Luau Cupcakes

Picture a tray of cupcakes that looks like a tiny tropical island party—swirls of sunset-pink and ocean-blue frosting, toasted coconut “sand,” and little candy flowers tucked on top.

These Luau Cupcakes are a cozy, crowd-pleasing dessert with a playful twist, ready in about an hour from mixing bowl to first bite. They’re perfect for sweet-tooth fans, busy hosts, and anyone who wants big “wow” factor with beginner-friendly steps.

I first baked these for a rainy-weekend family movie night when our beach plans washed out.

The moment we opened the oven, the warm vanilla and pineapple aroma filled the kitchen, and suddenly the gloomy weather didn’t matter. These cupcakes turned into our indoor luau—no plane tickets required.

They shine at birthday parties, last-minute gatherings, or whenever you need a little edible vacation on a plate. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold tropical flavor with pineapple, coconut, and vanilla in every bite
• Stays incredibly moist thanks to coconut milk and juicy pineapple pieces
• Looks party-ready with toasted coconut, fresh pineapple, and cherry garnish
• Uses simple, familiar techniques—no special baking skills required
• Perfect for luaus, summer parties, or brightening cold-weather dessert tables

Ingredients

• 1 1/2 cups all-purpose flour — spoon and level for accuracy
• 1 1/2 teaspoons baking powder — guarantees a light, fluffy crumb
• 1/2 teaspoon fine sea salt — balances the sweetness
• 1/2 cup unsalted butter, softened — bring to room temp for easy creaming
• 3/4 cup granulated sugar — beat well with butter for aeration
• 2 large eggs, room temperature — mix in one at a time for a smooth batter
• 1 teaspoon vanilla extract — use pure extract for best flavor
• 1/2 teaspoon coconut extract — adds concentrated tropical aroma
• 1/2 cup canned crushed pineapple, well drained — squeeze out excess juice
• 1/2 cup full-fat coconut milk, well shaken — full-fat gives richer texture
• 1/4 cup shredded sweetened coconut — adds sweetness and chew
• 1 cup diced fresh pineapple, small dice — cut very small so it disperses evenly

Frosting & Garnish

• 1 cup unsalted butter, softened — base for a creamy, stable frosting
• 3 cups powdered sugar, sifted — sifting keeps frosting lump-free
• 2 tablespoons coconut milk — adjust for desired frosting consistency
• 1/2 teaspoon vanilla extract — rounds out the coconut flavor
• 1/4 teaspoon coconut extract — boosts tropical notes in the frosting
• 1 pinch fine sea salt — sharpens and balances the sweetness
• 1/4 cup toasted shredded coconut — toast to golden brown for nuttiness
• 12 maraschino cherries, drained and patted dry — remove excess syrup
• Extra small pieces of fresh pineapple — for decorative topping

Step-by-Step Method

Preheat & Prepare Pan

Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. Make sure the rack is centered in the oven for even baking.

Set out butter and eggs to come to room temperature. Lightly tap the pan on the counter to settle the liners so they sit flat and upright.

Mix Dry Ingredients

Measure flour, baking powder, and fine sea salt into a medium mixing bowl. Whisk until the mixture looks uniform and lump-free.

This distributes the leavening evenly and prevents salty pockets. Set the bowl aside.

Keep it nearby so you can alternate it easily with the coconut milk later.

Cream Butter & Sugar

Place softened unsalted butter and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes.

Aim for a pale, fluffy texture. Scrape down the sides of the bowl once or twice.

Proper creaming traps air, helping the cupcakes rise light and tender.

Add Eggs & Extracts

Crack the eggs into a small bowl to check for shells, then add them to the butter mixture one at a time. Beat well after each addition until fully incorporated. Mix in vanilla and coconut extracts.

Blend just until smooth. Avoid overbeating, which can make the batter dense or tough.

Stir In Crushed Pineapple

Drain the canned crushed pineapple very well, pressing gently to remove excess juice. Stir the pineapple into the butter-egg mixture until evenly distributed. Make sure no large clumps remain.

This step adds moisture and flavor throughout the batter without making it watery or heavy.

Alternate Dry Mix & Coconut Milk

Shake the can of full-fat coconut milk before opening, then stir to combine. Add half the dry ingredients to the wet mixture and mix on low until just combined. Pour in half the coconut milk and blend briefly.

Repeat with remaining dry ingredients and coconut milk, finishing with dry. Avoid overmixing.

Fold In Coconut & Fresh Pineapple

Gently fold shredded sweetened coconut and finely diced fresh pineapple into the batter using a rubber spatula. Use broad, sweeping motions from bottom to top. Stop as soon as everything looks evenly dispersed.

Overfolding can deflate the batter and crush the pineapple, affecting texture.

Fill Liners & Bake

Use a metal spoon or cookie scoop to divide the batter among the 12 liners, filling each about two-thirds full. Smooth the tops lightly if needed. Place the tin in the preheated oven.

Bake for 16 to 18 minutes, rotating the pan once if your oven has hot spots for even browning.

Test Doneness & Cool

Insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs. Remove the muffin tin from the oven and set it on a wire rack. Let the cupcakes cool in the pan for 5 minutes.

Carefully lift them out and cool completely on the rack for at least 25 minutes.

Beat Butter For Frosting

Place softened butter for the frosting into a medium mixing bowl. Beat on medium speed until creamy, smooth, and slightly lighter in color. This usually takes 1 to 2 minutes. Scrape the bowl as needed.

Properly whipped butter forms the base for a fluffy, stable frosting texture.

Add Sugar & Flavor Frosting

Gradually add sifted powdered sugar to the butter, mixing on low to avoid clouds of sugar. Once mostly incorporated, increase speed to medium and beat until fluffy. Add coconut milk, vanilla extract, coconut extract, and a pinch of salt.

Beat until light and spreadable, adjusting thickness as needed.

Frost & Garnish Cupcakes

Transfer the frosting to a piping bag fitted with a star tip, or use an offset spatula to swirl it generously onto each cooled cupcake. Sprinkle toasted shredded coconut over the tops for crunch and flavor. Garnish each cupcake with a small piece of fresh pineapple and a well-drained maraschino cherry.

Ingredient Swaps

• Use canned diced pineapple if fresh isn’t available; just drain it very well and pat dry.
• For dairy-free cupcakes, swap the butter with a vegan baking stick and use full-fat canned coconut milk in both the batter and frosting.
• If you can’t find coconut extract, add extra vanilla and a tablespoon of finely shredded coconut to the batter and frosting for more coconut flavor.
• Granulated sugar can be replaced 1:1 with light brown sugar for a deeper, caramel-like sweetness that pairs well with pineapple.

You Must Know

– Scale – For a party batch, double every ingredient and use two 12-cup muffin tins; rotate the pans front-to-back and top-to-bottom at about the 10-minute mark so all 24 cupcakes color evenly.

Serving Tips

• Serve on a large platter lined with banana leaves or palm-print parchment.
• Garnish platter with fresh pineapple wedges, lime slices, and edible flowers for island vibes.
• Pair with coconut rum cocktails, pineapple mocktails, or passion fruit iced tea.
• Add colorful paper umbrellas or drink picks to each cupcake for festive flair.
• Arrange cupcakes around a small bowl of extra toasted coconut for optional sprinkling.

Storage & Make-Ahead

Store frosted Luau Cupcakes in an airtight container in the fridge for up to 3 days.

Let sit 15–20 minutes before serving.

Bake cupcakes up to 1 day ahead and frost later.

Unfrosted cupcakes freeze well up to 2 months.

Thaw overnight in the fridge, then frost and garnish.

Reheating

Reheat Luau cupcakes gently: bring to room temperature, then warm briefly.

Use a low oven (275°F) a few minutes, or microwave 5–10 seconds.

Avoid stovetop heat to preserve frosting texture.

Luau Cupcakes at Pool Parties

Sometimes the simplest way to dress up a pool party is to show up with a tray of Luau cupcakes that look like tiny tropical islands.

I love watching everyone pause mid-splash when they spot the swirls of coconut frosting, jeweled with pineapple and bright cherries.

I keep the liners in sunny colors, so even the drips of pool water feel on theme. I set the cupcakes near the towel stack, where sunscreen, humming fans, and the scent of toasted coconut mingle together.

Guests grab one, lean against the railing, and suddenly the backyard feels like a resort.

You don’t need tiki torches or elaborate décor—just moist pineapple‑coconut cupcakes that taste like a quick escape in every bite.

Final Thoughts

Give these Luau Cupcakes a try and bring a little tropical sunshine to your dessert table, no matter the season.

Feel free to tweak the flavors—add extra coconut, swap in a different fruit, or play with the toppings to make them your own.

Frequently Asked Questions

Can I Make These Luau Cupcakes Gluten-Free Without Sacrificing Texture?

You can, and I’d start by swapping in a 1:1 gluten‑free baking flour with xanthan gum. I’d sift well, don’t overmix, and let the batter rest so your crumb stays tender, sunny, and moist.

How Do I Adjust Baking Time for Mini or Jumbo Luau Cupcakes?

For minis, I’d bake 10–12 minutes; for jumbos, I’d linger around 22–26. I’d watch for domed tops, fragrant edges, and a clean toothpick—let your kitchen’s warm, sweet air be your gentle timer.

What Drink Pairings Work Best With Luau Cupcakes at Summer Events?

I’d pour you chilled pineapple-coconut spritzers, lightly sweetened iced green tea with lime, or a citrusy rum punch. I’d also serve sparkling water with mango nectar so every sip echoes the cupcakes’ sunlit tropical richness.

Are There Kid-Friendly Decorating Ideas for a Hawaiian-Themed Cupcake Station?

I’d set out bowls of candy “flowers,” gummy fish, paper umbrellas, and colored sugars so kids can build tiny beach scenes, leis, and waves. I’d add icing “sand” and let them proudly name each island creation.

How Can I Package Luau Cupcakes Safely for Mailing or Long-Distance Transport?

I’d nest each cupcake in a snug insert, slide them into a rigid bakery box, cushion with bubble wrap, then tuck the box in a larger carton, marked “this side up” like a tiny tropical treasure.