Pina Colada Cupcakes (Printable)
Tropical cupcakes with pineapple, coconut, and rum topped with creamy frosting
# What You Need:
→ Cupcakes
01 - 1 ½ cups all-purpose flour
02 - 1 ½ tsp baking powder
03 - ¼ tsp salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - ⅓ cup coconut milk, canned full-fat
08 - ⅓ cup crushed pineapple, well-drained
09 - ¼ cup pineapple juice
10 - 2 tbsp light rum
11 - 1 tsp vanilla extract
12 - ½ cup sweetened shredded coconut
→ Coconut Frosting
13 - ½ cup unsalted butter, softened
14 - 3 cups powdered sugar, sifted
15 - 3 tbsp coconut milk, canned full-fat
16 - ½ tsp vanilla extract
17 - Pinch of salt
→ Garnish
18 - 2 tbsp toasted shredded coconut
19 - 12 maraschino cherries
20 - Small pineapple wedges
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in eggs, one at a time, then mix in coconut milk, pineapple juice, rum, and vanilla extract until combined.
05 - Gradually add the dry ingredients, mixing just until incorporated. Fold in the crushed pineapple and shredded coconut.
06 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, then coconut milk, vanilla, and salt. Beat until light and fluffy.
09 - Frost the cooled cupcakes generously. Garnish with toasted coconut, a cherry, and a pineapple wedge, if desired.
# Expert Tips:
01 -
- The frosting alone has converted at least five self proclaimed coconut haters in my circle
- These transport me straight to island mode without needing a plane ticket
02 -
- Room temperature ingredients prevent curdling and ensure even baking
- Draining the pineapple thoroughly is the difference between moist and soggy
03 -
- Toasting coconut in the oven at 350 degrees for 5 to 7 minutes is easier than stovetop and gives more even browning
- Crush pineapple by hand for rustic chunks or pulse briefly in a food processor for finer texture