Piña Colada Cupcake Recipe

If you’re looking for a dessert that’s a vacation in every bite, these Piña Colada Cupcake treats are the ultimate tropical delight! Each cupcake is impossibly fluffy, bursting with sweet pineapple and rich coconut, then crowned with a lusciously creamy coconut frosting. Topped with toasted coconut flakes and a cherry or pineapple wedge, these cupcakes deliver the sunny flavors of your favorite beach cocktail—no passport required. Perfect for summer parties, special occasions, or simply treating yourself to a mini holiday, this Piña Colada Cupcake recipe makes every day feel like a celebration.

Ingredients You’ll Need

The magic of the Piña Colada Cupcake comes from simple pantry staples and a handful of fresh, vibrant additions. Each ingredient adds its own special twist, whether it’s silky texture, tropical fragrance, or a pop of color on top.

• All-purpose flour: Provides the cupcake’s tender structure and holds everything together for a perfect crumb.
• Baking powder: Gives lift and keeps the cupcakes nice and fluffy.
• Salt: Balances sweetness and enhances all the vibrant flavors.
• Unsalted butter (for cupcakes and frosting): Adds richness and a melt-in-your-mouth feel to both cake and frosting.
• Granulated sugar: Sweetens the cupcakes and helps with browning for a golden finish.
• Eggs: Bind the mixture and bring lightness and structure.
• Vanilla extract: Infuses a subtle warmth that complements both pineapple and coconut.
• Coconut milk: Lends a creamy coconut flavor and extra moisture – use unsweetened for control or regular for extra richness.
• Crushed pineapple (plus reserved juice): Bursts of juicy fruit flavor and added moisture; the juice intensifies the tropical vibe.
• Shredded coconut (sweetened or unsweetened): Flecks of coconut throughout add authentic texture and fragrance.
• Cream cheese (for frosting): Brings a slight tang and smoothness to balance the sweetness of the frosting.
• Powdered sugar: Makes the frosting glossy, sweet, and easy to pipe.
• Coconut extract (optional): Boosts coconut flavor for those who love it extra tropical.
• Toasted shredded coconut (garnish): Adds a beautiful crunchy finish and visual flair.
• Pineapple wedges or maraschino cherries (garnish): The crowning touch that makes every cupcake feel like a resort treat.

How to Make Piña Colada Cupcake

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners—choose festive ones for ultimate party vibes! Getting your pans ready now means you can slide the batter in as soon as it’s mixed, ensuring the cupcakes bake up light and even.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This simple step helps make sure all the leavening is evenly distributed, so each Piña Colada Cupcake rises perfectly and keeps that airy, tender crumb.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy—about 2 to 3 minutes. This process traps air in the batter, making the cupcakes delightfully light. Don’t rush it, as this is key to bakery-quality results!

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract, which complements both the coconut and pineapple, creating a well-rounded base for your Piña Colada Cupcake flavor.

Step 5: Add Pineapple Goodness

Gently mix in the drained crushed pineapple and that reserved tablespoon of pineapple juice. This combo infuses the batter with concentrated tropical sweetness and a gentle tang, waking up your taste buds with every bite.

Step 6: Combine Everything

Alternately add the dry ingredients and coconut milk to your wet mixture, beginning and ending with the dry. This layering process helps prevent over-mixing and keeps your cupcakes feather-light. Once combined, fold in the shredded coconut for texture.

Step 7: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The aroma will have your kitchen smelling like paradise by the time the timer rings!

Step 8: Cool Completely

Let the cupcakes cool completely in the pan for 5 minutes, then transfer them to a wire rack. This ensures the crumb sets perfectly and preps the Piña Colada Cupcake for its dreamy swirl of frosting.

Step 9: Make the Frosting

Beat together the softened butter and cream cheese until smooth and creamy. Add the coconut milk and, if using, coconut extract for an extra punch of flavor. Gradually beat in the powdered sugar until your frosting is fluffy, glossy, and easily pipeable.

Step 10: Pipe and Garnish

Load the frosting into a piping bag and swirl it onto each cooled cupcake. Sprinkle with toasted coconut and finish with a pineapple wedge or maraschino cherry. Now you have a batch of Piña Colada Cupcake masterpieces ready to impress!

How to Serve Piña Colada Cupcake

Garnishes

The finishing touches are where you can really play up the tropical feeling. A generous sprinkle of toasted coconut offers crunch and toasty notes, while a wedge of fresh pineapple or a shiny maraschino cherry gives that unmistakable Piña Colada Cupcake flair. For parties, add mini cocktail umbrellas—just for fun!

Side Dishes

While these cupcakes easily steal the show, you can pair them with a bowl of tropical fruit salad, creamy coconut ice cream, or a refreshing hibiscus mocktail for a complete sun-kissed dessert spread. They also complement any backyard BBQ or island-inspired brunch.

Creative Ways to Present

Channel summer fun by serving your Piña Colada Cupcake treats on a platter lined with palm leaves, or tuck them into coconut shells for a whimsical touch. Individual mini dessert stands can turn each cupcake into a personal celebration, perfect for birthdays and bridal showers.

Make Ahead and Storage

Storing Leftovers

If you somehow have any Piña Colada Cupcake leftovers, store them in an airtight container in the refrigerator for up to three days. The cream cheese frosting means they need to be chilled, but they’ll stay moist and flavorful without losing their tropical charm.

Freezing

You can freeze the unfrosted cupcakes for up to two months. Simply wrap each one in plastic wrap and place in a zip-top freezer bag. Thaw overnight in the refrigerator, and then frost and garnish fresh for the best texture and taste. Frosted cupcakes can be frozen, but the texture is best when frosting is added just before serving.

Reheating

If you prefer your cupcakes at room temperature, take refrigerated cupcakes out about 30 minutes before serving. For a super-soft bake shop feel, you can microwave an unfrosted cupcake for 10 to 15 seconds, but save the frosting and garnishes for after reheating.

FAQs

Can I make these cupcakes gluten free?

Absolutely! You can substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just double-check that your baking powder is gluten free as well, and you’ll have a delicious gluten-free Piña Colada Cupcake to enjoy.

What can I use instead of coconut milk?

If you can’t find coconut milk or want a lighter version, you can use regular milk or even almond milk. You’ll lose a little coconut flavor, but the cupcakes will still be beautifully moist. Add a bit of extra coconut extract to the batter if desired.

Is fresh pineapple better than canned?

Canned crushed pineapple is ideal for this recipe because it guarantees consistent texture and moisture. If you use fresh pineapple, be sure to chop it very finely and drain thoroughly so the batter isn’t too wet.

Can I skip the cream cheese in the frosting?

You can make a simple buttercream by omitting the cream cheese and increasing the butter slightly. However, the tanginess of the cream cheese really balances the sweetness and echoes the flavors of a classic Piña Colada Cupcake.

How do I toast shredded coconut?

Spread shredded coconut in an even layer on a baking sheet and bake at 325°F (165°C) for 5-8 minutes, stirring halfway through, until golden brown. Keep an eye on it—it turns from golden to burned quickly!

Final Thoughts

If you’re dreaming of sandy beaches and turquoise waters, these Piña Colada Cupcake gems are just what you need to transport your taste buds. Whip up a batch, share them with friends, and let every bite bring a burst of tropical sunshine into your day!