I am ready for summer and these Piña Colada Cupcakes remind me of sunshine and easy summer living. When I bite into one of these little pineapple and coconut flavored cupcakes, I feel like I am ready to grab the suntan lotion and head for the beach!
Who doesn’t love the tropical flavors of a piña colada and what could be better then to have them all rolled up in a delicious cupcake? The only thing missing from the famous drink version is the rum.
I added some coconut milk, pineapple juice and crushed pineapple to my white cake recipe and made a decadent coconut frosting to top the cupcakes. Decorating with colorful cupcake liners, maraschino cherries and flaked coconut, made them look festive and party perfect! Although they remind me of summer, these are the perfect dessert for any time of the year.
Here are some hints for making Pina Colada Cupcakes moist and tender.
I used canned coconut milk. Full fat coconut milk is best. When you open the can there will be a solid layer of coconut cream on the top of the can. Spoon the cream into a bowl and pour the liquid in as well. Whisk the cream and liquid together until it is smooth and has the consistency of heavy cream. This makes the cupcakes moist and tender and of course adds natural coconut flavor.
Crushed pineapple in it’s juice adds the perfect amount of pineapple flavor and contributes to the moistness of the cake.
Combine the coconut milk, pineapple juice and coconut extract in a measuring cup and mix well so that all of the liquid ingredients can be added at the same time.
Prepare the dry ingredients by combining the flour, baking powder and salt together in a bowl. Give them a stir to make sure they are mixed well.
Cream the butter and sugar together for about 2 minutes and add the egg whites. Using only the egg whites will result in a white cake. You can use two whole eggs instead of if you like, but your cake will not have the pristine white color of these cupcakes.
Add the dry ingredients and the liquid ingredients in 1/3 increments alternating between the two and beating well between additions.
Stir in the crushed pineapple so that it is evenly distributed throughout the batter.
Fill the cupcake liners about 3/4 of the way up.
Bake for 18-20 minutes at 350 degrees. A toothpick inserted in the center of a cupcake should come out clean.
The frosting is very easy to make. Start with butter that is softened to room temperature. Beat the butter and confectioners sugar together, then add the liquid. I used the coconut milk and coconut extract in place of the heavy cream I would normally use in my frosting.
Make sure the cupcakes are completely cooled before frosting them. Once frosted the cupcakes can be placed in a covered container and put in the refrigerator for about 30 minutes to set the frosting if you like. There is no need to refrigerate the cupcakes otherwise.
Decorate your cupcakes with coconut flakes, cherries, or pineapple if you like. Or you can eat them immediately because they are that good!
If you would like to try other cake recipes:
Pina Colada Cupcakes
- 1½ cups Flour all purpose
- 2 tsp Baking powder
- ½ tsp Salt
- ¾ cups Sugar granulated
- ½ cup Butter unsalted, softened
- 3 Egg whites large
- ⅓ cup Coconut milk canned, full fat,
- ½ cup Pineapple juice
- ½ tsp Coconut Extract
- ½ cup Crushed pineapple drained
- ½ cup Butter Unsalted, softened
- 3 Cups Confectioners Sugar
- ½ tsp Coconut extract
- 3 tbsp. Coconut milk
- ½ cup Coconut Flakes sweetened, optional
- 15 Maraschino Cherries optional
- 15 pieces Pineapple optional
- Pre-heat oven to 350°. Prepare muffin tin by lining it with cupcake liners.
- Pour the contents of a can of coconut milk into a medium bowl and whisk the solid cream and the liquid milk together until it is well mixed and there are no lumps. Add the Pineapple juice and mix well. Set aside.
- In another bowl whisk the flour, baking powder and salt together and set aside.
- In a large bowl combine the softened butter and sugar. Mix with an electric mixer until the butter is creamy and the sugar is incorporated, about 2 minutes.
- Add the eggs and beat for another minute on medium speed.
- Add 1/3 of the flour mixture and 1/3 of the liquid mixture and beat until is it completely mixed in. Repeat adding the dry ingredients and the liquid ingredients in 1/3 increments.
- The the batter is completely blended, stir in the crushed pineapple.
- Fill the cupcake liners about 3/4 of the way full.
- Bake for 18 – 20 minutes or until a toothpick inserted in the center of a cupcake comes out dry.
- Cool the cupcakes on a rack until they are completely cooled before frosting.
- Combine the butter, sugar and extract in a large bowl and beat with an electric mixer. Add the coconut milk 1 tablespoon at a time. If the frosting is too thin add more confectioners sugar and if it is too stiff add a more coconut milk 1 tsp at a time.
- Frost the cupcakes with an offset spatula, butter knife or by piping the frosting. You can decorate the cupcakes, with flaked coconut, maraschino cherries or pineapple if you like.