Print

Pina Colada Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

These tropical Pina Colada Cupcakes combine the classic flavors of pineapple and coconut into a moist, fluffy cupcake topped with creamy coconut-pineapple frosting. Perfect for summer parties or anytime you crave a sweet island treat, these cupcakes are enhanced with toasted coconut flakes and decorative maraschino cherries or pineapple wedges.

Ingredients

Scale

Cupcakes

  • 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

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Line a muffin tray with cupcake paper cases to prevent sticking and make removal easy.
  2. Mix Dry Ingredients and Cream Butter & Sugar: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
  3. Add Eggs, Vanilla, Pineapple, and Coconut: Beat in the eggs one at a time to the creamed mixture, then stir in the vanilla extract. Gently fold in the drained crushed pineapple and shredded coconut using a flat spoon to maintain texture.
  4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternately with the coconut milk to the wet ingredients, mixing just until combined to avoid overmixing. Then, spoon the batter evenly into the cupcake cases, filling each about three quarters full.
  5. Bake and Cool: Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, transfer the cupcakes to a cooling rack and allow them to cool completely before frosting.
  6. Prepare Frosting and Decorate: Beat the softened butter until creamy. Gradually add powdered sugar, coconut milk, and pineapple juice, and continue beating until smooth and fluffy. Optionally, add coconut extract for enhanced flavor. Spread or drizzle the frosting over the cooled cupcakes. Garnish with toasted coconut flakes and top each cupcake with a maraschino cherry or pineapple wedge.

Notes

  • Make sure to drain the crushed pineapple well to avoid watery batter.
  • If you don’t have coconut milk, whole milk is a suitable substitute but will reduce coconut flavor.
  • To toast coconut flakes, spread them on a baking sheet and bake at 175°C (350°F) for 5-7 minutes, stirring halfway, until golden.
  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: Pina Colada Cupcakes, Pineapple cupcakes, Coconut cupcakes, Tropical desserts, Summer cupcakes

Find it online: https://freshrecipehub.com/pina-colada-cupcakes-recipe/