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Home » Recipes » Cupcakes

Piña Colada Cupcakes

By Rebecca Swanner | May 12, 2019 | Updated on April 28, 2021 | 16 Comments
This post may contain affiliate links that we collect a share of sales from. Click here for more details.
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Pina Colada Cupcake Recipe

These light and fluffy Piña Colada Cupcakes were inspired by our favorite tropical cocktail. To make them, we topped a moist, fluffy pineapple cake with a creamy coconut buttercream frosting.

Pina Colada Cupcakes with Coconut Buttercream Frosting

Piña Colada Cupcakes

Piña coladas are easily my favorite tropical drink and these cupcakes transform those delicious flavors into something I can enjoy midday at my desk…. without any weird looks from my coworkers. (For some reason, they hate it when I break out the blender.)

This isn’t my first time baking cocktail-inspired cupcakes. But, when I go on a beachy trip, it’s one sip of the beverage invented in San Juan, Puerto Rico that tells my brain I’m on vacation. You’d think the flight, customs, and sand would do it. But, nope.

Even when I’m not on vacation, one sip takes me away to those lazy summer days. So, I thought I might make cupcakes that capture that vibe. These Piña Colada Cupcakes have a pineapple cake base and a creamy coconut frosting that’s made with coconut milk and coconut extract. This buttercream frosting would also be excellent on our chocolate cupcakes.

Pina Colada Cupcakes

How to Make These Pineapple Cupcakes

  • Preheat oven to 350° F. Sift cake flour, baking powder, baking soda, and salt together in a medium bowl. Set this aside.
  • Whisk the milk, sour cream, pineapple juice, and coconut extract together in a small bowl. Set this aside.
  • Finally, whisk two eggs together in small bowl. Set this aside.
  • Using your stand mixer or handheld mixer, cream the butter and sugar together for three minutes on medium high or until the mixture is light in color. This aerates the batter and helps your cupcakes rise.
  • Add the eggs and beat for one minute.
  • Add half the flour mixture to the mixing bowl. Beat for 15 seconds, then add the milk mixture. Beat at medium speed for 15 seconds, then add the rest of the flour mixture. Scrape down the sides and beat for a final 15 seconds.
  • Fill each cavity in the muffin pan ¾ full with cupcake batter and bake at 350° F for 15-18 minutes. Or, until the cupcakes bounce back when gently pressed. Place the pan on a wire rack to cool completely on a wire rack.
  • While the cupcakes are baking, make the frosting by combining butter and half of the powdered sugar until the buttercream is a creamy consistency. Add the coconut milk and coconut extract.
  • Frost the cupcakes with the piña colada frosting. Top with a maraschino cherry, a slice of pineapple, and a drink umbrella. (Optional, but like, not really optional if you know what we mean.)

Pina Colada Cupcakes

Can I Add Rum?

Yes! A real Piña Colada has rum, but you don’t need it to make these cupcakes. If you do, however, want to add a splash of rum to these, you can. Add ¼ teaspoon of rum (or rum extract) at a time to the coconut frosting until you’re happy with the flavor.

Why Can’t I Use Fresh Pineapple?

I love using fresh fruit whenever possible, but in fresh pineapple there’s an enzyme called bromelain. It’s great as a marinade because it breaks down proteins and makes dishes super tender. But it also causes dairy to separate, which isn’t good when you’re baking.

Heat deactivates the enzyme, which is why I always use canned juice instead of crushed pineapple for this recipe. If you’re grilling them, though, you could use that juice!

Pina Colada Cupcakes

4.78 from 9 votes
Print Recipe
These light and fluffy Piña Colada Cupcakes were inspired by our favorite tropical cocktail. To make them, we topped a moist, fluffy pineapple cake with a creamy coconut buttercream frosting.
Pina Colada Cupcakes
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 18 cupcakes

Ingredients

Cupcakes

  • 1¾ cup cake flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ½ cup milk
  • ½ cup sour cream
  • 1 cup pineapple juice (canned)
  • ½ tsp. vanilla extract
  • ½ tsp. coconut extract
  • 2 large eggs
  • ½ cup unsalted butter (room temperature)
  • 1 cup sugar

Coconut Frosting

  • ½ cup unsalted butter (room temperature)
  • 4 cups powdered sugar (divided)
  • 2 Tbsp. coconut milk
  • 1 tsp. coconut extract
  • ¼ tsp. rum extract (or rum, optional)
  • 18 maraschino cherries
  • 18 pineapple slices
  • 18 drink umbrellas

Instructions

Pineapple Cupcakes

  • Preheat oven to 350°F. Fill muffin tins with 18 cupcake liners.
  • Combine cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
  • Combine milk, sour cream, pineapple juice, vanilla extract, and coconut extract in small bowl. Set aside.
  • Whisk eggs in small bowl. Set aside.
  • Cream butter and sugar in mixing bowl for 3 minutes or until light and fluffy.
  • Add eggs. Let mix for 1 minute. Scrape down sides.
  • Reduce speed to medium and add half of flour mixture. Mix for 15 to 30 seconds until combined.
  • Add milk mixture. Mix for 15 to 30 seconds until combined.
  • Add remaining flour mixture. Mix for 15 to 30 seconds until combined.
  • Scrape down sides and fill cupcake liners ¾ full. Bake for 15-18 minutes until center of cupcake bounces back.
  • Place muffin tin on cooling rack and let cool completely.

