This Pina Colada Cupcakes recipe has a coconut-pineapple cupcake base, rich coconut cream cheese frosting, and they’re garnished with toasted coconut, pineapple triangles, maraschino cherries, and paper umbrellas. Basically, it’s summer in cupcake form. 

Pina Colada Cupcakes garnished with toasted coconut, pineapple, cherries, and a paper umbrella.

♫”Do you like Pina Coladas and getting caught in the rain…”♫

I know you all know this classic summer-time/escapism song and I apologize if it’s stuck in your head now…but I definitely don’t apologize for these cupcakes!

I was just looking through my pictures of my recent trip to Hawaii. I am missing the beach, the warm sun, and the fresh pineapple. The pineapple was amazing, and I am having serious withdrawals!

Pineapple and coconut frosting garnished with paper drink umbrellas, coconut, pineapple, and cherries.

To get over my post-Hawaii trip blues I am whipping up these pina colada cupcakes instead. Fake it ‘til you make it right?! If I can’t be in Hawaii physically, I can surely make something that tastes like Hawaii! These pina colada cupcakes are moist, overflowing with that pina colada flavor we all crave any time of the year and topped off with toasted coconuts.

If you love pina colada, then you need to try this non-alcoholic drink recipe, homemade sugar scrub, and fruit dip.  

Disclosure: This post includes affiliate links. 

Cook’s Note – Pina Colada Cupcakes:

  • This recipe calls for cream of coconut in the cake. I often find this ingredient in the soda and drink-mix aisle in the grocery store. Make sure that you stir or shake the container well before using because it separates.
  • Cupcakes need to be stored in the refrigerator. I like and own this cupcakes storage container. 
  • Let the cupcakes sit at room temperature for 30 minutes before serving. 
Coconut-pineapple cupcakes with coconut cream cheese frosting.

Cook’s Tools: 

  • muffin tins
  • stand mixer
  • large measuring cup
  • baking sheet
  • cooling rack
  • pastry bag and large piping tip
  • paper umbrellas 

ONE YEAR AGO: Chicken and Poppy Seed Pasta Salad

TWO YEARS AGO: Grilled Spinach Artichoke Flatbread Pizza

THREE YEARS AGO: Brownie Sundae Cupcakes 

Picture collage of pina colada cupcakes on a plate.
Cupcakes in a line on a white platter.
4.23 from 18 votes

Pina Colada Cupcakes

Prep Time 35 minutes
Cook Time 20 minutes
Total Time 1 hour 55 minutes
24 cupcakes
These Pina Colada Cupcakes have a coconut-pineapple cupcake base, rich coconut cream cheese frosting, and they’re garnished with toasted coconut, pineapple triangles, maraschino cherries, and paper umbrellas. Basically, it’s summer in cupcake form. 

Ingredients
 
 

CUPCAKES:

  • 1 large egg
  • 5 large egg whites
  • ¾ cup cream of coconut
  • ¼ cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • ½ teaspoon rum extract
  • 2 ¼ cup cake flour sifted
  • 1 cup granulated sugar
  • 1 Tablespoon baking powder
  • ¾ teaspoon table salt
  • 12 Tablespoon unsalted butter cut into 12 pieces, softened, but still cool
  • 1 cup drained crushed pineapple

TOASTED COCONUT:

  • ½ cup packed sweetened shredded coconut

COCONUT CREAM CHEESE FROSTING:

  • 8 Tablespoons unsalted butter softened
  • 8 ounces cream cheese softened
  • pinch salt
  • 4 cups powdered sugar
  • teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 Tablespoon heavy cream

TOPPINGS:

  • fresh pineapple cut into small triangles
  • maraschino cherries drained
  • paper umbrellas

Instructions

MAKE THE CUPCAKES:

  • Adjust oven rack to lower-middle position and heat oven to 350 °F Line 2 muffin tins with liners and set aside.
  • Beat egg whites and whole egg in large measuring cup with a fork to combine. Add cream of coconut, water, vanilla, coconut extract, and rum extract and beat with a fork until thoroughly combined and set aside.
  • In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Mix on the lowest speed to combine, about 30 seconds.
  • With the mixer still running on the lowest speed, add butter 1 piece at a time, and then beat until the mixture resembles coarse meal, about 2-2 ½ minutes.
  • With the mixer still running, add 1 cup of the liquid. Increase the speed to medium-high and beat until light and fluffy, about 45 seconds. With the mixer still running, add remaining 1 cup liquid in a steady stream. Stop the mixer and scrape down the bowl, and then beat on medium-high speed to combine about 15 seconds. Fold in the pineapple.
  • Using a 4-Tablespoon scoop, scoop batter into the prepared muffin tins and level the batter with an offset spatula. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes, rotating the tins halfway through baking. ***Do not turn off the oven.
  • Cool the cupcakes in the pans for about 10 minutes, and then remove the cupcakes from the tins and move them to wire racks to cool to room temperature.

TOAST THE COCONUT:

  • While the cupcakes are cooling, spread the shredded coconut on a rimmed baking sheet; toast in the oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool the toasted coconut to room temperature.

MAKE THE COCONUT CREAM CHEESE FROSTING:

  • Add the butter, cream cheese, and a pinch of salt to the bowl of a stand mixer and beat on medium speed until creamy, about 1 minute.
  • Add the powdered sugar, vanilla extract, coconut extract, and heavy cream and pulse on and off on low speed until the powdered sugar is mixed in. Then, increase the speed to medium and beat until fluffy for about 2 minutes.

FINISH THE CUPCAKES:

  • Fill a piping bag fitted with a large star tip with the frosting. Pipe the frosting onto the cupcakes. Garnish with toasted coconut, pineapple triangles, maraschino cherries, and paper umbrellas.

Nutrition

Serving: 1cupcake | Calories: 344kcal | Carbohydrates: 49g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 130mg | Potassium: 127mg | Fiber: 1g | Sugar: 39g | Vitamin A: 450IU | Vitamin C: 2.2mg | Calcium: 41mg | Iron: 0.3mg

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4 cupcakes on a green plate.

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10 Comments

  1. It look so pretty and delicious 😀 We loved it with little umbrella

  2. Oh, boy, besides being gorgeous, these cupcakes have all the flavors I love!!!

  3. These pina colada cupcakes are delicious!

  4. It is cold wet and rainy in the Seattle area today so this cupcake makes my day!! What a delicious looking bite of summer 🙂

  5. Carrie | Clean Eating Kitchen says:

    I’m not usually a fan of cupcakes, but these look and sound delicious! Perfect for the summer parties we have coming up!

  6. Such a delicious recipe! Love how easy and tasty this one is!

  7. Sara Welch says:

    These scream SUMMER! Looking forward to giving these a try; they look perfect!

  8. This looks and sounds super delicious I love the tropical flavors and I am definitely trying these soon.

  9. Elisabeth says:

    Hi there! I was wondering if you’ve tried this recipe incorporating coconut rum to make them boozy? And if not, do you have any tips or recommendations?
    Thank you so much!!

    1. Hi Elisabeth, I, unfortunately, haven’t tried making them boozy. I’m not a drinker, so I don’t have any recommendations, sorry!