Fluffy Coconut Cupcakes with Pineapple & Rum Buttercream!
Kitchies! Let’s take a little trip—no passport required—to a place where the sun is shining, the breeze is salty, and there’s a Piña Colada in hand… or in this case, on your plate. These Piña Colada Cupcakes are like a tropical vacation in dessert form! They’re soft, fluffy, coconut-infused cupcakes, topped with creamy pineapple-rum buttercream, a sprinkle of toasted coconut, and a maraschino cherry on top.
These beauties taste like summer, but honestly, I’d eat them year-round. Perfect for parties, luaus, or just because you need a sweet escape. And the best part? They’re easy to make and can even be made boozy for the grown-ups or alcohol-free for a family-friendly treat.
Why These Piña Colada Cupcakes Are a Must-Bake
- Soft and fluffy coconut cupcakes with pineapple bits.
- Lush pineapple-rum buttercream that’s sweet and creamy.
- Tastes like the classic tropical cocktail (minus the hangover!).
- Super easy to make with simple ingredients.
- Perfect for summer parties, birthdays, or a beachy dessert night.
Cuisine: American | Servings: 12 cupcakes
Tips for the Best Piña Colada Cupcakes
- Use canned coconut milk, not coconut water. The fat in the milk makes the cupcakes moist and rich.
- Drain the pineapple well to avoid soggy cupcakes.
- For extra coconut flavor, add shredded coconut to the batter.
- Chill the frosting for 10 minutes before piping if it’s too soft.
- Want a stronger rum flavor? Add a teaspoon of dark rum to the buttercream!
Substitutions and Variations
- Make it non-alcoholic: Skip the rum and use extra pineapple juice in the frosting.
- Add a boozy kick: Brush the cupcakes with a bit of coconut rum before frosting.
- Gluten-free version: Use a 1:1 gluten-free flour blend.
- Make it into a cake: Bake in an 8-inch pan for 25-30 minutes.
Make a Healthier Version
- Swap half the butter for applesauce in the cupcakes.
- Use light coconut milk instead of full-fat.
- Reduce the powdered sugar in the frosting for a lighter sweetness.
And there you have it!
A batch of Piña Colada Cupcakes that taste like summer in every bite. Soft coconut cake, creamy pineapple-rum frosting, and a cherry on top! If you love tropical flavors, these will be your new favorite dessert.
🌴🍹 Who else is ready for a beach party (or just another cupcake)? Let me know in the comments! 🍍✨
Relevant Categories:
Desserts, Cupcakes, Summer Treats, Party Recipes
Tags:
pina colada cupcakes, tropical cupcakes, coconut pineapple desserts, summer party cupcakes, boozy cupcakes
Frequently Asked Questions
1. Can I make these ahead of time?
Yes! Store unfrosted cupcakes in an airtight container for up to 2 days.
2. How do I store leftovers?
Keep frosted cupcakes in the fridge for up to 4 days.
3. Can I freeze them?
Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.
4. Can I use fresh pineapple?
Yes! Just make sure it’s finely crushed and drained well.
5. Can I make these without coconut?
You can omit the coconut extract, but they won’t have the same piña colada flavor.
6. What’s the best rum to use?
Coconut rum (like Malibu) or a good-quality white rum works best.
7. Can I make these into mini cupcakes?
Yes! Bake at 350°F for 10-12 minutes.
🍍 Enjoy your Piña Colada Cupcakes, and let me know how they turn out! 🥥✨
Print
The BEST Pina Colada Cupcakes
Description
These Piña Colada Cupcakes are like a tropical vacation in dessert form! They’re soft, fluffy, coconut-infused cupcakes, topped with creamy pineapple-rum buttercream, a sprinkle of toasted coconut, and a maraschino cherry on top.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract
- ½ cup canned coconut milk (shake well!)
- ½ cup crushed pineapple, drained
For the Pineapple-Rum Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon white rum (or more pineapple juice for non-alcoholic version)
- ½ teaspoon coconut extract
For Garnish:
- Toasted shredded coconut
- Maraschino cherries
- Tiny paper umbrellas (optional, but SO cute!)
Instructions
Step 1: Make the Coconut Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
- Add eggs, one at a time, beating well after each. Stir in coconut and vanilla extracts.
- Alternately mix in flour mixture and coconut milk, starting and ending with flour. Stir until just combined.
- Fold in crushed pineapple, being careful not to overmix.
- Fill cupcake liners ¾ full and bake for 18-20 minutes, until a toothpick comes out clean.
- Let cool completely before frosting.
Step 2: Make the Pineapple-Rum Buttercream
- Beat butter until smooth and creamy.
- Slowly add powdered sugar, mixing on low.
- Add pineapple juice, rum (or more juice), and coconut extract.
- Beat on high speed for 2 minutes until fluffy.
Step 3: Decorate!
- Pipe or spread frosting onto cooled cupcakes.
- Sprinkle with toasted coconut.
- Top each cupcake with a maraschino cherry.
- Add a mini umbrella for extra tropical vibes!
