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Organized Island » Recipes » Recipes

Pina Colada Cupcakes Recipe

Published: May 16, 2022 · Modified: Sep 24, 2022 by Raquel · This post may contain affiliate links · Leave a Comment

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Pina Colada Cupcakes on counter.

Pina colada cupcakes are a fun way to celebrate summer and enjoy the flavors of a piña colada cocktail in a cake.

Pina Colada Cupcakes Ingredients frosted.

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!

Easy Pina Colada Cupcakes with pineapple wedge

Pina Colada Cupcake Ingredients

Piña colada cupcakes are easy to make with simple ingredients.

Pina Colada Cupcakes 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.

Baked Piña colada cupcakes in pan.

Top each cupcake with a maraschino cherry and a pineapple wedge or paper umbrellas.

Easy Pina Colada Cupcakes

Serving Suggestions

Top each cupcake with a maraschino cherry and a pineapple wedge or paper umbrellas.

Pina colada Cupcakes with paper umbrella.

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 with cherries and pineapple wedges.

More Cupcake Recipes

Chocolate Mint Cupcakes

Coconut and Lime Cupcakes

Chocolate Peanut Butter Cupcakes

Pina Colada cupcakes.

Pina Colada Cupcakes

Raquel Pineira
Delicious, from scratch Pina Colada Cupcakes that are perfect as a summer dessert.
5 from 63 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Frosting 15 mins
Course Cupcakes, Dessert
Cuisine American
Servings 12
Calories 133 kcal

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

Calories: 133kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 206mgPotassium: 52mgFiber: 1gSugar: 15gVitamin A: 113IUVitamin C: 3mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!

Coconut Frosting

Raquel Pineira
A delicious creamy coconut buttercream frosting that is perfect for so many summer desserts.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course frosting
Cuisine American
Servings 24
Calories 69 kcal

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

Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4.
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

Calories: 69kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 2mgPotassium: 5mgSugar: 1gVitamin A: 239IUCalcium: 5mgIron: 1mg
Tried this recipe?Let us know how it was!

More Summer Cupcakes

Creamsicle Cupcakes

Banana Cream Cupcakes

S'mores Cupcakes

Dole Whip Cupcakes

We hope you enjoyed this easy recipe for one of my favorite cupcakes.

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Want to streamline your weekly meals? Check out my Beginner's Guide to Meal Planning book on Amazon.

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About Raquel

Southern California mom who blogs about time-saving recipes, entertaining and party ideas.

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Hi, I'm Raquel! I am a self-proclaimed foodie and have enjoyed cooking and baking since I was little. I loved baking cookies with my mother and grandma as a child, and later making dinners for my parents to foster my passion while in high school. I also had a passion for organizing and keeping things tidy.

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