Want a fun and festive dessert for your next party? This Piña Colada Cupcakes recipe is easy to make. The bright and colorful cupcakes are such a treat for the eyes and the tastebuds!
Hosting a summer soiree or want to bring a taste of the tropics in to summon the sunshine? These Piña Colada Cupcakes are the perfect cupcake!
You’ll love the bright pineapple flavor and subtle coconut flavor in every bite of these fluffy cupcakes. These can be made with real rum for the 21+ adults only crowd. Or, use a rum flavoring so the whole family can enjoy them.
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🍹 What’s a piña colada?
A piña colada is a cocktail that originated in Puerto Rico. It’s made with just three ingredients: rum, cream of coconut (coconut cream), and pineapple juice. They can be made shaken with ice or blended.
Since these flavors are so delicious in a cocktail, we thought we’d try them in cupcake form. And they’re just as irresistible!
🌟 Why you’ll love these piña colada cupcakes
These fun tropical cupcakes are both stunning and delicious. Here are just a few reasons we love these tasty treats. And we hope you love them, too!
- Easy recipe – The steps to make these cupcakes and the frosting are easy to follow. And we’re including step-by-step photos below to help you even more.
- Big tropical flavors – with juicy pineapple and creamy coconut flavors in each bite, these pineapple cupcakes easily transport you to a tropical island.
- A visual feast – The bright maraschino cherries and pineapple wedges bring vibrant color to these cupcakes! They highlight the bright flavors you’ll find in the frosting and the fluffy cupcakes.
🛒 Ingredient notes
Measurements are given in the recipe card at the bottom of the post. But here are some notes about the ingredients you’ll need and potential substitutions for this piña colada cupcake recipe.
Cupcake ingredients:
- Flour – Use all-purpose flour to make the cupcakes. I have not tested this recipe with any other type of flour so I can’t speak as to whether a substitution would work.
- Baking powder – This is the leavening agent that helps the cupcakes rise.
- Coconut milk – Use the full-fat canned coconut milk for this recipe. Be sure to shake the can well before using. You can also substitute regular milk if you prefer.
- Sugar – Granulated sugar not only provides sweetness in the cupcakes, but also helps create structure.
- Butter – Use unsalted butter that has been softened to room temperature. You can do this by simply taking the butter out of the refrigerator about 20-30 minutes before you start prepping the other ingredients.
- Vegetable oil – When used with butter, vegetable oil helps create moist, fluffy cupcakes. You can substitute canola oil or safflower oil if you prefer.
- Egg whites – Like the butter, you’ll want to take the eggs out of the refrigerator about 20-30 minutes before you start baking. They should be closer to room temperature when you mix them in. Room temperature eggs result in a creamier, smoother batter.
- Rum or rum flavoring – You can use real rum or rum flavoring (rum extract). You can buy rum extract online or in your local baking supply shop.
Frosting ingredients
- Butter – Use unsalted butter at room temperature. This will cream up easier and create a smooth frosting.
- Powdered sugar – If you find your frosting is too thin, gradually add a little more powdered sugar until you get your preferred consistency.
- Salt – A little kosher salt helps balance out the sweetness in the frosting.
- Coconut milk – This adds flavor and moisture to the frosting.
Decorations/Garnish:
Wait to add the fresh fruit garnishes to these piña colada cupcakes until you are ready to serve them. Otherwise, the longer the pineapple and cherries sit on top of the cupcakes, the more the excess juice will drip down.
- Pineapple – Fresh pineapple slices are the best garnish. But you can also use canned pineapple slices instead. Blot the pineapple with a paper towel to help soak up excess moisture before using as a garnish. Sometimes the pineapple juices
- Maraschino cherries – Use fresh or jarred cherries. Just be sure to blot gently with a paper towel to remove excess juices before garnishing.
- Coconut flakes – You can use sweetened or unsweetened coconut flakes or shredded coconut. See the step-by-step photos and notes for the toasted coconut option.
For cupcakes with more of a boozy kick for the 21+ crowd, feel free to add a splash of rum to the frosting. Just be sure to balance out the thickness of the frosting by adding a little more powdered sugar.
