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–+ servings
tropical pineapple coconut cupcakes

Pina Colada Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 muffin pan
  • 12 paper cupcake liners
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Electric mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack
  • 1 toothpick
  • 1 piping bag optional

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup canned crushed pineapple well drained
  • 1/2 cup canned coconut milk stirred
  • 1/4 cup shredded sweetened coconut
  • 1/2 cup unsalted butter for frosting; softened
  • 2 cups powdered sugar
  • 2 tablespoons canned coconut milk
  • 1 tablespoon rum or 1 teaspoon rum extract
  • 12 small pineapple wedges for garnish
  • 2 tablespoons shredded sweetened coconut toasted; for garnish
  • 12 maraschino cherries for garnish

Instructions
 

  • Preheat the oven to 350°F and line the muffin pan with paper cupcake liners.
  • In a mixing bowl whisk together the flour, baking powder, and salt.
  • In a separate mixing bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  • Add the eggs to the butter mixture one at a time, beating well after each addition.
  • Mix in the vanilla extract and coconut extract until combined.
  • Add half of the dry ingredients to the wet mixture and mix on low speed just until combined.
  • Pour in the coconut milk and mix until smooth.
  • Add the remaining dry ingredients and mix just until no streaks of flour remain.
  • Fold in the crushed pineapple and shredded coconut with a rubber spatula.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two thirds full.
  • Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a cooling rack and let them cool completely for about 25 minutes.
  • For the frosting, beat the softened butter in a clean mixing bowl until creamy.
  • Gradually add the powdered sugar, mixing on low speed until incorporated.
  • Add the coconut milk and rum or rum extract, then beat on medium speed until light and fluffy.
  • Adjust the frosting consistency with a little more powdered sugar if too thin or a splash of coconut milk if too thick.
  • Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.
  • Garnish each cupcake with a sprinkle of toasted shredded coconut, a pineapple wedge, and a maraschino cherry.

Notes

For best flavor, ensure the pineapple is well drained so it does not make the cupcakes dense, and avoid overmixing the batter after adding the flour to keep them light and tender. Toasting the coconut adds extra flavor and a pleasant crunch, and you can make the cupcakes a day ahead, storing them covered at room temperature and frosting them just before serving. If using real rum, add it gradually and taste the frosting as you go to avoid overpowering the coconut and pineapple notes. For a neater look when piping, chill the frosting for about 10 minutes so it firms up slightly, and if baking in a warm kitchen, cool the cupcakes thoroughly so the frosting does not melt.
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