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Tropical Pina Colada Cupcakes | lifemadesimplebakes.com
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5 from 1 vote

Piña Colada Cupcakes Recipe

These soft and tender coconut cupcakes are topped with a luscious pineapple cream cheese frosting. Tropical piña colada cupcakes are a sweet escape!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Cupcakes
Cuisine: American
Servings: 15 cupcakes
Calories: 400kcal


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 tsp 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


  • Preheat the oven to 350 degrees. 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 1/2 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 minute.With mixing speed on low gradually add the powdered sugar, beat until it forms a thick paste. Add the pineapple, pineapple juice and cream cheese, mix on 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.


Serving: 15serving | Calories: 400kcal | Carbohydrates: 54g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 30mg | Sodium: 241mg | Potassium: 153mg | Fiber: 1g | Sugar: 42g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg