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Piña Colada Cupcakes Recipe

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These piña colada cupcakes are a tropical delight, packed with pineapple and coconut flavors. Soft, fluffy, and topped with a creamy coconut frosting, they bring the flavors of the classic cocktail right to your dessert table. Perfect for summer gatherings or any time you want a tropical twist, these easy-to-make cupcakes are sure to impress!

Ingredients

Scale
  • For the Cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1/2 cup canned crushed pineapple (drained)
    • 1/4 cup coconut milk
    • 1/4 cup sweetened shredded coconut
  • For the Coconut Frosting:
    • 1/2 cup unsalted butter, softened
    • 3 cups powdered sugar
    • 2 tbsp coconut milk
    • 1 tsp vanilla extract
    • Sweetened shredded coconut (for topping)
    • Maraschino cherries (for garnish, optional)

Instructions

  • Preheat oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  • Gradually mix in the dry ingredients, alternating with the coconut milk, until well combined.
  • Fold in the crushed pineapple and shredded coconut.
  • Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
  • For the frosting, beat butter until creamy. Gradually add powdered sugar, coconut milk, and vanilla extract, beating until light and fluffy.
  • Frost the cooled cupcakes and sprinkle with shredded coconut. Garnish with a maraschino cherry, if desired.

Notes

  • For extra tropical flavor, add a splash of rum extract to the batter or frosting.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • Make sure the pineapple is well-drained to prevent soggy cupcakes.

Nutrition

Find it online: https://cookingwithjessica.com/pina-colada-cupcakes-recipe/