Piña Colada Cupcakes Recipe
These Piña Colada Cupcakes are tropical, moist, and bursting with pineapple and coconut flavors. Topped with a creamy coconut frosting and a hint of rum flavor, they’re perfect for summer parties or anytime you need a mini vacation in dessert form. Light, fluffy, and irresistibly sweet, these cupcakes bring the taste of a classic cocktail to your baking tray.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- ½ tsp coconut extract
- ½ cup crushed pineapple drained
- ½ cup sour cream
- ½ cup shredded coconut
- 2 tbsp pineapple juice
- ½ cup unsalted butter for frosting
- 1 ½ cups powdered sugar
- 2 tbsp coconut cream
- 1 tbsp rum or rum extract
- Pineapple slices and maraschino cherries for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla and coconut extracts.
- Mix in crushed pineapple and sour cream until well combined.
- Gradually fold in dry ingredients and shredded coconut until just combined.
- Divide batter evenly among cupcake liners and bake 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
- For frosting, beat butter until creamy, gradually add powdered sugar, then mix in coconut cream and rum.
- Pipe frosting onto cooled cupcakes and garnish with pineapple slices and cherries.
Notes
- Use canned pineapple for consistent sweetness, and adjust rum extract to taste if avoiding alcohol.
- Cupcakes are best eaten the same day but can be stored in an airtight container for 2 days.