Pina Colada Cupcakes
🎯 Yields: 12 cupcakes
⏱️ Total Time: ~1 hour
(Prep: 15 min | Bake: 18–22 min | Cool & Frost: 20–30 min)
📝 Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup coconut milk (or regular milk)
¼ cup crushed pineapple (drained, save juice for frosting or glaze)
½ cup shredded sweetened coconut
2 tbsp white rum (optional for authentic Pina Colada flavor)
For the Coconut Cream Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar (sifted)
½ cup coconut cream (or full-fat coconut milk, chilled and separated)
1 tsp vanilla extract
Pinch of salt
¼ cup shredded coconut, toasted (for garnish)
🔧 Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
2. Make the Cupcake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy, about 2–3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate adding the dry ingredients and coconut milk to the wet ingredients, mixing until just combined.
Fold in crushed pineapple, shredded coconut, and rum (if using).
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
3. Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
4. Make the Coconut Cream Frosting
Beat cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar and beat until fully incorporated.
Add coconut cream, vanilla extract, and a pinch of salt. Mix until smooth and fluffy.
If the frosting is too soft, refrigerate it for 10–15 minutes to firm it up before frosting the cupcakes.
5. Frost the Cupcakes
Once the cupcakes have cooled, spread or pipe the coconut cream frosting onto each one.
Garnish with toasted shredded coconut for added texture and flavor.
6. Serve & Enjoy
These cupcakes are best served the same day, though they can be stored in an airtight container in the fridge for up to 2 days. Let them come to room temperature before serving for the best flavor and texture.
💡 Tips & Variations
Alcohol-Free: You can skip the rum if you prefer a non-alcoholic version, or substitute with coconut extract for more coconut flavor.
Tropical Variations: For extra flavor, mix in mango chunks or banana into the batter for a more tropical twist.
Make Ahead: You can make the cupcakes and frosting a day ahead and store them separately. Frost right before serving.