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Piña Colada Cupcakes
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Piña Colada Cupcakes

These Piña Colada Cupcakes are light and fluffy coconut cakes, topped with coconut frosting, fresh pineapple chunks, and sweetened coconut. Perfect for Cinco de Mayo, summer parties, celebrations, and more!
Course Dessert
Cuisine American
Keyword coconut, cupcakes, pina colada, pineapple
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes

Ingredients

Cupcakes

  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons butter room temperature
  • ¾ cups granulated sugar
  • 6 tablespoons cream cheese room temperature
  • 3 large eggs
  • ½ cup pineapple juice
  • ⅓ cup pineapple finely chopped

Frosting

  • 1 cup unsalted butter softened
  • 4 cups sifted confectioner's sugar
  • 3-4 tablespoons milk
  • 2-3 drops coconut flavoring optional

Optional Garnish:

  • ½ cup toasted coconut flakes
  • pineapple chunks
  • maraschino cherries

Instructions

Cupcakes

  • Preheat the oven to 350 degrees Fahrenheit and place cupcake liners into the cupcake pans.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl add the butter, and sugar. Use a stand or handheld mixer, mix until light and fluffy, about 2 minutes.
  • Add room temperature cream cheese and mix until well combined.
  • Slowly add the eggs, one at a time until well incorporated.
  • Then add half of the dry ingredients to the batter and mix until just combined.
  • Add the pineapple juice and mix.
  • Mix in the remaining dry ingredients until fully incorporated.
  • Fold in the finely chopped pineapple pieces and scrape down the sides to make sure all of the ingredients are well combined.
  • Pour the batter into the prepared cupcake liners.
  • Bake at 350 degrees for 19 minutes.
  • Allow the cupcakes to cool before adding frosting and decorating.

Frosting

  • In a large bowl, beat the softened butter until light and fluffy.
  • Slowly add 1 cup of the confectioner's sugar at a time.
  • Next add the milk and coconut flavoring and beat until creamy.
  • Use your favorite frosting tip to pipe the frosting and garnish.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.
  • Use 100% pineapple juice (not syrup).
  • Use full-fat canned coconut milk.
  • Toasted coconut is optional, if you aren't a fan of toasted coconut regular sweetened coconut flakes can be used.