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
Scale
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!