Pina colada cupcakes are a fun way to celebrate summer and enjoy the flavors of a piña colada cocktail in a cake.
Why You Will Love This Recipe
This piña colada cupcake recipe is the perfect cupcake for a summer party dessert or for a luau party.These cupcakes are made from scratch and are topped with a lovely coconut buttercream that is full of rich coconut flavor. These moist pineapple cupcakes taste like a dream!
Pina Colada Cupcake Ingredients
Piña colada cupcakes are easy to make with simple ingredients.
Cupcake Ingredients
- all-purpose flour
- baking powder
- butter, room temperature
- granulated sugar
- eggs
- cream cheese, room temperature
- baking soda
- salt
- pineapple juice
- fresh pineapple, finely chopped
Coconut Frosting
- unsalted butter, softened
- sifted powdered sugar
- milk
- toasted coconut flakes
- maraschino cherries
- coconut flavoring (optional)
- cocktail umbrellas
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees F
.
Combine all spices into a large bowl and Place paper liners into the cupcake pans. n a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl add the butter, sugar, and using a handheld mixer, mix until light and fluffy, about 2 minutes.
Slowly add eggs and then add dry ingredients. Blend well.
Fill cupcake liners ⅔ full
Bake as directed. In a large bowl beat butter over medium speed with an electric mixer. Frost cupcakes when completely cooled.
Top each cupcake with a maraschino cherry and a pineapple wedge or paper umbrellas.
Serving Suggestions
Top each cupcake with a maraschino cherry and a pineapple wedge or paper umbrellas.
Variations
These are so easy
- Heavy cream - you can substitute it for milk in the frosting
- You can frost these with a standard vanilla buttercream frosting and just top with a little toasted coconut for a milder coconut flavor.
- Try adding a little rum extract to the batter for more of a cocktail flavor.
Equipment
- large bowl
- hand mixer or stand mixer
- spatula
- cupcake pan
- cupcake liners
- wire rack
Storage
Store the cupcakes in an airtight container in the refrigerator. Good for 2-3 days.
Top tip
Be sure to let cupcakes thoroughly cool before frosting.
Pina Colada Cupcakes
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons butter room temperature
- ¾ cups granulated sugar
- 6 tablespoons cream cheese room temperature
- 3 large eggs
- ½ cup pineapple juice
- ⅓ cup pineapple finely chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit and place cupcake liners into the cupcake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl add the butter, sugar, and using a handheld mixer, mix until light and fluffy, about 2 minutes.
- Add room temperature cream cheese and mix until well combined.
- Slowly add the egg one at a time until well incorporated.
- Slowly add half of the dry ingredients to the batter and mix until just combined.
- Add the pineapple juice and mix.
- Add the remaining dry ingredients until fully incorporated.
- Fold in the finely chopped pineapples and scrape down the sides to make sure all ingredients are well combined.
- Pour the batter on the prepared cupcake liners.
- Bake at 350 degrees Fahrenheit for 19 minutes.
- Allow it to cool before adding frosting and decorations.
Nutrition
Coconut Frosting
Ingredients
- 1 cup unsalted butter softened
- 4 cups sifted powdered sugar aka confectioners' sugar
- 3-4 tablespoons milk
- 2-3 drops coconut flavoring optional
Optional Garnish:
- ½ cup toasted coconut flakes
- maraschino cherries
Instructions
- In a large bowl, beat softened butter over medium-high speed until soft and fluffy.
- Slowly add 1 cup of powdered sugar at a time, then add milk, coconut flavoring and beat until creamy.
- Use your favorite frosting tip to pipe the frosting and garnish. Cool cupcakes before frosting.
Notes
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.
Use 100% pineapple juice (not syrup).
Use full-fat canned coconut milk.
Toasted coconut is optional, if you aren't a fan of toasted coconut regular sweetened coconut flakes can be used.
Nutrition
More Summer Cupcakes
We hope you enjoyed this easy recipe for one of my favorite cupcakes.
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