Piña Colada Cupcake Recipe with Coconut Topping
This Pina Colada Cupcake Recipe With Coconut Topping combines sweet pineapple flavor with rich coconut for a tropical dessert that’s perfect for parties, holidays, and summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Dessert
Ingredients
For the Cupcakes
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon rum extract (optional)
½ cup crushed pineapple, drained
½ cup coconut milk
For the Coconut Frosting
½ cup unsalted butter, softened
3 cups powdered sugar
2–3 tablespoons coconut milk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted
Optional Garnish
Pineapple chunks
Maraschino cherries
Extra toasted coconut
Instructions
Make the Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and rum extract.
Alternate adding the dry ingredients and coconut milk, mixing until just combined.
Fold in the crushed pineapple.
Fill cupcake liners about ⅔ full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before frosting.
Make the Coconut Frosting
Beat butter until creamy.
Gradually add powdered sugar.
Add coconut milk and vanilla extract, beating until smooth and fluffy.
Frost cooled cupcakes using a piping bag or spatula.
Add the Coconut Topping
Sprinkle toasted shredded coconut generously over the frosting.
Garnish with pineapple pieces and cherries if desired.
Notes
Drain pineapple thoroughly to avoid excess moisture.
Toast coconut in a dry skillet over medium heat for 3–5 minutes until golden.
For adult versions, replace rum extract with 1 tablespoon dark rum in the batter.
Store cupcakes in an airtight container for up to 3 days.
