Piña Colada Cupcakes Recipe

The tropical flavors in this delicious pina colada cupcake recipe will remind you of island breezes and sultry beach weather. For a taste of the tropics, make this delicious cake for your next party or get-together. Your friends and family will love these amazing cupcakes!

It does not have to be a special occasion to enjoy these delicious cupcakes. While terrific for a pool party, birthday cake, baby shower, or another festive occasion, these summery cupcakes are great for a snack or dessert. A combination of pineapple flavor, rum flavors, and coconut, this is the perfect cupcake the next time you want something that reminds you of a tropical vacation.

Piña Colada Cupcakes Recipe

The coconut flavor really comes through in this easy recipe. If a pina colada drink is your favorite cocktail (or one of your favorites) this tropical cupcake is a great recipe for duplicating that pina colada flavor in a cupcake form.

This pina colada cupcakes recipe produces moist pineapple cupcakes… well, pineapple coconut cupcakes. When you add in the rum, it is a magical fusion of flavors that come together to make the best cupcakes ever! Or close to it. Make these easy pina colada cupcakes the next time you want a special cupcake your whole family will enjoy.

Tips and variations for making this pina colada cupcakes recipe:

● 1 large can of crushed pineapple is 20 ounces.
● When you drain the pineapple for this recipe you are reserving the juice for later use.
● Instead of coconut extract, try rum extract for a different flavor.
● 8 Tablespoons of butter = ½ cup = 1 stick in the United States.
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● This recipe uses toasted coconut for the garnish, but un-toasted coconut flakes are fine if you prefer.
● Other garnish ideas are tan or blue sanding sugar to set a beach scene instead of trying to replicate the classic drink.
● Various paper liners and wrappers can be used to set the theme of beachy, party, tropical, or elegant.
● This coconut buttercream frosting is used for this cupcake recipe. You could go in another direction and use pineapple frosting, or classic vanilla frosting.
● These cupcakes must be completely cool before frosting. Your frosting is subject to melting or clotting if your cupcakes are not completely cooled. Try sticking your cupcakes in the freezer for 15-30 minutes before frosting. This makes the cooling process quicker.
● These cupcakes need to be stored in the refrigerator and can be stored for up to three days. This is a wonderful two-tier cupcake storage container, great for storage or for transporting up to 24 cupcakes.
● Store the cake in an airtight container, in the freezer, for up to 3 months.
● Let the cupcakes sit at room temperature for 30 minutes before serving.

If you like Pina Coladas, you will love these terrific Pina colada recipes:

● Piña Colada Cake Recipe (a pina colada in cake form)
● Easy Piña Colada Recipe (the classic cocktail)

If you enjoy cupcakes, try one of these delicious cupcake recipes. One of them is sure to become one of your favorite cupcakes recipe!

● Beer and Sauerkraut Cupcakes Recipe (believe it or not the combination is fabulous!)
● Perfect Chocolate Cupcake Recipe (it really is perfect)
● Raspberry Rose Cupcakes

Pina Colada Cupcake Recipe Ingredients

For the Pina Colada Cupcakes:
● 1½ cups of All-Purpose Flour
● 1½ teaspoons of Baking Powder
● ¼ teaspoon of Salt
● 20 ounces of Crushed Pineapple
● ¼ cup Pineapple Juice (use the juice from the can of crushed pineapple)
● ½ cup of Full Fat Coconut Milk (from a can)
● ¼ cup of Malibu Coconut Rum
● ¼ teaspoon of Coconut Extract
● 1 cup of White Granulated Sugar
● ½ cup of Unsalted Butter, softened
● 2 large Eggs

For the Coconut Buttercream Frosting:
● 1 cup of Unsalted Butter, softened
● 4 cups of Confectioners’ Sugar
● 2 tablespoons of Coconut Milk
● 1 tablespoon of Malibu Coconut Rum

Garnishes:
● ½ cup Toasted Shredded Coconut
● 12 Maraschino Cherries
● Fresh Pineapple Wedges

Piña Colada Cupcakes Mise en Place:

● Stand Mixer
● Measuring Cup
● Measuring Spoons
● Cupcake Pan (12)
● Cupcake Liners
● Strainer
● Sifter
● Paper Umbrellas (cocktail umbrellas)
● Rubber Spatula
● Wire Cooling Rack
● Small Bowl
● Frosting Knife
● Piping Bag
● Frosting Tip
● Frosting Knife

Piña Colada Cupcakes Recipe Directions:

Pina Colada Cupcakes:
1. Preheat the oven to 350°F and line a 12-cup cupcake pan with paper liner.
2. Drain the can of crushed pineapple. Reserve the juice. Press down with a spatula to wring out as much moisture as possible. Set aside the drained, crushed pineapple.
3. Sift together flour, baking powder, and salt. Set aside.

4. In a liquid measuring cup combine pineapple juice (from the can of crushed pineapple), coconut milk, coconut rum, and coconut extract. Whisk together in a small bowl to combine and set aside.

5. In a large mixer bowl, using an electric mixer, cream together sugar and butter on medium speed for 3 to 4 minutes until light and fluffy.

6. Add one egg at a time to the sugar and butter mixture and beat on low speed for a minute after each addition.

7. Add the sifted flour mixture in three batches, alternating with the pineapple juice-coconut milk and rum mixture, beginning and ending with the flour mixture. Make sure not to mix the batter.

8. Add the drained crushed pineapple and fold it in by hand.

9. Divide batter among the prepared cupcake pan, filling each cup, almost to the top.

10. Bake in the preheated 350°F oven for 25 minutes, until a toothpick inserted into the center of the cupcakes, comes out clean.

11. Let the pina colada cupcakes cool in the cupcake pan for at least 10 minutes, before transferring them to a wire rack to cool completely before frosting with coconut buttercream and decorating.
12. Once the cupcakes are cool frost with coconut buttercream, sprinkle shredded coconut over top, and garnish with a maraschino cherry, and a small pineapple wedge if desired.

Coconut Buttercream Frosting:
1. In a large bowl, beat the softened butter till light and fluffy. About 3 to 4 minutes.
2. Slowly add the powdered sugar, adding ½ a cup at a time, and beating on the lowest speed until the sugar is incorporated into the butter.
3. Add the coconut milk, coconut extract, and coconut rum and beat for another 2 to 3 minutes till light, fluffy, and whipped.

To Assemble the Pina Colada Cupcakes:
1. Transfer the Coconut Buttercream to a pastry bag fitted with a round tip.
2. Pipe mounds of frosting on each cupcake.

3. Cover the frosting in toasted shredded coconut.

4. Add a maraschino cherry on top and a pineapple wedge on the side along with a paper umbrella, to make it look like the classic drink.

Yield: 12

Piña Colada Cupcakes Recipe

Print

Piña Colada Cupcakes Recipe. The tropical flavors in this delicious pina colada cupcakes recipe will remind you of island breezes and sultry beach weather. For a taste of the tropics, make this delicious cake for your next party or get-together. Your friends and family will love these amazing cupcakes!

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 20 minutes

Total Time 1 hour

Ingredients

For the Pina Colada Cupcakes:

• 1½ cups of All-Purpose Flour
• 1½ teaspoons of Baking Powder
• ¼ teaspoon of Salt
• 20 ounces of Crushed Pineapple
• ¼ cup Pineapple Juice (use the juice from the can of crushed pineapple)
• ½ cup of Full Fat Coconut Milk (from a can)
• ¼ cup of Malibu Coconut Rum
• ¼ teaspoon of Coconut Extract
• 1 cup of White Granulated Sugar
• ½ cup of Unsalted Butter, softened
• 2 large Eggs

For the Coconut Buttercream Frosting:

• 1 cup of Unsalted Butter, softened
• 4 cups of Confectioners' Sugar
• 2 tablespoons of Coconut Milk
• 1 tablespoon of Malibu Coconut Rum

Garnishes:

• ½ cup Toasted Shredded Coconut
• 12 Maraschino Cherries
• Fresh Pineapple Wedges

Instructions

1. Pina Colada Cupcakes:
2. Preheat the oven to 350°F and line a 12-cup cupcake pan with a paper liner.
3. Drain the can of crushed pineapple. Reserve the juice. Press down with a spatula to wring out as much moisture as possible. Set aside the drained, crushed pineapple.
4. Sift together flour, baking powder, and salt. Set aside.
5. In a liquid measuring cup, combine pineapple juice (from the can of crushed pineapple), coconut milk, coconut rum, and coconut extract. Whisk together in a small bowl to combine and set aside.
6. In a large mixer bowl, using an electric mixer, cream together sugar and butter on medium speed for 3 to 4 minutes until light and fluffy.
7. Add one egg at a time to the sugar and butter mixture and beat on low speed for a minute after each addition.
8. Add the sifted flour mixture in three batches, alternating with the pineapple juice-coconut milk and rum mixture, beginning and ending with the flour mixture. Make sure not to mix the batter.
9. Add the drained crushed pineapple and fold it in by hand.
10. Divide batter among the prepared cupcake pan, filling each cup almost to the top.
11. Bake in the preheated 350°F oven for 25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
12. Let the pina colada cupcakes cool in the cupcake pan for at least 10 minutes before transferring them to a wire rack to cool completely before frosting them with coconut buttercream and decorating.
13. Once the cupcakes are cool, frost them with coconut buttercream, sprinkle shredded coconut over the top, and garnish with a maraschino cherry and a small pineapple wedge if desired.
14. Coconut Buttercream Frosting:
15. In a large bowl, beat the softened butter till light and fluffy. It takes about 3 to 4 minutes.
16. Slowly add the powdered sugar, adding ½ a cup at a time and beating on the lowest speed until the sugar is incorporated into the butter.
17. Add the coconut milk, coconut extract, and coconut rum and beat for another 2 to 3 minutes till light, fluffy, and whipped.
18. Assemble the Pina Colada Cupcakes:
19. Transfer the Coconut Buttercream to a pastry bag fitted with a round tip.
20. Pipe mounds of frosting on each cupcake.
21. Cover the frosting in toasted shredded coconut.
22. Add a maraschino cherry on top and a pineapple wedge on the side, along with a paper umbrella, to make it look like the classic drink.
    

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 690Total Fat: 33gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 94mgSodium: 157mgCarbohydrates: 92gFiber: 2gSugar: 76gProtein: 4g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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