Name: Pina Colada Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 3 large eggs, lightly beaten; 1/2 cup unsweetened pineapple juice; 1/2 cup canola oil; 1 cup canned coconut milk; 2 teaspoons rum extract; 3 cups all-purpose flour; 2 cups sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup butter, softened; 3 tablespoons canned coconut milk; 1 teaspoon rum extract; 3-1/2 cups confectioners’ sugar; Toasted sweetened shredded coconut; Maraschino cherries; Pineapple wedges

Jump to Recipe· 3.8 from 51 reviews

If you love tropical flavors and fun, festive treats, you are going to absolutely adore this Pina Colada Cupcakes Recipe. These cupcakes capture all the sunny, island vibes of the classic pina colada cocktail, blending pineapple, coconut, and a hint of rum extract into a moist, tender cupcake crowned with a luscious coconut buttercream. They’re the perfect way to bring a little sunshine to any occasion, whether you’re hosting a summer party or simply craving a little tropical escape in your day. Get ready to fall in love with this flavorful, easy-to-make delight that’s as joyful to bake as it is to eat!

Ingredients You’ll Need

The image shows six white bowls with different ingredients placed on a white marbled surface. The largest bowl on the left holds white flour sprinkled with some baking powder, creating a fine, powdery texture. Above it, a smaller bowl contains a yellowish crushed mixture with a soft, slightly grainy texture. In the center at the top, a clear glass measuring cup holds a smooth white liquid. To its right, a bowl contains a light beige powder with a wet spot in the middle. Below, in the center, a bowl has a coarse, light brown sugar-like granule mixture. The bottom right bowl is filled with fine white flakes that look like shredded coconut. A beige cloth is partly visible beneath the bowls. photo taken with an iphone --ar 4:5 --v 7

This Pina Colada Cupcakes Recipe relies on a handful of straightforward ingredients that come together to create a balance of sweet, tangy, and creamy flavors with a delightful texture. Each component plays a key role, from the moisture and tropical notes of the pineapple juice and coconut milk to the fluffy crumb thanks to the flour and leavening agents.

3 large eggs, lightly beaten: These provide structure and richness to the cupcake batter.
1/2 cup unsweetened pineapple juice: Adds natural pineapple flavor and moisture with a tangy fruitiness.
1/2 cup canola oil: Keeps the cupcakes tender and moist without overpowering the delicate flavors.
1 cup canned coconut milk: This creamy ingredient deepens the coconut flavor and creates a silky texture.
2 teaspoons rum extract: Gives that warm, unmistakable pina colada essence without the alcohol.
3 cups all-purpose flour: The sturdy base for these cupcakes, contributing to the perfect crumb.
2 cups sugar: Sweetens the cupcakes just right and helps with browning.
2 teaspoons baking powder: Ensures the cupcakes rise nicely and stay fluffy.
1/2 teaspoon baking soda: Helps balance acidity and support rising for tender cake.
1/2 teaspoon salt: Enhances all the sweet and tropical flavors.

Frosting Ingredients

1 cup butter, softened: The creamy, rich base of the coconut buttercream frosting.
3 tablespoons canned coconut milk: Blends in coconut flavor and softens the frosting’s texture.
1 teaspoon rum extract: A little extra flavor boost for that true pina colada experience.
3-1/2 cups confectioners’ sugar: Sweetens and thickens the frosting to a perfect spreadable consistency.

Optional Garnishes

Toasted sweetened shredded coconut: Adds a crunchy texture and additional coconut flavor.
Maraschino cherries: A classic tropical decoration, bright and sweet.
Pineapple wedges: Fresh garnish that lifts the presentation to the next level.

How to Make Pina Colada Cupcakes Recipe

Step 1: Prepare Your Oven and Baking Tools

First things first, preheat your oven to 350 degrees Fahrenheit and line 24 muffin cups with foil liners. This step is essential because it ensures your cupcakes bake evenly and come out perfectly clean without sticking, allowing for easy removal and glorious presentation.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, pineapple juice, canola oil, coconut milk, and rum extract until everything is well combined. This mixture forms the flavorful and moist foundation of your cupcakes, so take a moment to appreciate how the tropical scents start to mingle here—this is where the magic begins!

Step 3: Combine Dry Ingredients

In a separate bowl, whisk the all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients thoroughly ensures even distribution of leavening agents and seasoning, which results in a perfectly textured cupcake with a balanced sweetness.

