The Creamiest Pina Colada Cupcakes Recipe for Tropical Bliss

Tropical breezes and sweet island dreams collide in these delectable pina colada cupcakes that transport you straight to paradise.

Soft, moist cake layers bursting with coconut and pineapple flavors promise a delightful escape from ordinary desserts.

Rum-infused buttercream adds a playful grown-up twist to this classic treat.

Each bite whispers of sunny beaches and relaxed vacation moments.

The delicate balance of tropical ingredients creates a dessert that’s both refreshing and indulgent.

Creamy, light, and perfectly balanced, these cupcakes are sure to become a crowd-pleasing favorite.

Bake a batch and let your taste buds sail away on a delicious tropical adventure.

What Makes Pina Colada Cupcakes Irresistible

• Transport your taste buds to a beachy paradise with these cupcakes that blend the exotic flavors of pineapple and coconut in every single bite.
• Incorporate a splash of rum in the simple syrup for an adult-friendly treat that adds a playful kick to traditional cupcake recipes.
• Impress guests with stunning presentation and gourmet flavors that elevate the classic cupcake into a sophisticated dessert experience.
• Perfect for summer parties, birthdays, beach-themed events, or any occasion where you want to bring a touch of tropical excitement to the dessert table.

Ingredients for Tropical Pina Colada Cupcake Magic

• All-Purpose Flour, Bread Flour: These flours provide the structure and texture for the cupcakes.
• Baking Powder, Baking Soda: These leavening agents help the cupcakes rise and become light and fluffy.
• Eggs: They bind the ingredients and add richness to the cupcake batter.
• Granulated Sugar, Light Brown Sugar: These sugars sweeten and help create a tender crumb.
• Kosher Salt: It enhances the overall flavor of the cupcakes.

• Crushed Pineapple: This adds moisture and tropical flavor to the cupcakes.
• Vegetable Oil: It keeps the cupcakes moist and tender.
• Coconut Cream: This ingredient provides a rich, creamy coconut flavor.
• Vanilla Extract: It adds depth and enhances the overall taste of the cupcakes.

• Butter: The base for creating a creamy and smooth frosting.
• Powdered Sugar: It provides sweetness and helps create the right frosting consistency.
• Coconut Cream, Coconut Extract: These ingredients give the frosting a strong coconut flavor.
• Rum, Pineapple Juice: Used to create an optional simple syrup that adds extra moisture and flavor.
• Unsweetened Flaked Coconut, Pineapple Slices: Optional garnishes that add texture and visual appeal.

Tools for the Fluffiest Cupcakes Ever

• Stand Mixer or Hand Mixer: Essential for beating eggs, sugar, and creating smooth, creamy batters and frostings.
• Muffin Pan: Standard 12-well pan lined with paper cupcake liners for perfect cupcake shapes.
• Fine-Mesh Strainer: Crucial for draining crushed pineapple and separating juice.
• Medium Mixing Bowl: Used for whisking dry ingredients together.
• Large Mixing Bowls: Needed for combining wet ingredients and making frosting.
• Small Saucepan: Perfect for creating pineapple rum simple syrup.
• Wire Cooling Rack: Allows cupcakes to cool evenly after baking.
• Spatula or Piping Bag: Used for frosting the cupcakes with coconut cream frosting.
• Measuring Cups and Spoons: Ensures accurate ingredient measurements.
• Toothpick: Helps check cupcake doneness by testing center.

Baking Up Perfect Pina Colada Cupcakes at Home

Step 1: Whip Up The Cupcake Batter

Crank the oven to 375°F and set out a muffin pan with paper liners.

Drain crushed pineapple through a strainer, keeping the juice.

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

In another bowl, beat eggs, sugars, and salt until super smooth and creamy.

• Drained pineapple
• Vegetable oil
• Coconut cream
• Vanilla extract

Blend everything gently.

Pour batter into muffin wells about two-thirds full.

Slide into the oven and bake for 15-18 minutes until golden.

Cool completely on a wire rack.

Step 2: Create Tropical Rum Syrup

In a small pan, combine pineapple juice and sugar.

Bring to a boil, then simmer until sugar dissolves.

Add rum and cook for a minute.

Set aside to cool.

Step 3: Craft Dreamy Coconut Frosting

Whip butter until fluffy.

Gradually mix in powdered sugar.

Fold in coconut cream and extract.

Beat until light and airy.

Step 4: Dress Up Your Cupcakes

Brush cooled cupcakes with rum syrup.

Spread or pipe coconut frosting on top.

Sprinkle with flaked coconut and garnish with pineapple slices for a tropical twist.

Tips for Juicy Pineapple Coconut Cupcakes

• Press crushed pineapple in a fine-mesh strainer to remove excess moisture, preventing soggy cupcake batter.
• Brush cooled cupcakes with pineapple rum simple syrup for an extra kick of tropical taste and moisture.
• Beat butter and powdered sugar gradually to achieve a light, fluffy coconut frosting without lumps.
• Watch cupcakes closely during the 15-18 minute baking window to ensure golden brown tops without overcooking.
• Keep cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.

