Dreamy Pina Colada Cupcakes Recipe: A Taste of Paradise

Sweet summer memories dance through my perfect pina colada cupcakes, blending tropical nostalgia with delectable dessert magic.

Coconut and pineapple whispers promise an extraordinary flavor adventure waiting to unfold.

Caribbean sunshine sparkles in every delicate crumb, inviting passionate bakers to craft something truly special.

Creamy rum-infused frosting adds a playful twist that makes these treats irresistibly tempting.

Vibrant ingredients swirl together like a beach vacation captured in a single bite.

Delightful textures and rich flavors promise an escape from ordinary dessert expectations.

Each carefully crafted cupcake becomes a miniature celebration of island-inspired joy.

Savor these decadent delights and let your taste buds set sail on a delicious tropical journey.

FAQs On Pina Colada Cupcakes

• Can I make these cupcakes without coconut extract?

Yes, you can omit the coconut extract. The cupcakes will still have a delicious tropical flavor from the coconut milk and pineapple juice.

• Is it necessary to use fresh pineapple juice?

No, you can use canned or bottled pineapple juice. Just ensure it’s 100% pure pineapple juice for the best flavor.

• Can I substitute the coconut milk with regular milk?

While you can use regular milk, coconut milk provides a richer, more authentic tropical taste that’s key to the Pina Colada flavor profile.

Pina Colada Cupcakes To Love

• Celebrate Tropical Vibes: Transform your kitchen into a beach paradise with these vibrant pina colada cupcakes that capture the essence of a refreshing cocktail in a delectable dessert form.
• Customize Your Baking Adventure: Easily adapt the recipe by adjusting garnishes or adding extra coconut for a personalized touch that makes each cupcake uniquely yours.
• Master Crowd-Pleasing Dessert: Impress friends and family with a sophisticated yet approachable treat that brings together classic cocktail flavors in a delightful baked format.
• Versatile Party Sensation: Perfect for summer gatherings, birthdays, or any celebration where you want to add a touch of tropical excitement to your dessert spread.

Ingredients For Pina Colada Cupcakes

• All-Purpose Flour: A foundational ingredient that provides structure to the cupcakes.
• Baking Powder: Helps the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cupcakes.

• Butter: Adds richness and creates a smooth, tender texture in the cupcakes.
• Granulated Sugar: Provides sweetness and helps create a light, airy cake.
• Eggs: Bind the ingredients together and contribute to the cupcakes' structure.
• Vanilla Extract: Adds a classic, warm flavor to the cupcakes.

• Coconut Milk, Pineapple Juice: Brings the signature Pina Colada tropical flavor to the cupcakes.
• Shredded Coconut: Adds texture and additional coconut flavor to the batter.

• Butter: Creates a creamy base for the frosting.
• Powdered Sugar: Provides sweetness and helps create a smooth frosting texture.
• Coconut Milk, Pineapple Juice: Enhances the tropical flavor of the frosting.
• Coconut Extract: Intensifies the coconut flavor in the frosting.

• Pineapple Slice, Maraschino Cherry: Optional decorative elements that complete the Pina Colada theme.

How To Bake Pina Colada Cupcakes

Step 1: Prepare Baking Station

Grab your muffin tin and line it with cute cupcake liners. Warm up the oven to a cozy 350F (175C). This sets the stage for your delicious tropical adventure.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Ensure everything is well combined and lump-free.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and granulated sugar until the mixture becomes light, fluffy, and looks like a cloud of sweetness.

Step 4: Add Wet Ingredients

Incorporate eggs one at a time, mixing thoroughly after each addition. Splash in vanilla extract and blend until perfectly smooth.

Step 5: Create Liquid Magic

• Coconut milk
• Pineapple juice

These tropical liquids will give your cupcakes an incredible flavor profile.

Step 6: Combine Ingredients

Slowly add dry ingredients and liquid mixture to the butter mixture. Alternate between dry and wet ingredients, starting and ending with dry ingredients. Mix gently until just combined.

Step 7: Fold in Coconut

Sprinkle shredded coconut into the batter, folding gently to distribute evenly.

Step 8: Fill Cupcake Liners

Pour batter into cupcake liners, filling each about two-thirds full for perfect rising.

Step 9: Bake to Perfection

Slide the muffin tin into the preheated oven. Bake for 18-20 minutes until a toothpick comes out clean. Let cupcakes cool completely.

Step 10: Whip Up Creamy Frosting

• Powdered sugar
• Coconut milk
• Pineapple juice
• Coconut extract

Blend until smooth and dreamy.

Step 11: Decorate Cupcakes

Transfer frosting to a piping bag. Swirl beautiful peaks of frosting onto cooled cupcakes.

Step 12: Final Tropical Touch

• Fresh pineapple slice
• Maraschino cherry

Serve these beach-inspired treats that capture the essence of a classic Pina Colada in every delightful bite!

