Pina Colada Cupcakes (Printable Version)

Tropical cupcakes featuring pineapple, coconut, and rum topped with creamy coconut frosting for a festive treat.

# Ingredient List:

→ Cupcake Base

01 - 1 ½ cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - ⅓ cup coconut milk, canned full-fat
08 - ⅓ cup crushed pineapple, well-drained
09 - ¼ cup pineapple juice
10 - 2 tablespoons light rum
11 - 1 teaspoon vanilla extract
12 - ½ cup sweetened shredded coconut

→ Coconut Frosting

13 - ½ cup unsalted butter, softened
14 - 3 cups powdered sugar, sifted
15 - 3 tablespoons coconut milk, canned full-fat
16 - ½ teaspoon vanilla extract
17 - Pinch of salt

→ Garnish

18 - 2 tablespoons toasted shredded coconut
19 - 12 maraschino cherries
20 - Small pineapple wedges

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in eggs, one at a time, then mix in coconut milk, pineapple juice, rum, and vanilla extract until combined.
05 - Gradually add the dry ingredients, mixing just until incorporated. Fold in the crushed pineapple and shredded coconut.
06 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, then coconut milk, vanilla, and salt. Beat until light and fluffy.
09 - Frost the cooled cupcakes generously. Garnish with toasted coconut, a cherry, and a pineapple wedge, if desired.

# Expert Tips:

01 -
  • The pineapple keeps the cupcakes incredibly moist, so they stay fresh for days unlike typical cupcakes that dry out
  • You get all those tropical vacation vibes without leaving your kitchen, and the rum is totally optional if you're baking for kids
  • The frosting is basically edible clouds, thick enough to pipe beautifully but light enough that two cupcakes feel totally reasonable
02 -
  • Overmixing once the flour hits the bowl makes tough cupcakes, fold gently and stop the moment everything's combined
  • The toothpick test is your best friend, but remember the melted pineapple bits can look like undercooked batter so trust your judgment
  • Frosting only really works on completely cool cupcakes, otherwise you'll have a melty slide situation on your hands
03 -
  • Let ingredients come to room temperature before you start, it affects everything from texture to mixing time
  • Fill cupcake liners using a cookie scoop for perfectly equal portions, no arguing over who got the bigger one

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