Pina Colada Cupcakes (Printer-friendly)

Tropical cupcakes with pineapple, coconut, rum, and creamy frosting for a festive dessert.

# What You Need:

→ For the Cupcakes

01 - 1 ½ cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - ⅓ cup canned full-fat coconut milk
08 - ⅓ cup well-drained crushed pineapple
09 - ¼ cup pineapple juice
10 - 2 tablespoons light rum or additional pineapple juice
11 - 1 teaspoon vanilla extract
12 - ½ cup sweetened shredded coconut

→ For the Coconut Frosting

13 - ½ cup unsalted butter, softened
14 - 3 cups sifted powdered sugar
15 - 3 tablespoons canned full-fat coconut milk
16 - ½ teaspoon vanilla extract
17 - Pinch of salt

→ For Garnish

18 - 2 tablespoons toasted shredded coconut
19 - 12 maraschino cherries
20 - Small pineapple wedges

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time. Mix in coconut milk, pineapple juice, rum if using, and vanilla extract until fully combined.
05 - Gradually add dry ingredients, mixing just until incorporated. Fold in crushed pineapple and shredded coconut.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full.
07 - Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool in tin for 5 minutes, then transfer to wire rack.
08 - Beat butter until creamy. Gradually add powdered sugar, then coconut milk, vanilla, and salt. Beat until light and fluffy.
09 - Frost cooled cupcakes generously. Top with toasted coconut, cherry, and pineapple wedge if desired.

# Expert Tips:

01 -
  • They taste like a vacation without leaving your kitchen
  • The tropical flavors balance perfectly, with pineapple brightening the rich coconut sweetness
  • Frosting them is incredibly forgiving, so they always look gorgeous even if you're not a pro decorator
02 -
  • Drain that crushed pineapple really well, pressing out excess juice with a spoon
  • Room temperature ingredients prevent curdling and ensure proper emulsion
  • Don't overfill the liners or you'll have mushroom cupcakes with flat bottoms
03 -
  • Use an ice cream scoop to portion batter for perfectly uniform cupcakes
  • Rotate the pan halfway through baking for even rising

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