Tips For Pina Colada Cupcakes

• Enhance Moisture: Add an extra splash of pineapple juice to the batter for a more intense tropical flavor and softer texture.
• Prevent Coconut Sinking: Lightly coat shredded coconut in flour before folding into the batter to prevent it from dropping to the bottom of the cupcakes.
• Create Balanced Sweetness: Reduce powdered sugar slightly in frosting and compensate with a dash of coconut extract for a more nuanced flavor profile.
• Elevate Presentation: Toast coconut flakes before sprinkling on top for a golden, crunchy garnish that adds visual appeal and depth of flavor.
• Make Ahead Friendly: These cupcakes can be stored in an airtight container for up to 3 days, making them perfect for advance party preparation.

Variations For Pina Colada Cupcakes

• Rum-Infused Cupcakes: Replace vanilla extract with dark rum for an authentic cocktail flavor profile.
• Gluten-Free Tropical Option: Swap wheat flour with almond or coconut flour to create a celiac-friendly version.
• Vegan Coconut Delight: Use plant-based butter, coconut cream instead of milk, and egg replacer to transform the recipe for dairy-free and vegan diets.
• Low-Sugar Tropical Treat: Substitute granulated sugar with monk fruit sweetener or stevia to reduce overall sugar content while maintaining sweet tropical essence.

Pairing Ideas For Pina Colada Cupcakes

• Tropical Rum Cocktail Pairing: Complement the cupcakes with a classic Pina Colada cocktail, enhancing the tropical flavor profile and creating a perfect dessert and drink harmony.
• Beach-Inspired Beverage Match: Serve a chilled Mai Tai alongside the cupcakes to amplify the tropical essence and provide a complementary rum-based experience that echoes the dessert's spirit.
• Tropical Fruit Accompaniment: Plate fresh pineapple chunks and toasted coconut shavings alongside the cupcakes to intensify the tropical notes and add textural contrast to the sweet treat.
• Creamy Coconut Smoothie Option: Offer a coconut-based smoothie with hints of vanilla and pineapple as a non-alcoholic alternative that matches the cupcake's tropical flavor profile perfectly.

Storage Advice For Pina Colada Cupcakes

• Store cupcakes in an airtight container in the refrigerator for up to 3-4 days, keeping them fresh and preventing frosting from melting.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Place frosted cupcakes on a baking sheet, freeze until solid, then transfer to a freezer-safe container. They'll keep for 1-2 months. Thaw in the refrigerator overnight.
• Warm refrigerated cupcakes briefly in the microwave for 10-15 seconds, or let them sit at room temperature for 15-20 minutes before serving to restore their soft texture.

Pina Colada Cupcakes Recipe

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4.9 from 26 reviews

• Total Time: 33-35 minutes
• Yield: 12 1x

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Description

Tropical paradise meets sweet indulgence in these pina colada cupcakes, where coconut and pineapple dance together in a delightful dessert. Rich rum-infused frosting and moist cake layers will transport you to a sun-soaked beach with each delectable bite.

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Ingredients

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Cupcake Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup coconut milk
• 1/4 cup pineapple juice
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut

Frosting Ingredients:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1/4 cup pineapple juice
• 1 teaspoon coconut extract

Garnish Ingredients:

• Pineapple slices
• Maraschino cherries

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Instructions

1. Prepare the oven at 350F (175C) and arrange cupcake liners in a muffin tin.
2. Combine flour, baking powder, and salt in a medium mixing vessel.
3. Cream butter and sugar in a separate large bowl until achieving a light, airy texture.
4. Incorporate eggs individually, thoroughly mixing after each addition, then blend in vanilla extract.
5. Create a liquid mixture by combining coconut milk and pineapple juice in a small container.
6. Alternate adding dry ingredients and liquid mixture to the butter mixture, ensuring gentle mixing and beginning and concluding with dry ingredients.
7. Gently fold shredded coconut into the batter if utilizing.
8. Distribute batter evenly, filling cupcake liners approximately two-thirds full.
9. Bake for 18-20 minutes until a toothpick emerges clean when inserted into the center.
10. Allow cupcakes to cool completely at room temperature.
11. Whip softened butter in a large mixing bowl until smooth and creamy.
12. Gradually integrate powdered sugar, coconut milk, pineapple juice, and coconut extract, blending until achieving a silky consistency.
13. Transfer frosting to a piping bag with preferred decorative tip.
14. Pipe frosting elegantly onto completely cooled cupcakes.
15. Optionally embellish with a pineapple slice and maraschino cherry for tropical flair.
16. Serve immediately and savor these tropical-inspired dessert delights.

Notes

• Enhance moisture by ensuring butter and eggs are at room temperature before mixing to create a smoother, more even batter.
• Prevent coconut from sinking by lightly coating shredded coconut in flour before folding into the batter.
• Adjust sweetness by reducing powdered sugar if you prefer a less sweet frosting, or add a splash of rum extract for an authentic cocktail flavor.
• Make gluten-free by substituting all-purpose flour with a gluten-free blend and adding xanthan gum for better texture.

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 12
• Calories: 390 kcal
• Sugar: 40 g
• Sodium: 110 mg
• Fat: 20 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg