Pina Colada Cupcakes

Pina Colada Cupcakes


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This is the quintessential summer dessert and is perfect for any party in the next few months. These cupcakes have coconut and pineapple flavor, with real crushed pineapples in the cupcakes, and the decorative umbrellas add an adorable touch.

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Time needed

40 min preparation + 20 min cooking

Serving Size / Yield

12 cupcakes


  • 1 ½ cups flour
  • 1 ½ cup butter
  • ¾ cup granulated sugar
  • 1/3 cup coconut milk
  • 1/3 cup pineapple juice
  • 1 cup crushed canned pineapple
  • 1 ½ teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1 teaspoon coconut extract
  • 2 eggs
  • 2 tablespoon coconut milk
  • 3 ½ cups powdered sugar
  • ¾ cup shredded coconut

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Preheat the oven to 350 degrees and line a muffin tin with cupcake liners. Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl with an electric mixer, whip ½ cup butter and the sugar. Add the eggs one at a time and mix. Use a liquid measuring cup and stir together the pineapple juice, 1/3 cup coconut milk, and ¼ teaspoon coconut extract. Add 1/3 of the flour mixture to the butter mixture and mix on low speed. Then add ½ the of the coconut milk mixture and mix everything together until nearly combined. Repeat this process and add then mix in the remaining flour mixture. Fold in the crushed pineapple and divide the batter in the muffin tin. Bake for 20 minutes.

To make the frosting, use the bowl of the electric mixer and whip the remaining 1 cup butter. Add in the remaining coconut milk and coconut extract. Add 1 cup of powdered sugar and mix until combined. Add the rest of the powdered sugar and whip until it is light. When the cupcakes are cool, frost with this buttercream and sprinkle shredded coconut on top. Garnish with decorative umbrellas.

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