Piña Colada Cupcakes: A Tropical Treat in Every Bite!

Nothing transports you to a tropical paradise quite like the flavors of a piña colada. Imagine the delightful combination of pineapple, coconut, and a hint of rum—all wrapped up in a soft, fluffy cupcake! These Piña Colada Cupcakes bring the essence of the classic cocktail into a delicious dessert that’s perfect for summer parties, beach-themed gatherings, or simply treating yourself to something exotic.

With a moist pineapple-infused cupcake base, a creamy coconut frosting, and a touch of rum flavor, this dessert is an irresistible crowd-pleaser. Garnished with toasted coconut flakes, maraschino cherries, and mini cocktail umbrellas, these cupcakes are both visually stunning and incredibly flavorful. Plus, they’re easy to make, and you can customize them to be non-alcoholic for family-friendly indulgence!

Ingredients

Ingredient	Quantity
For the Cupcakes:
Unsalted butter (softened)	½ cup (1 stick)
Granulated sugar	¾ cup
Eggs	2 large
Vanilla extract	1 tsp
Rum extract (or light rum)	1 tsp
Crushed pineapple (with juice)	½ cup
Coconut milk	¼ cup
All-purpose flour	1 ½ cups
Baking powder	1 ½ tsp
Salt	¼ tsp
Shredded coconut (sweetened)	½ cup
For the Frosting:
Unsalted butter (softened)	1 cup (2 sticks)
Powdered sugar	3 cups
Coconut milk	3 tbsp
Rum extract (or light rum)	1 tsp
Vanilla extract	1 tsp
For Garnish:
Toasted coconut flakes	½ cup
Maraschino cherries	12
Pineapple wedges	12 small pieces
Mini cocktail umbrellas (optional)	As needed

Ingredient Notes & Substitutions:

• Non-Alcoholic Option: Replace the rum extract with extra vanilla extract.
• Gluten-Free Alternative: Use a 1:1 gluten-free flour blend.
• Dairy-Free Alternative: Swap butter with vegan butter and coconut milk for a dairy-free option.
• Fresh Pineapple: If using fresh pineapple, blend it until smooth to match the texture of crushed pineapple.

Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Cupcake liners and muffin tin
• Spatula
• Piping bag and star tip (for frosting)

A hand or stand mixer is crucial for whipping the butter and sugar to the perfect fluffy consistency, ensuring a light and airy cupcake texture. The piping bag and star tip help achieve that beautiful swirl on top of the cupcakes.

Step-by-Step Instructions

1. Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and rum extract (or light rum).

In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk and crushed pineapple, mixing until just combined. Gently fold in shredded coconut for extra texture and flavor.

2. Bake the Cupcakes

Scoop the batter into the prepared cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

3. Prepare the Coconut Frosting

In a large bowl, beat the butter until creamy. Gradually add powdered sugar, one cup at a time, mixing well. Pour in coconut milk, rum extract, and vanilla extract, and beat until smooth and fluffy.

4. Frost and Garnish

Transfer the frosting to a piping bag fitted with a star tip. Pipe generous swirls onto the cooled cupcakes.

Sprinkle with toasted coconut flakes and top each cupcake with a maraschino cherry and a small pineapple wedge. Add a mini cocktail umbrella for that fun, tropical touch!

Tips and Variations

• Extra Pineapple Flavor: Brush the cupcakes with a bit of pineapple juice after baking for extra moisture.
• Boozy Version: Add a tablespoon of rum to the frosting for an extra kick.
• Piña Colada Cake Option: Instead of cupcakes, use the batter to make a 9-inch round cake and frost accordingly.
• Chocolate Lovers: Drizzle melted dark chocolate over the frosting for a unique twist.

Serving Suggestions

For a perfect presentation, serve these cupcakes on a white platter with tropical decorations like palm leaves, mini coconuts, or fresh pineapple slices. A sprinkle of powdered sugar can give them a bakery-style finish.

Pair these cupcakes with piña colada mocktails, coconut-flavored coffee, or a refreshing mango smoothie for an island-inspired dessert experience.

Pairings

To enhance the tropical experience, serve these cupcakes with:

• Classic Piña Colada – The rich coconut and pineapple flavors mirror the cupcake’s taste.
• Rum Punch – A fruity, slightly tart drink that balances the cupcake’s sweetness.
• Iced Coconut Latte – The creamy, slightly bitter coffee complements the cupcake’s rich frosting.
• Sparkling Pineapple Lemonade – Adds a fizzy, refreshing contrast.

Storage and Reheating

• Refrigeration: Store in an airtight container in the fridge for 3-4 days. Let them sit at room temperature for 15 minutes before serving.
• Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Wrap them tightly and thaw before frosting.
• Reheating: If needed, microwave for 5-10 seconds to bring back some softness.

Nutritional Information

Nutrient	Per Cupcake (approx.)
Calories	320
Fat	16g
Carbohydrates	42g
Protein	3g
Sugar	32g
Fiber	2g

Note: Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

These Piña Colada Cupcakes are a delightful way to bring the flavors of a tropical vacation into your kitchen. They’re moist, flavorful, and fun to decorate, making them ideal for parties or special occasions. Whether you prefer them with a hint of rum or completely non-alcoholic, they’re guaranteed to be a hit!

Try them out, and don’t forget to share your creations on social media. Have any fun variations? Drop them in the comments!