Close your eyes and picture a warm beach breeze and the sweet scent of coconut in the air—that’s the feeling pina colada cupcakes bring to your kitchen. They’re more than just dessert. They’re a taste of summer in every bite. Whether you’re throwing a party or just need a little tropical pick-me-up, these cupcakes deliver soft pineapple, creamy coconut, and a touch of rum flavor that feels like a mini vacation.
Why We Love These Pina Colada Cupcakes
These cupcakes check every box when it comes to dessert goals. Here’s why you’ll fall head over heels for them:
- Tropical Flavor Combo: Sweet pineapple and creamy coconut blend to give you a taste that’s fresh and indulgent.
- Soft and Moist Texture: Thanks to crushed pineapple and coconut milk, these cupcakes stay perfectly soft without being soggy.
- Easy to Make: You don’t need to be a pro baker—this recipe is beginner-friendly.
- Kid and Adult Approved: Whether you include the rum extract or not, these are a hit for all ages.
- Perfect for Celebrations: From beach parties to birthdays, they look festive and taste even better.
Ingredients
All-purpose flour – Gives the pina colada cupcakes structure and a soft crumb.
Baking powder – Helps the cupcakes rise and stay fluffy.
Unsalted butter – Adds moisture and rich flavor. You can use salted butter, just reduce the added salt.
Granulated sugar – Sweetens the cupcakes and helps them brown nicely.
Eggs – Hold everything together and make the cupcakes rich and tender.
Crushed pineapple – Adds sweet tropical flavor. Drain it well so the cupcakes don’t get soggy.
Coconut milk – Makes the pina colada cupcakes moist and adds coconut flavor.
Vanilla extract – Enhances all the other flavors.
Rum extract (optional) – Gives the pina colada cupcakes that classic island twist.
How to Make Pina Colada Cupcakes
Preheat and Prep
Set your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until the texture is light and fluffy—about 2–3 minutes.
Incorporate Eggs and Flavor
Add eggs one at a time, mixing well after each. Then stir in vanilla extract and rum extract if using.
Add Pineapple and Coconut Milk
Fold in the crushed pineapple and coconut milk gently until combined.
Combine Dry and Wet Ingredients
Gradually add the dry ingredients into the wet mixture. Mix until just combined—do not overmix.
Fill and Bake
Divide batter evenly among liners, filling each about 3/4 full. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool fully before frosting.
Make the Frosting
Beat the butter until creamy. Gradually add powdered sugar, followed by coconut milk and vanilla. Adjust consistency if needed.
Decorate and Serve
Pipe the frosting onto cooled cupcakes and top with shredded coconut, cherries, or pineapple slices.
Expert Tips for Perfect Cupcakes
Drain Pineapple Thoroughly: Too much moisture can ruin the cupcake texture.
Use Room Temperature Ingredients: This helps everything blend more smoothly for even baking.
Don’t Overmix the Batter: This keeps your cupcakes light and fluffy.
Chill the Frosting: If it feels too soft to pipe, chill it for 10–15 minutes.
Test with a Toothpick: Don’t rely on time alone—test for doneness to avoid dry cupcakes.
Fun Variations to Try
You can give these cupcakes your own twist based on what you love or the occasion you’re baking for:
Boozy Boost: Brush cupcakes with a mix of light rum and pineapple juice for an adult treat.
Filled Center: Add a spoonful of pineapple jam in the center before baking for a surprise burst.
Vegan Version: Use vegan butter, dairy-free milk, and egg replacers.
Mini Cupcakes: Make bite-sized versions for a party-friendly platter.
How to Serve Pina Colada Cupcakes
Presentation Matters: Add little cocktail umbrellas or tropical drink stirrers to each cupcake.
Keep It Cool: These cupcakes taste especially great chilled for that island vibe.
Pairings:
Coconut lemonade
Fruit skewers
Sparkling water with pineapple ice cubes
Serve for:
Birthdays
Poolside parties
Summer barbecues
Baby showers or beach-themed events
More Cupcake recipes you will love!
Frequently Asked Questions (FAQ) About Pina Colada Cupcakes
Can I make pina colada cupcakes without alcohol?
Yes! Just skip the rum extract, and you’ll still get delicious tropical flavor from the pineapple and coconut.
Can I use fresh pineapple instead of canned?
Absolutely. Just make sure to finely crush it and drain well to avoid excess moisture.
How do I store pina colada cupcakes?
Keep them in an airtight container. At room temp, they’ll stay fresh for 2 days; refrigerate for up to 5 days.
Why are my cupcakes too dense?
This usually means the batter was overmixed or the pineapple wasn’t drained enough. Follow each step carefully for the best results.
Pina Colada Cupcakes
Equipment
- Muffin Tin
- Hand Mixer
Ingredients
- 1 1/2 cups All-purpose flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Unsalted butter
- 3/4 cup Granulated sugar
- 2 large Eggs
- 1/2 cup Crushed pineapple drained
- 1/4 cup Coconut milk
- 1 tsp Vanilla extract
- 1–2 tsp Rum extract optional
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla and rum extract (if using).
- Fold in the crushed pineapple and coconut milk until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.