✅ Step-by-step instructions
You’ll find detailed baking instructions and ingredient measurements in the printable recipe card at the bottom of the post. Here are some step-by-step photos to help you bake the most delicious cupcakes.
Start by preheating the oven to 350°F degrees. Line two cupcake pans with cupcake liners.
- In the bowl of a stand mixer, or a large bowl and using a hand mixer, place butter and sugar and beat together until creamy, about 2-3 minutes.
- Beat in the egg whites, oil, baking powder, kosher salt, rum (or rum flavoring) and coconut milk. Beat until well combined.
- Add the flour to the wet ingredients and beat until incorporated, scraping down the sides as you go.
- Scoop batter into each cupcake liner approximately ¾ full, making sure to leave some room at the top.
- Bake at 350°F for 14-16 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Make the frosting
- In the bowl of a stand mixer, beat butter and powdered sugar. Then add in the salt and coconut milk and beat until combined.
- Transfer frosting to a piping bag fitted with a large star tip.
To toast the coconut:
- Preheat oven to 350°F degrees. Spread the coconut on a parchment lined baking sheet. Bake for 5-10 minutes, just until browned. Be sure to watch the coconut flakes closely as they can go from toasty to burned very quickly. Remove from the oven and allow to cool before using.
To decorate cupcakes:
- Pipe a spiral of frosting on each cupcake.
- Sprinkle with some toasted coconut.
- Place a slice of fresh pineapple wedge on top and top with a maraschino cherry.
👩🏻🍳 Recipe FAQs
Dense cupcakes happen usually when the batter is overmixed. Only mix ingredients just until they are fully incorporated.
Nope! During the baking process, the little amount of alcohol that is included in this recipe gets diluted and evaporates out of the cupcakes. Meanwhile, the flavor remains.
If you are only including the rum in the cupcakes, and not as an added ingredient to the frosting, then these are safe for children to eat. The alcohol is baked out of the cupcakes during the baking process.
Store unfrosted cupcakes in an airtight container at room temperature for up to 5 days and store the frosting separately in an airtight container in the refrigerator for up to 5 days.
Ready to make these moist pineapple cupcakes? Here are the kitchen tools and equipment you’ll need:
More cupcake recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Piña Colada Cupcakes
These cupcakes are full of bright tropical flavors in each bite!
Servings: 24 cupcakes
Calories: 338kcal
Instructions
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Preheat the oven to 350°F degrees. Line two cupcake pans with cupcake liners.
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In the bowl of a stand mixer, cream together the softened butter and sugar.
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Add in the egg whites, oil, baking powder, salt, rum flavoring and coconut milk. Combine well.
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Add the flour and mix thoroughly. Stop the mixer, scrape the sides and mix again.
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Fill each cupcake liner with enough batter to fill approximately ⅔ full.
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Bake in preheated oven for 14-16 minutes or until slightly browned. Allow to cool completely before decorating.
Make the frosting
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In the bowl of a stand mixer, beat the softened butter and powdered sugar together until mostly combined . Add in the salt and coconut milk.
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Beat until smooth – scraping the sides frequently and adding additional milk only if needed to bring the frosting together.
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Transfer the frosting to a piping bag fitted with a large star tip.
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To toast the coconut, preheat the oven to 350 degrees. Spread the coconut on a parchment lined baking sheet (for easy cleanup) and bake for about 5-10 minutes or just until browned. Watch closely as they can go from toasty to burned very quickly. Remove from the oven and allow to cool before stirring and sprinkling on cupcakes.
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To decorate the cupcakes, gently pipe a spiral cone shape of frosting on each cupcake. Sprinkle with some toasted coconut, insert a wedge of fresh pineapple and top with a cherry.
Notes
Storage: Cupcakes are best served freshly decorated – if storing, remove or do not decorate with the pineapple or cherry until just prior to serving. Cupcakes can be stored in an airtight container for up to 2 days in the fridge or frozen for 3 months.
Nutrition
Calories: 338kcal | Carbohydrates: 45g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 260mg | Potassium: 64mg | Fiber: 1g | Sugar: 36g | Vitamin A: 357IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
