how to serve and present them:
- Tropical platter: Arrange the cupcakes on a tropical-themed serving platter, and garnish the plate with slices of fresh pineapple and lime wedges for added flair.
- Cocktail umbrella garnish: Add mini cocktail umbrellas to each cupcake for a fun, beachy touch that mimics the classic Piña Colada presentation.
- Chilled cupcakes: For a refreshing twist, refrigerate the cupcakes for about 30 minutes before serving to make the flavors even more tropical and refreshing.
How to Serve Piña Colada Cupcakes
These cupcakes are best served slightly chilled or at room temperature. They make a perfect dessert for summer barbecues, pool parties, or tropical-themed gatherings. If you’re serving them at an event, pair them with tropical drinks like piña coladas, margaritas, or iced tea for a full tropical vibe.
Presentation Ideas for Piña Colada Cupcakes
Here are a few fun ways to elevate the presentation of your Piña Colada cupcakes:
- Toasted coconut: Toast shredded coconut and sprinkle it on top of the frosting for a richer, nuttier flavor.
- Lime zest: Add a touch of lime zest on top of the cupcakes for a pop of color and extra citrus flavor.
- Mini pineapple skewers: Garnish each cupcake with a mini skewer of fresh pineapple and a maraschino cherry for a fun, fruity presentation.
Piña Colada Cupcake Recipe Tips
Here are a few extra tips to ensure your Piña Colada cupcakes come out perfectly:
- Don’t overfill the cupcake liners: Fill them no more than ⅔ full to avoid spillage as the cupcakes rise.
- Use canned coconut milk: For the best coconut flavor, use full-fat canned coconut milk, which is richer and creamier than carton coconut milk.
- Make ahead: You can bake the cupcakes a day ahead and store them, unfrosted, in an airtight container. Frost them right before serving.
Frequently Asked Questions (FAQs)
1. Can I make Piña Colada cupcakes without alcohol?
Yes! Simply omit the rum from the recipe to make these cupcakes alcohol-free. They will still have the delicious pineapple and coconut flavors.
2. Can I freeze Piña Colada cupcakes?
Yes! You can freeze unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and store them in an airtight container. Thaw at room temperature before frosting and serving.
3. How can I make the cupcakes more moist?
For extra moist cupcakes, make sure not to overbake them. You can also brush a little pineapple juice or rum over the tops of the cupcakes while they’re still warm to enhance moisture and flavor.
4. Can I use fresh pineapple instead of crushed canned pineapple?
Yes, you can use fresh pineapple. Just make sure to finely chop it and drain any excess liquid to prevent the cupcakes from becoming too soggy.
Conclusion
Piña Colada cupcakes are the perfect treat to transport you to a tropical paradise, with their delicious blend of pineapple and coconut flavors. Whether you’re baking for a summer gathering, a tropical-themed party, or just because, these cupcakes are sure to be a hit. Follow this recipe for soft, moist cupcakes topped with creamy coconut frosting and tropical garnishes. With tips, variations, and a little practice, you’ll be whipping up these delicious cupcakes in no time! Happy baking!
PrintPiña Colada Cupcakes Recipe
Piña Colada cupcakes bring a taste of the tropics to your dessert table. Infused with pineapple, coconut milk, and optional rum, these cupcakes are light, moist, and full of tropical flavor. Topped with a creamy coconut frosting, they’re a perfect treat for summer parties, special occasions, or just a sweet indulgence. Easy to make and customizable with your choice of garnishes!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ½ cup (120ml) coconut milk
- ½ cup (120ml) pineapple juice
- ½ teaspoon vanilla extract
- ½ cup (100g) crushed pineapple, drained
- Optional: 1-2 tablespoons rum
For the Coconut Frosting:
- ½ cup (115g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- ¼ cup (60ml) coconut milk
- 1 teaspoon coconut extract
- Pinch of salt
Garnishes (Optional):
- Shredded coconut (toasted or untoasted)
- Maraschino cherries
- Pineapple wedges or tidbits
- Mini cocktail umbrellas
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. - Cream Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. - Add Wet Ingredients:
Add the coconut milk, pineapple juice, and crushed pineapple to the butter mixture, stirring until well combined. - Combine:
Gradually mix in the dry ingredients until the batter is smooth. If desired, add 1-2 tablespoons of rum for extra flavor. - Bake:
Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting. - Prepare Coconut Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, coconut milk, coconut extract, and a pinch of salt. Beat until light and fluffy. - Frost and Garnish:
Frost the cooled cupcakes with the coconut frosting. Garnish with shredded coconut, maraschino cherries, and pineapple wedges if desired. For a festive touch, add mini cocktail umbrellas.
Notes
- For a non-alcoholic version, skip the rum.
- You can toast the shredded coconut for extra flavor.
- Ensure the cupcakes are completely cooled before frosting to avoid melting the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 50g
- Sodium: 170mg
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