Coconut Frosting

  • Combine butter and 2 cups powdered sugar in mixer for about two minutes or until creamy.
  • Add coconut milk and coconut extract.
  • Add remaining powdered sugar. Add additional coconut milk or powdered sugar until desired consistency is reached.
  • Add additional coconut extract ¼ tsp at a time, if desired. Add rum or rum extract if desired.
  • Frost cooled cupcakes and top with one maraschino cherry, a pineapple slice, and a drink umbrella.

Notes

  • Make sure to use canned pineapple instead of fresh pineapple, so the dairy doesn't separate.
  • Use coconut milk instead of coconut milk beverage or lite coconut milk. Coconut milk beverage won't thicken your cupcake batter the same way as coconut milk will.
Nutrition Facts
Pina Colada Cupcakes
Amount Per Serving (1 cupcake)
Calories 306 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 48mg16%
Sodium 116mg5%
Potassium 50mg1%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 37g41%
Protein 2g4%
Vitamin A 550IU11%
Vitamin C 5.8mg7%
Calcium 170mg17%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Cupcakes, Dessert
Cuisine: American
Keyword: pina colada cupcakes
Author: Rebecca Swanner
Did you make this recipe?Leave a review below, then take a photo and tag @letseatcakeblog on Instagram so we can see it!

Pina Colada Cupcakes

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Rebecca Swanner
Rebecca Swanner
Pleased to meet you. I'm the founder and Editor-in-Chief of Let's Eat Cake: The world's first smart, funny lifestyle site for women.

My background is in publishing (I've worked at Parade, Men's Journal, Us Weekly, Stuff, Blender, Beachbody, and more), mostly with a focus in health, fitness, and entertainment. I've also run my own baking company and competed on Cupcake Wars, so hit me up with your baking questions!

For more details, check out my full bio or follow me on Instagram, Twitter, or LinkedIn.
Rebecca Swanner
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As an Amazon Associate we earn from qualifying purchases. This post may contain affiliate links from Amazon and other sites that we collect a share of sales from.
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Reader Interactions

Comments

  1. AvatarLiz says

    August 30, 2017 at 8:29 pm

    These cupcakes are so cute and they sounds absolutely scrumptious!

    Reply
  2. AvatarCindy says

    February 1, 2018 at 11:24 pm

    The enzymes in fresh pineapple make baking adventures go awry – that’s why it worked when you used canned! These look fantastic – I’d definitely add booze to the frosting though!

    Reply
  3. AvatarMorgan Eisenberg says

    May 13, 2019 at 12:16 pm

    Cupcakes and coladas is my kind of happy hour.

    Reply
    • Rebecca SwannerRebecca Swanner says

      May 13, 2019 at 12:22 pm

      Ours too! Now we’re talking. Is it 5pm yet?

      Reply
  4. AvatarJo Allison / Jo's Kitchen Larder says

    May 13, 2019 at 12:24 pm

    These look super fun both to make and eat! All the flavours of Pina Colada in a cupcake form, how can you beat that! Can’t wait to try them!

    Reply
    • Rebecca SwannerRebecca Swanner says

      May 13, 2019 at 6:40 pm

      Tag us on Instagram if you do! We’re @letseatcakeblog

      Reply
  5. AvatarAmy says

    May 13, 2019 at 1:10 pm

    Yum! These cupcakes sound delicious! Can’t wait to try them.

    Reply
    • Rebecca SwannerRebecca Swanner says

      May 13, 2019 at 6:40 pm

      Thank you!

      Reply
  6. Avataradriana says

    May 13, 2019 at 1:11 pm

    Sign me up for one or two cupcakes these look delicious and I learned something new cheers!

    Reply
    • Rebecca SwannerRebecca Swanner says

      May 13, 2019 at 6:40 pm

      Cheers! Thanks!

      Reply
  7. AvatarMatt Ivan says

    May 13, 2019 at 1:16 pm

    How cute! Such a fun summer dessert.

    Reply
    • Rebecca SwannerRebecca Swanner says

      May 13, 2019 at 6:40 pm

      Thanks!

      Reply
  8. AvatarMarisa says

    June 23, 2020 at 11:26 pm

    So grateful that these do not use coconut flakes. So unbecoming. I will be making these tomorrow

    Reply
  9. AvatarFitoru Keto Support says

    October 7, 2020 at 2:35 am

    Oh man! This cupcake recipe really look so good! Can’t wait to try this one! Thank you so much for sharing!

    Reply
  10. AvatarCurtis says

    February 9, 2022 at 5:33 pm

    Can I add coconut oil to the cake

    Reply
    • Rebecca SwannerRebecca Swanner says

      February 10, 2022 at 5:54 pm

      We wouldn’t recommend doing this.

      Reply

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