Pina Colada Cupcakes (Printable)
Tropical cupcakes with pineapple, coconut, rum, and creamy coconut frosting.
# What You'll Need:
→ Cupcake Base
01 - 1 ½ cups all-purpose flour
02 - 1 ½ tsp baking powder
03 - ¼ tsp salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
→ Tropical Add-ins
07 - ⅓ cup coconut milk (canned, full-fat)
08 - ⅓ cup crushed pineapple, well-drained
09 - ¼ cup pineapple juice
10 - 2 tbsp light rum or additional pineapple juice
11 - 1 tsp vanilla extract
12 - ½ cup sweetened shredded coconut
→ Coconut Frosting
13 - ½ cup unsalted butter, softened
14 - 3 cups powdered sugar, sifted
15 - 3 tbsp coconut milk (canned, full-fat)
16 - ½ tsp vanilla extract
17 - Pinch of salt
→ Garnish
18 - 2 tbsp toasted shredded coconut
19 - 12 maraschino cherries
20 - Small pineapple wedges
# How To Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Blend in coconut milk, pineapple juice, rum if using, and vanilla extract until fully combined.
05 - Gradually add dry ingredients, mixing just until incorporated. Gently fold in crushed pineapple and shredded coconut.
06 - Divide batter evenly among cupcake liners, filling each approximately 2/3 full.
07 - Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Cool in tin for 5 minutes, then transfer to wire rack to cool completely.
08 - Beat butter until creamy. Gradually incorporate powdered sugar, followed by coconut milk, vanilla, and salt. Whip until light and fluffy.
09 - Generously frost cooled cupcakes. Top with toasted coconut, a maraschino cherry, and pineapple wedge if desired.
# Expert Tips:
01 -
- They taste like a beach vacation wrapped in frosting
- The rum is optional but makes everything feel fancier
02 -
- Overmixing the batter makes tough cupcakes
- Room temperature ingredients combine smoothly without curdling
03 -
- Use parchment paper liners instead of foil for easy release
- Let the frosting sit for 10 minutes after mixing for better piping consistency