Taste paradise with these Piña Colada Cupcakes. Soft coconut cupcakes topped with dreamy pineapple cream cheese frosting to create sweet, tropical perfection!
These Piña Colada Cupcakes are a tropical-inspired dessert that combines sweet pineapple and creamy coconut flavors in a soft, moist cupcake. Topped with fluffy coconut frosting and finished with a slice of pineapple, toasted coconut, and a cherry, they capture the classic cocktail’s sunny vibe in dessert form.
For more must-make cupcakes, you have to try Rainbow Cupcakes, Ultimate Chocolate Cupcakes, and Cherry Almond Cupcakes.
Table of Contents
Recipe Ingredients
- Coconut Milk: Rich and creamy with a subtle sweetness, adds a deep coconut flavor and moist texture to the cupcakes.
- Crushed Pineapple: Sweet and tangy, juicy with a slight bite, provides tropical pineapple flavor and moisture to the frosting.
- Sweetened Shredded Coconut: Sweet with a rich coconut flavor, chewy and slightly crunchy when toasted.
See the recipe card for full information on ingredients and quantities.
How to Make Piña Colada Cupcakes
Step 1: Preheat the oven to 350°F (175°C). Line a standard-size muffin pan with cupcake liners, and a second pan with 3 liners. Set aside.
Step 2: In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter and coconut oil on medium-high speed until smooth, about 1 minute. Add the sugar and beat on high speed for 2-3 minutes or until pale. Add the egg whites (they do not need to be beaten separately), vanilla extract, and coconut extract. Mix until combined.
Step 3: In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Step 4: With mixing speed on low, alternate adding the dry ingredients along with the sour cream, coconut milk, and ½ cup of shredded coconut. Mix just until incorporated.
Step 5: Using a #20 scoop (3.5 tablespoons), fill each cupcake liner with batter. Top with toasted coconut and gently press it into the batter.
Step 6: Place in the oven and bake for 18-22 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Meanwhile, to prepare the cream cheese frosting, in the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter along with the salt and vanilla until creamy, about 2 minutes. With mixing speed on low, gradually add the powdered sugar, beating until it forms a thick paste. Add the pineapple, pineapple juice, and cream cheese, mix at the lowest speed possible for 1 minute, then STOP!
Step 8: Pipe over the cooled cupcakes, then top with toasted coconut, crushed pineapple, maraschino cherries, umbrellas, and straws, if desired.
FAQs
To keep the cupcakes moist, keep them covered and in the fridge. The filling will gradually seep into the cakes, keeping them moist.
Yes, you can make the frosting up to 2 days in advance. Store it in an airtight container in the refrigerator and let it soften at room temperature before using.
Storage Info
STORE Pina Colada Cupcakes in an airtight container in the refrigerator for up to 5 days to maintain their moisture. You can FREEZE the cupcakes (without frosting) for up to 3 months; thaw in the fridge overnight before frosting.
More Delicious Cupcakes to Try
Piña Colada Cupcakes Recipe
Ingredients
For the Cupcakes
- 1/4 cup unsalted butter - room temperature
- 1/4 cup unrefined coconut oil - solid-state (not liquid)
- 1 cup granulated sugar
- 3 large egg whites - room temperature
- 1 1/2 tsp vanilla extract
- 1/2 teaspoon coconut extract
- 1 3/4 cup cake flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher sea salt
- 1/2 cup sour cream - full-fat
- 1/2 cup canned coconut milk
- 1/2 cup sweetened shredded coconut
- 1/2 cup sweetened shredded coconut - toasted
For the Frosting
- 1/2 cup unsalted butter - room temperature
- 1/4 tsp kosher sea salt
- 1 1/2 tsp vanilla extract - or vanilla bean paste
- 3 cup powdered sugar
- 1/4 cup crushed pineapple - OR minced pineapple, drained
- 3 tbsp pineapple juice - (from crushed pineapple)
- 8 oz original cream cheese - room temperature for 30 minutes
For Garnish
- toasted coconut
- crushed pineapple
- maraschino cherries
- umbrella toothpicks
- jumbo or striped straws
Instructions
- Preheat the oven to 350°F (175°C). Line a standard-size muffin pan with cupcake liners, and a second pan with 3 liners. Set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter and coconut oil on medium-high speed until smooth, about 1 minute. Add the sugar and beat on high speed for 2-3 minutes or until pale. Add the egg whites (they do not need to be beaten separately), vanilla extract, and coconut extract. Mix until combined.
- In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- With mixing speed on low, alternate adding the dry ingredients along with the sour cream, coconut milk, and ½ cup of shredded coconut. Mix just until incorporated.
- Using a #20 scoop (3.5 tablespoons), fill each cupcake liner with batter. Top with toasted coconut and gently press it into the batter.
- Place in the oven and bake for 18-22 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to prepare the cream cheese frosting, in the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter along with the salt and vanilla until creamy, about 2 minutes. With mixing speed on low, gradually add the powdered sugar, beating until it forms a thick paste. Add the pineapple, pineapple juice, and cream cheese, mix at the lowest speed possible for 1 minute, then STOP!
- Pipe over the cooled cupcakes, then top with toasted coconut, crushed pineapple, maraschino cherries, umbrellas, and straws, if desired.
My cakes didn’t rise. You don’t use baking soda, are you?? I don’t see it in the recipe.
Just baking powder is required in this recipe. You’ll want to make sure it’s fresh- less than 6 months old! I’m sorry they didn’t rise, but I’ve never had that problem with this recipe!
Hey there! I made these today for a Luau party and OH MY GOSH! Yum! However, I was confused a bit on the filling part. It says drained– does that mean pour into a strainer and squeeze all juice out or pour into strainer and let sit until no more juice drains(but still plenty in the crushed pineapple)? I squeezed most(if not all) juice out and felt like I should have left some juice in! Thanks!
Hi
Did you pipe the frosting on your cupcakes, if so, what tip did you use.
For these cupcakes I just used a spatula to spread it on, but you can use a large round tip (I like the #807, #828, #848) too. Just make sure to chill the frosting for a bit before you try to pipe it, I’d say at least 20 minutes.
Hi
What brand of crushed pineapple did you buy that come in a 9oz can. I’ve only seen them in a 8oz can.
Thanks for catching that, it should be a 8 oz can! Just the smaller size.
Oh, you can NEVER swear off cupcakes! These look fantastic and they are so creative!