Piña 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.


– Cake flour – Baking powder – Baking soda – Salt – Milk – Sour cream – Pineapple juice – Maraschino cherries

– Vanilla extract – Coconut extract – Eggs – Butter – Sugar – Coconut milk – Rum extract


– Mix the dry ingredients in one bowl. Whisk the milk, sour cream, pineapple juice, and coconut extract together in another bowl. – Whisk two eggs together in small bowl. Cream the butter and sugar together for three minutes on medium high. Add eggs and beat for one minute.


– Add flour mixture and slowly combine all mixtures. – Fill the muffin pan and bake at 450 degrees for 15-18 minutes. – While baking, make the frosting.  – Top with maraschino cherry and mini umbrella. Enjoy!

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