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Piña colada cupcakes
Husnain Ali

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs, one at a time, then stir in vanilla and coconut extracts.
  5. Mix in crushed pineapple and sour cream until well combined.
  6. Gradually fold in dry ingredients and shredded coconut until just combined.
  7. Divide batter evenly among cupcake liners and bake 18-20 minutes or until a toothpick comes out clean.
  8. Let cupcakes cool completely before frosting.
  9. For frosting, beat butter until creamy, gradually add powdered sugar, then mix in coconut cream and rum.
  10. 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.

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