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Pina Colada Cupcakes

Pina Colada Cupcakes

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.
Course Cupcakes, Dessert
Cuisine American
Keyword pina colada cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 18 cupcakes
Calories 306kcal
Author Rebecca Swanner



  • 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


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.


  • 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.


Serving: 1cupcake | Calories: 306kcal | Carbohydrates: 47g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 116mg | Potassium: 50mg | Fiber: 1g | Sugar: 37g | Vitamin A: 550IU | Vitamin C: 5.8mg | Calcium: 170mg | Iron: 0.9mg