Pina Colada Cupcakes

Pina Colada Cupcakes

Extra moist tropical cupcakes with sweet pineapple and coconut. Summer is almost here and it’s time for sunshine, blue skies and umbrella drinks.

These cupcakes contain no alcohol so you can share with the whole family.  I am happy to see winter finally behind us and I am ready for summer.  For me spending time in a hot kitchen during hot summer days is not my favorite way to spend time. When I decide what to bake it has to have a big pay off and these cupcakes are worth it!

These are my absolute favorite cupcakes and the creamy velvety icing makes for the perfect summer dessert. This recipe makes 1 dozen cupcakes.



1 and 2/3 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup granulated sugar

3/4 cup light brown sugar, packed

1/2 cup unsalted butter, melted

1 large egg, room temperature

1/2 cup pineapple juice, 100% juice

1/2 cup coconut milk

2 teaspoons vanilla extract


3/4 cup unsalted butter, room temperature

3 cups confectioner’s sugar

1/4 cup heavy cream

2 teaspoons vanilla extract

1/4 teaspoon coconut extract


Preheat oven to 350 degrees

Line muffin pan with cupcake liners

Make cupcakes: In a large bowl mix the flour, baking soda, baking powder and salt

In a medium sized microwave-safe bowl melt the butter

Whisk in the granulated sugar, brown sugar and egg

Whisk in the pineapple juice, coconut milk and vanilla extract

Mix the dry ingredients into the wet ingredients. Mix until no lumps are left

Fill the cupcake liners 2/3 of the way full

Bake for 20 minutes, until toothpick inserted in center comes out clean

Cool on cooling rack completely before frosting

Make the frosting: With an electric mixer or stand mixer beat the softened butter until smooth and creamy

Add the confectioner’s sugar, cream, vanilla and coconut extract

Beat at high speed for 3-4 minutes


Frost cooled cupcakes

pina colada cupcakes







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