Pina Colada Cupcakes
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Don’t just drink your pina colada! Enjoy it in the form of a cupcake. These moist pineapple cupcakes with coconut frosting will make you feel like you are on a tropical island.
These cupcakes may seem familiar. Not long ago I shared an amazing recipe for pineapple cupcakes with coconut frosting. They have been a huge hit! It has been said more than once that the combination is similar to a pina colada.
So today’s cupcakes are just that, pina colada cupcakes. I made a few tweaks to each recipe and the result is phenomenal. A summery, beachy beverage in the form of a cupcake.
The recipe for the cupcake is the same as my pineapple cupcake recipe, with the addition of rum extract. The extract amps up the pineapple flavor in this sweet cupcake. Making it more like the favorited tropical drink.
The frosting I use to top the pina colada cupcakes is similar to the coconut frosting I mentioned above. While I do love the light coconut flavor in that frosting, I wanted the frosting for today’s cupcakes to be potent with coconut flavor. To achieve this, I altered the butter to sugar ratio just a tad. I also used less coconut milk and added a touch of coconut extract.
If you can’t find coconut extract or you prefer a lighter coconut flavor, you can follow the recipe for my whipped coconut frosting instead. It has a lighter, more natural coconut flavor and a silkier texture.
Pina Colada Cupcakes
Ingredients
For the cupcakes
- 1 ⅔ cups (216 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened to room temperature
- ¼ cup (50 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons rum extract
- 2 large eggs
- 8 ounces (226 g) crushed pineapple, undrained
For the frosting
- 1 ¼ cups (282 g) unsalted butter, softened to room temperature
- 2 ½ cups (180 g) confectioners' sugar
- 4 tablespoons canned coconut milk
- ½ teaspoon coconut extract
- ½ cup (56 g) sweetened shredded coconut, toasted
- slices pineapple for garnish, optional
- maraschino cherries for garnish, optional
Instructions
Make the cupcakes
- Preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners.
- In a medium mixing bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Set aside.
- In a separate mixing bowl, beat the butter on medium speed until creamy. Add the sugars, continue to beat for 3 minutes. With the mixer set to low, beat in the vanilla and rum extracts. Beat in the eggs, one at a time, mixing well after each addition. Gradually add the flour, mixing just until combined. Beat in the crushed pineapple and it’s juice.
- Fill the cups of the prepared muffin pan ⅔ of the way full. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean. Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the frosting
- In a large mixing bowl, beat the butter until creamy. Gradually beat in the powdered sugar. Slowly beat in the coconut milk, followed by the extract. Continue mixing until the frosting becomes thick and fluffy, about 5 minutes.
- Top the cupcakes with the frosting. Sprinkle the tops with the toasted coconut. Decorated with pineapple slices and cherries if desired.
Notes
- Coconut milk: Regular full-fat coconut milk is recommended for optimal coconut flavor.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Those look like such fun cupcakes! I love the way you decorated them, so many summery flavors and colors 🙂
Thanks, June!
First of all, these are just about the cutest cupcakes I have ever seen. You have some serious decorating skills!
And that frosting? I bet I could eat it by the spoonful…cake optional! 🙂
You’re too kind, Blair! Thank you, friend.
Those cupcakes look perfect, Jen! Such a beautiful version of pina colada cupcakes – yum!! 🙂
Thank you, Christina!
I have been thinking to make a pina colada cupcake! you beat me to it Jen! looks fantastic, you cannot go wrong with pineapple and coconut! YUM!
AH, I’m sorry! But I know if you make some, your version will be fantastic!
These cupcakes are gorgeous, Jen! Love the tropical flavors — that frosting is seriously calling my name! Perfect cupcakes for summer!
They’re so fitting for summer! Thanks, Kelly!
YUM! I would love to feel like I’m on a tropical island right now. 🙂 These look amazing! I love that you used rum extract, too. Pinning!
Thanks, Erin!
Uuummm, Pina Colada Cupcake! Beautiful, vibrant and delicious looking cupcakes! Loving these beauties! 🙂
Thanks, Anu!
I haven’t made cupcakes in a while 🙂 Definiteky need to try these, love pineapple! Pinning Jen!
You need to make some cupcakes, starting with these! Thanks for pinning, friend!
Pina Coladas are my absolute favorite! And I adore how freaking cute these are. They look insanely amazing!
You are way too sweet, Jocelyn! Thank you so much for your comment!
These cupcakes look gorgeous, Jen! What a fun recipe for the summer! Love the touch of the pineapple and cherry on top, too!
Thanks, Gayle!