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.