Tropical Paradise: Irresistible Pina Colada Cupcakes Recipe

Sweet summer memories dance through these delightful pina colada cupcakes that blend tropical sunshine with nostalgic comfort.

Coconut and pineapple merge into a dreamy dessert that whispers of beach vacations.

Caribbean flavors swirl together in every delectable bite.

Soft, moist crumbs melt on your tongue with refreshing intensity.

Each cupcake promises a mini escape from ordinary desserts.

Rum-infused frosting adds a playful grown-up twist to this tropical treat.

FAQs

• Can I make these cupcakes without alcohol?

Yes, simply omit the rum extract or replace it with coconut extract for a non-alcoholic version that still maintains the tropical flavor profile.

• Is coconut milk necessary for this recipe?

Absolutely. Coconut milk adds moisture and authentic tropical taste to the cupcakes, creating a rich and creamy texture that defines these Pina Colada Cupcakes.

• How do I prevent pineapple chunks from sinking?

Toss the pineapple chunks in a little flour before folding into the batter. This helps them stay suspended and distribute evenly throughout the cupcakes.

Why Pina Colada Cupcakes Are Tropical

• Tropical Escape: Transport yourself to a beach paradise with every bite of these vibrant cupcakes bursting with pineapple and coconut flavors.
• Quick Kitchen Adventure: Whip up these delightful treats in just a few simple steps, perfect for bakers of all skill levels who want to create something special.
• Crowd-Pleasing Dessert: Impress friends and family with a dessert that combines the beloved flavors of a classic cocktail into a crowd-friendly, kid-approved sweet treat.
• Versatile Celebration Cake: Ideal for summer parties, birthdays, or any gathering where you want to add a touch of tropical excitement to your dessert spread.

Pina Colada Cupcakes Ingredients

• All-Purpose Flour: A key component that provides structure for the cupcake's tender texture.
• Granulated Sugar: Adds sweetness and helps create a soft, moist cupcake.
• Unsalted Butter: Contributes rich flavor and helps create a tender crumb.
• Eggs: Bind the ingredients and provide moisture and structure to the cupcakes.
• Baking Powder: Helps the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cupcake.

• Coconut Milk: Brings a creamy tropical flavor and moisture to the cupcakes.
• Pineapple Juice: Adds a tangy sweetness and tropical essence to the batter.
• Vanilla Extract: Provides a warm, deep flavor that complements the tropical ingredients.
• Rum Extract: Gives a subtle hint of tropical cocktail flavor without using actual rum.

• Shredded Coconut, Pineapple Chunks: Add texture, tropical flavor, and interesting bits throughout the cupcake.

• Coconut Cream: Creates a rich, creamy topping that echoes the tropical theme of the cupcakes.

• Pineapple, Coconut Flakes: Provide a decorative and flavorful finishing touch to the cupcakes.

How to Make Pina Colada Cupcakes

Step 1: Warm Up the Oven

Crank your oven to 350°F.

Grab your cupcake pan and line it with cute paper liners that will make your cupcakes look adorable.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Mix these ingredients until they’re perfectly combined and look like a smooth, light powder.

Step 3: Cream Butter and Sugar

In a separate large bowl, use an electric mixer to beat butter and sugar until the mixture becomes light, fluffy, and looks like soft clouds.

Add eggs one at a time, mixing thoroughly after each addition.

Step 4: Create Tropical Liquid Base

• Coconut milk
• Pineapple juice
• Vanilla extract
• Rum extract

Blend these ingredients until they’re completely incorporated and smell like a Caribbean vacation.

Step 5: Combine Wet and Dry Mixtures

Slowly add your dry ingredient mixture into the wet ingredients.

Mix gently until everything just comes together – don’t overmix or your cupcakes will become tough.

Step 6: Add Tropical Texture

• Shredded coconut
• Chopped pineapple chunks

These will give your cupcakes amazing texture and bursts of tropical flavor.

Step 7: Bake to Golden Perfection

Scoop the batter into your prepared cupcake liners, filling each about two-thirds full.

Bake for 18-22 minutes until the tops are golden and a toothpick comes out clean when inserted.

Step 8: Frost and Decorate

Once cupcakes are completely cool, top with silky coconut cream frosting.

Sprinkle with extra coconut flakes or add a small pineapple chunk for a gorgeous finishing touch.

Pro Tips for Pina Colada Cupcakes

• Toast shredded coconut before adding to batter for deeper, nuttier taste and enhanced aroma.
• Toss pineapple chunks in a bit of flour before folding into batter to keep them evenly distributed throughout cupcakes.
• Don't overmix batter to ensure tender, soft cupcakes that stay moist and delicate.
• Replace rum extract with more vanilla extract or pineapple juice for a non-alcoholic version that's family-friendly.
• Chill coconut cream frosting for 15 minutes before piping to achieve smoother, more stable decorations on cupcakes.

Variations of Pina Colada Cupcakes

• Tropical Vegan Cupcakes: Replace eggs with mashed banana, use coconut oil instead of butter, and select plant-based milk for a dairy-free version.
• Gluten-Free Coconut Paradise: Swap wheat flour with almond or coconut flour, ensuring a lighter texture and celiac-friendly option.
• Low-Sugar Pineapple Treat: Substitute sugar with stevia or monk fruit sweetener, reducing overall calorie content while maintaining tropical flavor.
• Non-Alcoholic Family Friendly: Eliminate rum extract completely, replace with additional vanilla extract or coconut flavoring for kid-safe cupcakes.

Serving Pina Colada Cupcakes

• Tropical Beach Party Presentation: Arrange cupcakes on a wooden board with seashells and mini umbrellas for a vibrant island-themed display.
• Cocktail Companion Pairing: Serve alongside mini piña colada cocktails or mocktails for a fun, matching dessert experience.
• Coconut Lover's Dream: Top each cupcake with toasted coconut flakes and a fresh pineapple wedge for extra tropical flair and added texture.
• Summer Gathering Delight: Create a dessert platter with these cupcakes as the centerpiece, surrounded by fresh fruit and tropical-themed decorations for a festive feel.

Storing Pina Colada Cupcakes

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Cover carefully to prevent frosting from getting smudged.
• Wrap individual unfrosted cupcakes tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Keep unfrosted cupcakes at room temperature in a sealed container for 1-2 days. Avoid direct sunlight or warm areas.
• Warm refrigerated cupcakes for 10-15 seconds in the microwave. For frozen cupcakes, thaw completely before gently warming to maintain moisture and texture.

Pina Colada Cupcakes Recipe

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4.6 from 22 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Tropical paradise meets sweet indulgence in these pina colada cupcakes, blending Caribbean rum-soaked flavors with luscious pineapple and coconut. Creamy frosting and golden cake promise a delightful escape you can savor with each delectable bite.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs

Liquid Ingredients:

• 1/2 cup coconut milk
• 1/4 cup pineapple juice
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract (optional)

Garnish and Decoration:

• 1/2 cup shredded coconut
• 1/2 cup pineapple chunks
• 1 cup powdered sugar (for frosting)

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Instructions

1. Warm the oven to 350°F and arrange paper liners in a standard cupcake tray.
2. Sift together the dry ingredients in a medium mixing bowl, ensuring even distribution.
3. Using an electric mixer, whip butter and sugar until light and airy, incorporating eggs individually.
4. Blend coconut milk, pineapple juice, vanilla, and rum extract into the butter mixture until smooth.
5. Gently fold dry ingredients into the wet ingredients, stirring minimally to maintain a tender texture.
6. Carefully integrate shredded coconut and chopped pineapple chunks throughout the batter.
7. Distribute batter evenly into prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-22 minutes, rotating pan halfway through, until a toothpick emerges clean.
9. Allow cupcakes to cool completely on a wire rack before applying coconut cream frosting.
10. Decorate with additional toasted coconut flakes or fresh pineapple garnish for a tropical presentation.

Notes

• Swap rum extract for coconut water to create a kid-friendly version that keeps the tropical flavor without alcohol.
• Ensure ingredients like butter and eggs are at room temperature for smoother, more even mixing and better cupcake texture.
• Toast coconut flakes before adding to the batter or as a garnish to enhance their nutty, rich flavor and add delightful crunch.
• Use fresh pineapple chunks instead of canned for a brighter, more vibrant taste and natural sweetness in the cupcakes.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 12
• Calories: 220 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 40 mg