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Piña Colada Cupcakes Recipe

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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!

Ingredients

Scale

For the Cupcakes:

  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) coconut milk
  • 1/2 cup (120ml) pineapple juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (100g) crushed pineapple, drained
  • Optional: 1-2 tablespoons rum

For the Coconut Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 1/4 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

Find it online: https://avarecipes.com/pina-colada-cupcakes-recipe/