Step 4: Blend Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, beating gently until smooth. Be careful not to overmix here; just enough to combine everything and create a velvety batter without developing gluten, which could make the cupcakes tough.

Step 5: Bake to Perfection

Fill each lined muffin cup about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This timing ensures the cupcakes are tender and moist with just the right golden color. Let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely—cool cupcakes make for the best frosting application!

Step 6: Make the Coconut Buttercream Frosting

Beat softened butter in a large bowl until creamy, then add the coconut milk and rum extract, mixing well to combine the tropical flavors. Gradually add the confectioners’ sugar, beating until the frosting is fluffy and smooth. This luscious frosting is sweet with a hint of coconut and rum, perfectly complementing the pineapple-infused cupcakes.

Step 7: Frost and Garnish

Once cupcakes are completely cool, spread the coconut buttercream over the top of each cupcake. If you want to bring extra pizzazz and texture, sprinkle toasted shredded coconut on top, and crown with a cheerful maraschino cherry or a fresh pineapple wedge. These finishing touches really elevate the presentation and flavor.

How to Serve Pina Colada Cupcakes Recipe

A single cupcake in a turquoise and white striped wrapper stands centered on a white marbled surface. The cupcake has one light brown base layer topped with a thick layer of white frosting covered in shredded coconut giving a rough texture around the sides. On top, a bright red cherry with a long stem and a small triangular slice of pineapple with yellow flesh and green rind are placed. A small orange cocktail umbrella stands open at the back of the cupcake, adding a tropical look. In the background, two more similarly decorated cupcakes and a white plate are slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The most charming part of serving these cupcakes is the garnishes you choose. Toasted shredded coconut not only adds texture but also intensifies the coconut flavor. Bright red maraschino cherries and fresh pineapple wedges bring color, sweetness, and a touch of tropical elegance, making these cupcakes irresistible to the eye and palate alike.

Side Dishes

Pair your Pina Colada Cupcakes Recipe with fresh fruit platters featuring mangoes, kiwis, or berries to continue the tropical theme. A light, crisp sparkling wine or a virgin pina colada cocktail also pairs beautifully to balance the sweetness and add to the celebratory vibe.

Creative Ways to Present

For a fun twist, serve these cupcakes in miniature tiki cups, or present them on a platter lined with banana leaves for an island-inspired spread. Using colorful cocktail umbrellas or edible flowers adds an extra festive flair and makes your dessert table the highlight of the party.

Make Ahead and Storage

Storing Leftovers

If you have leftover cupcakes, keep them fresh by storing them in an airtight container at room temperature for up to 2 days. Beyond that, refrigeration helps maintain their moisture, but it’s essential to bring them back to room temperature before serving for the best texture and flavor.

Freezing

You can freeze unfrosted cupcake bases for up to 2 months; just wrap each cupcake tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw overnight in the fridge, then frost just before serving to enjoy fresh-tasting cupcakes any time.

Reheating

The key to enjoying leftover Pina Colada Cupcakes Recipe is warming them gently. Microwave a cupcake for about 10 seconds or warm it briefly in a low oven (300°F) for 5-7 minutes. Avoid overheating since this can dry them out or melt the frosting.

FAQs

Can I use fresh pineapple juice instead of canned?

Absolutely! Fresh pineapple juice will add an even brighter, more vibrant flavor to the cupcakes. Just make sure it’s well strained to avoid extra pulp in the batter.

Is there an alcohol content in this recipe?

No, this recipe uses rum extract, which provides flavor without any alcohol, making it family-friendly and perfect for all guests.

Can I substitute the coconut milk?

You can use canned full-fat coconut milk for the richest taste, but light coconut milk or even almond milk can work as substitutes if needed. Keep in mind that the coconut flavor will be milder then.

How should I store cupcakes with frosting?

Frosted cupcakes should be stored in an airtight container in the refrigerator to keep the frosting fresh. Allow them to sit at room temperature for about 30 minutes before eating for the best texture.

Can I double the recipe for a larger batch?

Yes, doubling the Pina Colada Cupcakes Recipe is easy and perfect for bigger crowds. Just be sure to mix batter in larger bowls and adjust baking pans accordingly to maintain even baking times.

Final Thoughts

This Pina Colada Cupcakes Recipe is a delightful way to bring a taste of the tropics to your kitchen and brighten any day with its sweet, sunny flavors. Once you try these cupcakes, I bet they’ll quickly become a beloved favorite to bake and share. So gather your ingredients, roll up your sleeves, and dive into this tropical cupcake adventure — your taste buds will thank you!