Introduction
biting into a cupcake that instantly evokes sun-warmed beaches, swaying palm trees, and the gentle whisper of waves. These Piña Colada Cupcakes capture that very feeling — sweet pineapple and creamy coconut harmonizing in a soft vanilla base, crowned with a coconut-rum frosting and a sprinkling of toasted coconut or pineapple bits on top. They’re small in size but rich in flavor, bringing a taste of the tropics to your kitchen. Perfect for summer celebrations, themed parties, or simply whenever you crave a tropical escape from everyday routine.
Why You’ll Love This Recipe
- Miniature indulgence: Cupcake size makes them fun to eat, easy to serve and share, yet full of flavor.
- Tropical flavor explosion: The combination of pineapple, coconut and hint of rum (or rum extract) creates a flavor that feels exotic and festive.
- Versatile and playful: From plain to decorated, you can adapt for kids, adults, or special occasions.
- Great showpiece dessert: Their appearance — golden cake, white coconut-frosting, tropical garnish — is eye-catching and joyful.
- Make-ahead friendly: They can be baked and frosted ahead of time, making them a practical choice for gatherings.
Ingredients (Makes approx. 12 cupcakes)
Cupcake base:
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup coconut milk (or regular milk + 1-2 teaspoons coconut extract)
- 1 teaspoon pure vanilla extract
- ⅓ cup crushed pineapple, well drained
Frosting:
- ½ cup unsalted butter, softened
- 4 oz (≈115 g) cream cheese, softened
- 2 cups powdered sugar, sifted
- 1–2 tablespoons pineapple juice (or a little rum extract)
- ½ teaspoon coconut extract
Garnish:
- Toasted shredded coconut
- Small pineapple chunks or a tiny wedge
- Optional: maraschino cherry, a sprinkle of rum-soaked pineapple bits (for adult version)
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (≈175°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder and salt. This ensures the cupcakes have even rising and texture.
3. Cream Butter and Sugar
In a separate mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). This introduces air, giving a tender crumb.
4. Add Eggs and Flavorings
Add the eggs one at a time, mixing after each addition until fully incorporated. Stir in the vanilla extract (and coconut extract if using). Scrape down the sides of the bowl as needed.
5. Combine Wet & Dry, Plus Pineapple
Alternate adding the flour mixture and the coconut milk (or milk + extract) into the butter-sugar mixture — begin and end with the flour mixture. Mix until just combined (avoid over-mixing). Then fold in the well-drained crushed pineapple gently so you retain some texture and moisture.
6. Fill & Bake
Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake in the preheated oven for approximately 18-22 minutes or until a toothpick inserted into the center comes out clean (with maybe a crumb or two). Remove from oven and let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Prepare the Frosting
While cupcakes cool, make the frosting. In a bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated and smooth. Add the pineapple juice (or rum extract) and coconut extract, adjusting to your taste and desired consistency. If frosting gets too soft, refrigerate for a few minutes.
8. Frost & Garnish
Once cupcakes are completely cooled, pipe or spread the frosting on top of each. Sprinkle with toasted shredded coconut and place a small piece of pineapple (or a cherry) on each for garnish. For an adult version, you might drizzle a tiny bit of rum-soaked pineapple or a rum glaze.
9. Serve or Store
Serve once decorated. If preparing ahead, store in the refrigerator in an airtight container for up to 2 days. Bring to near room temperature before serving for best flavor.
Tips & Tricks
- Drain the pineapple well: Excess juice will make the batter too wet and may affect rise and texture.
- Don’t over-mix batter: Over-mixing leads to dense, heavy cupcakes rather than light and tender.
- Use room temperature ingredients: Eggs and butter at room temp integrate better, giving smoother batter and consistent bake.
- Toast coconut: Spread shredded coconut on a baking sheet and toast in a 325°F oven for ~5 minutes, stirring once. Adds flavour and image.
- Check doneness carefully: Remove cupcakes when the toothpick comes out clean or with a few moist crumbs, not batter. They’ll continue to set slightly after removal.
- Chill frosting if too soft: If your kitchen is warm and the frosting is too soft to pipe neatly, refrigerate for 10 minutes.
- Bring out flavor: The pineapple and coconut flavors are mild — you can increase the coconut extract slightly or add a hint of rum extract for adult palettes.
Variations & Options
- Chocolate-coconut twist: Add 2 tablespoons of cocoa powder to the dry mix for a chocolate base, and top with coconut-rum frosting.
- Vegan version: Use plant-based butter, dairy-free cream cheese, flax eggs, and coconut-milk based batter.
- Tropical fruit mix: Fold in finely diced mango or papaya along with pineapple for extra exotic flavour.
- Mini cupcake version: Use mini liners and shorten baking time to about 12–15 minutes for 24 mini cupcakes — perfect for buffets or kids’ parties.
- Alcohol-infused version: For adult use, drizzle a little rum glaze over the baked cupcakes before frosting, or fold in a teaspoon of light rum into the batter or frosting.
Frequently Asked Questions (FAQ)
Can I make these ahead and freeze?
Yes — you can bake the cupcakes and freeze them (unfrosted) in an airtight container for up to 2 months. Thaw completely, then frost just before serving.
What if I don’t have coconut extract?
You can substitute with vanilla extract and increase the shredded coconut garnish for texture and flavour. The coconut note will be milder but still pleasant.
How do I store leftovers and what’s the shelf life?
Store them in an airtight container in the refrigerator for up to 2 days. Bring them to near room temperature before serving for best flavor and texture.
Can I make the batter in a stand mixer?
Yes — a stand mixer’s paddle attachment is perfect for creaming butter and sugar, and mixing batter. Just be careful to mix the final wet and dry additions on low speed to avoid over-mixing.