Pina Colada Cupcake Variations to Brighten Your Day

• Tropical Vegan Cupcakes: Replace eggs with mashed banana, use plant-based butter, swap coconut cream for almond milk, and choose vegan sugar for a dairy-free tropical treat.
• Gluten-Free Coconut Delight: Substitute all-purpose flour with gluten-free flour blend, ensuring the same moist texture and rich flavor for those with wheat sensitivities.
• Low-Sugar Pineapple Cupcake: Use monk fruit sweetener instead of granulated sugar, reduce overall sugar content while maintaining the cupcake's delicious tropical essence.
• Rum-Free Family Version: Remove rum from simple syrup, replace with pineapple juice or orange extract, creating a kid-friendly alternative that keeps the tropical flavor profile.

How to Serve Up Cupcakes Island-Style

• Tropical Vacation Plating: Arrange cupcakes on a wooden board with scattered fresh pineapple chunks and toasted coconut flakes for a beach-inspired presentation.
• Cocktail Party Companion: Serve alongside small glasses of chilled rum or a mini pina colada to enhance the tropical flavor experience and create a fun pairing.
• Dessert Brunch Centerpiece: Display cupcakes on a tiered stand with fresh flowers and tropical leaves to create an elegant, Instagram-worthy tropical dessert display that will impress guests.
• Summer Celebration Style: Decorate serving plates with edible flowers, lime zest sprinkles, and small umbrellas to capture the playful, vacation-like essence of these cupcakes.

Storing Pina Colada Cupcakes for Freshness

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Cover loosely with plastic wrap to prevent the frosting from getting smudged or damaged.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature and frost before serving.
• Keep unfrosted cupcakes in a sealed container at room temperature for 1-2 days. Avoid direct sunlight or heat sources to maintain freshness.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds on low power. Alternatively, let them sit at room temperature for 15-20 minutes to soften the frosting before enjoying.

FAQs

• Can I use different types of flour for this recipe?

You can substitute all-purpose flour with cake flour for a lighter texture, but maintain the bread flour for structure. Just ensure you keep the same total flour quantity to preserve the cupcake’s consistency.

• How do I know if the cupcake batter is properly mixed?

Mix until ingredients are just combined – overmixing can create dense, tough cupcakes. Stop stirring when you no longer see streaks of flour and the batter looks uniform.

• Is the rum simple syrup necessary for the recipe?

The rum syrup is optional but adds moisture and enhances flavor. If you prefer a non-alcoholic version, you can skip it or replace with pineapple juice. The cupcakes will still taste delicious without the syrup.

Pina Colada Cupcakes Recipe

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4.8 from 21 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Caribbean paradise sparkles in these pina colada cupcakes, blending tropical rum-infused cake with creamy coconut frosting. Dessert enthusiasts will discover sweet island flavors that transport taste buds to relaxed beach memories.

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Ingredients

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Cupcake Dry Ingredients:

• 1 cup all-purpose flour
• 1/2 cup bread flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 teaspoon kosher salt

Cupcake Wet Ingredients:

• 2 large eggs
• 1 (20-ounce) can crushed pineapple in juice
• 1/4 cup canned coconut cream, well-stirred and at room temperature
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup reserved pineapple juice
• 2 tablespoons white rum

Frosting and Garnish:

• 16 tablespoons (2 sticks / 1 pound) unsalted butter
• 5 cups powdered sugar (about 1 1/4 pounds)
• 1/4 cup canned coconut cream, well-stirred and at room temperature
• 1/2 teaspoon coconut extract (optional)
• 1 cup unsweetened flaked coconut
• 12 paper cupcake liners
• Fresh or unsweetened dried pineapple slices (optional)

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Instructions

1. Preheat the oven to 375°F and arrange paper liners in a standard 12-well muffin pan. Thoroughly drain crushed pineapple, reserving its juice through a fine-mesh strainer.
2. Whisk together all-purpose flour, bread flour, baking powder, and baking soda in a medium bowl until well combined.
3. In a large bowl, vigorously beat eggs, granulated sugar, light brown sugar, and kosher salt until smooth and creamy, approximately 3 minutes.
4. Incorporate drained pineapple, vegetable oil, coconut cream, and vanilla extract into the egg mixture, mixing until just combined.
5. Gradually fold in the flour mixture on low speed, ensuring minimal mixing to maintain a tender texture.
6. Evenly distribute batter into muffin wells, filling each about two-thirds full.
7. Bake for 15-18 minutes until golden brown and a toothpick inserted comes out clean.
8. Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
9. For optional rum syrup, combine reserved pineapple juice and sugar in a small saucepan, bringing to a boil and simmering until sugar dissolves.
10. Add rum to the syrup, cook for 1 minute, then remove from heat.
11. Prepare frosting by beating butter and salt until light and fluffy, approximately 2 minutes.
12. Gradually incorporate powdered sugar, beating until smooth.
13. Mix in coconut cream and coconut extract, beating for an additional 3 minutes until fluffy.
14. Brush cooled cupcakes with rum syrup if desired.
15. Frost cupcakes using a spatula or piping bag, and optionally garnish with flaked coconut and pineapple slices.

Notes

• Use fresh, high-quality ingredients for the most vibrant flavor profile and ensure the pineapple is well-drained to prevent soggy cupcakes.
• Swap regular flour with gluten-free alternatives like almond or coconut flour to make the recipe celiac-friendly without compromising texture.
• Reduce sugar content by using natural sweeteners like stevia or monk fruit for a lower-calorie version that maintains the tropical essence.
• Replace rum with coconut water or pineapple juice for a non-alcoholic variation suitable for all ages and preferences.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks, Cocktails
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 270
• Sugar: 25 g
• Sodium: 160 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg