Fluffy Pina Colada Cupcakes Recipe: Tropical Bliss in Every Bite

Tropical dreams burst to life with these irresistible pina colada cupcakes that blend sweet coconut and tangy pineapple into a delectable dessert.

Summer memories dance across your taste buds with every delightful bite.

Rum-soaked and creamy, these cupcakes capture the essence of beachside relaxation.

Soft, moist cake layers whisper hints of paradise with each forkful.

The luscious frosting swirls like gentle waves, promising a mini vacation in every single cupcake.

Rich coconut and bright pineapple create a harmonious symphony of tropical flavors that transport you straight to a sun-drenched island.

Tips for Moist, Fluffy Cupcakes

• Squeeze excess moisture from crushed pineapple using a clean kitchen towel to prevent soggy cupcakes.
• Toast shredded coconut before adding to batter for a deeper, nuttier taste and extra crunch.
• Bring eggs, butter, and coconut milk to room temperature for smoother batter and better cake texture.
• Gently fold ingredients until just combined to keep cupcakes light and tender, avoiding dense results.
• Insert a toothpick at a slight angle to ensure accurate testing of cupcake's internal baking status.

Variations for Piña Colada Cupcakes

• Tropical Rum Punch Cupcakes: Replace coconut milk with pineapple juice and add a splash of dark rum to the batter for a more intense tropical flavor.
• Gluten-Free Sunshine Cupcakes: Swap wheat flour with almond or coconut flour, ensuring a lighter, gluten-free version that maintains the tropical essence.
• Vegan Paradise Cupcakes: Use plant-based butter, coconut oil, and replace eggs with mashed banana or applesauce to create a dairy-free and egg-free tropical treat.
• Low-Sugar Wellness Cupcakes: Substitute sugar with monk fruit sweetener or stevia, and use Greek yogurt instead of butter to reduce overall calories while keeping the cupcakes moist.

Ways to Serve Up Cupcake Paradise

• Tropical Vacation Vibes: Serve these cupcakes on a bright, colorful platter to instantly transport guests to a sunny beach getaway.
• Cocktail Party Flair: Pair these cupcakes with small rum shots or tropical mocktails for a fun, themed dessert presentation that mimics the Pina Colada drink.
• Poolside Dessert Spread: Arrange cupcakes on a tiered stand with fresh pineapple slices and coconut shavings for a refreshing summer dessert display that screams tropical paradise.
• Bridal Shower Delight: Decorate the cupcakes with cute cocktail umbrellas or edible flower garnishes to create an elegant and playful dessert perfect for special celebrations.

Storage for Piña Colada Cupcakes

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Wrap each cupcake individually in plastic wrap to prevent drying out and maintain moisture.
• Place unfrosted cupcakes in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before frosting.
• Keep unfrosted cupcakes in a cool, dry place for 1-2 days. Cover with a clean kitchen towel to prevent them from drying out.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds on low power. Allow frosted cupcakes to sit at room temperature for 15 minutes before serving to restore soft texture.

FAQs

• What gives these cupcakes their tropical flavor?

The combination of coconut milk, crushed pineapple, and shredded coconut creates a delightful tropical taste that mimics the classic Pina Colada cocktail.

• Can I make these cupcakes without alcohol?

Absolutely! This recipe is non-alcoholic and family-friendly, capturing the essence of a Pina Colada without using rum.

• How do I know when the cupcakes are perfectly baked?

Insert a toothpick into the center of a cupcake – if it comes out clean with no wet batter, they’re done baking. The tops should be lightly golden and spring back when touched.

Tropical Fun with Piña Colada Cupcakes

• Whip Up Tropical Delight: Bring the vacation vibes home with these fun, fruity cupcakes that capture the essence of a classic cocktail in every bite.
• Customize with Ease: Swap ingredients or adjust toppings to make the recipe your own, perfect for bakers who love to experiment and put a personal spin on desserts.
• Quick Crowd-Pleaser: Impress friends and family with a show-stopping dessert that looks complicated but comes together surprisingly fast and simple.
• Versatile Party Treat: Ideal for summer gatherings, birthdays, or any celebration where you want to add a touch of tropical excitement to the dessert table.

Ingredients for Piña Colada Cupcakes

• All-Purpose Flour: A light and fine base that provides structure for the cupcakes.
• Baking Powder, Baking Soda: Essential leavening agents that help the cupcakes rise and become fluffy.
• Salt: Enhances the overall flavor balance of the cupcake batter.

• Butter: Creates a rich and tender texture in the cupcakes.
• Sugar: Adds sweetness and helps with the cupcake's soft crumb.
• Eggs: Bind the ingredients together and provide moisture.
• Vanilla: Adds a warm and classic flavoring to the cupcake base.

• Coconut Milk, Crushed Pineapple, Shredded Coconut: Bring a delightful tropical twist and create the signature Pina Colada flavor profile.

• Butter: Provides a creamy and smooth base for the frosting.
• Powdered Sugar: Creates sweetness and helps achieve the right frosting consistency.
• Coconut Milk: Adds a tropical flavor and helps blend the frosting.

• Maraschino Cherries, Shredded Coconut: Add a decorative and flavorful finishing touch to the cupcakes.

How to Bake Coconut-Pineapple Cupcakes

Step 1: Prepare Baking Station

Preheat the oven to 350°F.

Arrange cupcake liners inside the baking pan, creating a cozy space for your tropical treats.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Set the dry mixture aside, ready for its delicious transformation.

Step 3: Create Creamy Base

• Softened butter
• Granulated sugar

Beat until the mixture becomes light and fluffy.

Add eggs one at a time, blending thoroughly after each addition.

Stir in vanilla extract for an extra flavor boost.

Step 4: Combine Wet and Dry Ingredients

Gradually incorporate the dry ingredients into the butter mixture, alternating with coconut milk.

• Crushed pineapple
• Shredded coconut

Mix until just combined, keeping the batter smooth and luscious.

Step 5: Bake Cupcake Delights

Fill cupcake liners about two-thirds full with the batter.

Slide the pan into the preheated oven and bake for 18-20 minutes.

Check doneness by inserting a toothpick – it should come out clean when the cupcakes are perfectly baked.

Step 6: Whip Up Creamy Frosting

• Softened butter
• Powdered sugar
• Coconut milk

Blend until the frosting becomes smooth and spreadable.

Step 7: Decorate and Serve

Once cupcakes have completely cooled, generously frost each one.

• Maraschino cherries
• Additional shredded coconut

Serve and watch faces light up with tropical delight!

Pina Colada Cupcakes Recipe

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4.7 from 31 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Tropical paradise meets sweet indulgence in these dreamy Pina Colada Cupcakes, blending rich coconut and tangy pineapple. Creamy frosting and rum-kissed cake promise a delightful escape that will transport you to sunny Caribbean shores with each delectable bite.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup unsalted butter (softened)
• 2 large eggs
• 1/2 cup canned coconut milk
• 1 cup crushed pineapple (drained)
• 4 cups powdered sugar

Flavor Enhancers:

• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 2 tablespoons light rum
• 1 tablespoon cornstarch
• 1 tablespoon pineapple juice

Garnishes and Decorations:

• Shredded coconut
• Maraschino cherries
• Small pineapple wedges

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Instructions

1. Warm the oven to 350°F and arrange paper liners in a cupcake tray, ensuring even spacing.
2. Combine all dry ingredients – flour, baking powder, baking soda, and salt – in a mixing bowl, whisking thoroughly to eliminate lumps.
3. Cream butter and sugar in a separate bowl until the mixture becomes pale and airy, creating a fluffy texture.
4. Incorporate eggs individually into the butter mixture, blending completely after each addition, then stir in vanilla extract for enhanced flavor.
5. Gradually fold dry ingredients into the wet mixture, alternating with coconut milk to maintain a smooth consistency.
6. Gently fold crushed pineapple and shredded coconut into the batter, distributing ingredients evenly throughout.
7. Distribute batter into cupcake liners, filling each approximately ⅔ full to allow proper rising during baking.
8. Bake for 18-20 minutes at 350°F, checking doneness by inserting a toothpick that should emerge clean when removed.
9. Allow cupcakes to cool completely on a wire rack before preparing frosting.
10. Whip butter, powdered sugar, and coconut milk until the frosting becomes silky and spreadable.
11. Carefully frost each cooled cupcake, creating smooth, elegant peaks.
12. Garnish with maraschino cherries and additional shredded coconut for a tropical presentation.

Notes

• Ensure ingredients are at room temperature for smoother mixing and better texture.
• Drain pineapple thoroughly to prevent excess moisture from affecting cupcake consistency.
• Use full-fat coconut milk for richer, more intense tropical flavor profile.
• For gluten-free option, substitute all-purpose flour with a gluten-free blend and add xanthan gum for better structure.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 12
• Calories: 367
• Sugar: 40 g
• Sodium: 135 mg
• Fat: 18 g
• Saturated Fat: 13 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg