Introduction

These Pina Colada Cupcakes bring tropical flavors right to your kitchen. Moist and fluffy, they combine pineapple and coconut in a delightful cake topped with creamy frosting. Perfect for summer parties or anytime you crave a taste of the islands.

The image shows five cupcakes arranged closely in a round white plate placed on a white marbled surface. Each cupcake has a light yellow base with a slightly golden brown bottom edge and is wrapped in a white paper liner. On top of each cupcake is a thick layer of white, swirled cream frosting with a glossy, soft texture. Each frosting swirl is topped with a shiny red cherry that has its stem still attached, along with a small wedge of bright yellow pineapple with a slight green tinge near the skin. In the background, there is a blurry white bowl filled with fruit and cream, adding a soft blue-green tint. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup crushed pineapple, drained
½ cup coconut milk or whole milk
½ cup shredded sweetened coconut

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp coconut milk
1 tsp coconut extract (optional)
2 tbsp pineapple juice from the can

Optional Decorations:

Toasted coconut flakes
Maraschino cherries
Pineapple wedges

Instructions

Step 1: Preheat the oven to 175°C (350°F) and line a muffin tray with cupcake cases.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
Step 3: Beat in the eggs one at a time, then add the vanilla extract. Gently fold in the drained crushed pineapple and shredded coconut using a flat spoon.
Step 4: Slowly add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined; avoid overmixing. Spoon the batter evenly into the cupcake cases, filling each about three quarters full.
Step 5: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer the cupcakes to a cooling rack. Let them cool completely before frosting.
Step 6: Beat the softened butter until creamy. Gradually add powdered sugar, coconut milk, and pineapple juice, mixing until smooth. Add coconut extract if using. Spread or drizzle the frosting over cooled cupcakes. Decorate with toasted coconut flakes, maraschino cherries, or pineapple wedges.

Tips & Variations

For extra tropical flavor, substitute crushed pineapple with fresh pineapple chunks finely chopped.
Use full-fat coconut milk for a richer cupcake and frosting texture.
To toast coconut flakes, spread them on a baking sheet and bake at 175°C (350°F) for 5–7 minutes, stirring occasionally until golden brown.
Try adding a splash of rum to the frosting for an adult twist.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

Five cupcakes are placed on a round white plate set on a white marbled surface. Each cupcake has a light golden-brown base wrapped in a white paper liner. On top, there is a swirl of white creamy frosting. Each cupcake is decorated with a triangular piece of yellow pineapple and a bright red cherry with its long stem standing up. In the blurred background, there is a light blue bowl with some fruit pieces visible, and green leaves partially frame the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk or carton coconut milk?

For best results, use canned coconut milk as it is thicker and creamier, enhancing the texture and flavor of the cupcakes and frosting. Carton coconut milk is thinner and may affect the consistency.

How do I prevent cupcakes from being dry?

Make sure not to overmix the batter and measure ingredients accurately. Using crushed pineapple and coconut milk adds moisture, so be sure to drain the pineapple well and use the right amount of liquid for balance.