Piña Colada Coconut Cupcakes

Piña Colada Coconut Cupcakes

Hey there, cupcake lovers! If you’re craving a taste of the tropics but don’t want to hop on a plane, these Piña Colada Coconut Cupcakes are here to whisk you away.

Packed with pineapple-y sweetness, creamy coconut flavor, and just the right amount of rum flair, these cupcakes are like sunshine in dessert form.

Perfect for summer parties or whenever you need a little pick-me-up, they’re easy enough for beginners yet fancy enough to impress your friends.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Ingredients
Start by gathering all your ingredients—freshly shredded coconut, crushed pineapple, butter, sugar, flour, and a splash of dark rum (or rum extract if you prefer a non-alcoholic version). Having everything measured out makes the process smooth as piña colada sipping.

Step 2: Mix Up the Batter
In a large bowl, cream together the butter and sugar until light and fluffy—it should look like golden clouds! Add eggs one at a time, then mix in the vanilla and rum. Slowly fold in the dry ingredients alternately with the pineapple juice for a perfectly balanced batter. Imagine the tropical vibes already wafting through your kitchen.

Step 3: Bake Those Beauties
Scoop the batter into lined cupcake tins, filling each about ¾ full. Pop them into the oven and let the magic happen. While they bake, you’ll catch whiffs of coconut and pineapple mingling together—it’s almost cruel how good it smells! Once they’re golden brown and springy to the touch, pull them out and let them cool completely before frosting.

Step 4: Whip Up the Frosting
For the frosting, beat softened butter with powdered sugar, coconut cream, and a hint of lime zest for that extra zing. Spread or pipe it onto the cooled cupcakes, then sprinkle toasted coconut flakes on top for a finishing touch. Picture-perfect and oh-so-delicious!

Step 5: Garnish & Serve
Add a tiny paper umbrella or a slice of fresh pineapple for garnish because why not? These cupcakes deserve their moment in the spotlight. Now grab a fork (or your hands—we won’t judge!) and dig in.

Pro Tips

• Toast Your Coconut: Toasted coconut adds a deeper, nuttier flavor compared to raw coconut. Just toss it in a skillet over medium heat until golden brown.
• Use Fresh Pineapple Juice: For maximum freshness, squeeze your own pineapple juice instead of using canned. Trust me, it’s worth the effort!
• Make Ahead Friendly: You can bake the cupcakes a day ahead and store them unfrosted. Frost them right before serving for ultimate fluffiness.
• Rum Optional: If you prefer non-alcoholic treats, use rum extract instead of actual rum. No one will miss it!
• Chill Before Piping: Chill the frosting for 15 minutes before piping to keep it stable and picture-perfect.

Storage

• Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
• Keep unfrosted cupcakes at room temperature for up to 2 days.
• Freeze baked, unfrosted cupcakes for up to 3 months; thaw overnight in the fridge before frosting.

Piña Colada Coconut Cupcakes

Cooking Method: Baking Cuisine: Fusion Favorites Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Rest Time 10 mins Total Time 50 mins

Servings: 8 Calories: 280

Best Season: Summer

Dietary:

Vegetarian

Description

These Piña Colada Coconut Cupcakes combine moist pineapple-infused cake with creamy coconut frosting for a dessert that screams vacation vibes. Easy to make and even easier to devour!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¹⁄₂ tsp salt
• ¹⁄₂ cup unsalted butter, softened
• ³⁄₄ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp dark rum
• ¹⁄₂ cup crushed pineapple, drained (reserve juice)
• ¹⁄₄ cup pineapple juice (from drained pineapple)
• ¹⁄₂ cup sweetened shredded coconut, plus extra for topping
• ¹⁄₂ cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar
• 2 tbsp coconut cream (or heavy cream)
• 1 lime, zest

Instructions

1. Preheat your oven to 350°F (175°C). Line a cupcake tin with liners and set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and rum (or rum extract).
4. Gradually add the dry ingredients to the wet mixture, alternating with the reserved pineapple juice. Fold in the crushed pineapple and shredded coconut.
5. Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
6. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, coconut cream, and lime zest. Beat until smooth and fluffy.
7. Pipe or spread the frosting onto cooled cupcakes. Sprinkle toasted coconut flakes on top and garnish with lime zest or a pineapple slice if desired.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 36g12%

Dietary Fiber 1g4%

Sugars 25g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Substitute rum with rum extract for a kid-friendly version.
• To toast coconut, spread it on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
• Use gluten-free flour for a gluten-free option.
• Double the recipe for larger gatherings—it disappears fast!
• Store leftovers properly to maintain freshness.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Tropical Desserts, Coconut Treats, Pineapple Recipes