Moist Pina Colada Cupcakes with coconut, pineapple, and a homemade frosting. A tropical treat for all ages, perfect for blissful indulgence!
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Indulge in the delectable goodness of Piña Colada Cupcakes, which are incredibly moist and overflow with delightful coconut and pineapple flavors. Each cupcake is adorned with a luscious slice of fresh pineapple and crowned with a flawlessly fluffy homemade frosting. Treat yourself to this delightful confection inspired by tropical cocktails and enjoy its universal appeal across all age groups. Lean back, unwind, and savor this tantalizing treat!
WHY WE LOVE THIS RECIPE
- Delicious unique cupcake recipe
- Ready in less than an hour
- Super moist and fluffy cupcake
- Simple homemade frosting recipe
- Classic pineapple and coconut combination
- Perfect dessert for a summer gathering
- Easy to make with a box cake mix
- Piña colada flavored dessert
Ingredients
- 1 box white cake mix
- Canned coconut milk
- Vegetable oil
- Eggs
- Coconut extract
- Pineapple tidbits
- Salted butter,
- Light brown sugar
- Powdered sugar
- Pineapple juice
HOW TO MAKE PIñA COLADA CUPCAKES
These delicious and unique cupcakes couldn’t be easier or quicker to make. While the cupcakes are baking you can prepare the frosting. Decorating is the last step before you enjoy your Pina Colada Cupcakes!
- Whisk together dry cake mix, coconut milk, oil, eggs, and coconut extract. Stir in the pineapple bits (make sure they are drained really well, but keep the juice for the frosting!)
PRO-TIP: The batter will be thicker than your typical cake batter.
- Pour batter into cupcake tins and bake for 18-21 minutes and let cupcakes cool completely.
PRO-TIP: You will want to fill the cupcake tins until about 2/3 full.
- To make the frosting, blend butter and brown sugar until creamy and fluffy. Add in the powdered sugar and pineapple juice, alternating between the two. Pour in the coconut extract and mix well.
Pro-tip: When making the frosting, I like to start by adding about 1 and ⅓ cup of sugar and mix using a mixer on the lowest setting, gradually working up to the highest. Once it has been whipped together, I add 1 Tablespoon of pineapple juice and mix it again. I continue to do this back and forth, until I have added the last of the sugar. If the frosting is too thick you can add pineapple juice, 1 teaspoon at a time until the desired consistency is reached.
- To decorate your cupcakes, top them with a pineapple ring, and frost with a piping bag.
Pro-tip: When frosting my cupcakes I fill a piping bag or ziploc bag with frosting to make things easier and make the overall appearance more attractive. I used a Wilton 1M piping tip for mine, but you can use any large piping tip for the frosting.
- Sprinkle with shredded coconut and a cherry on the top.
VARIATIONS / OPTIONS / ADD-INS
- BOX CAKE MIX: Any brand will work fine.
- COCONUT MILK: I used Thai Kitchen canned coconut milk which can be found in the international foods area of the supermarket. Any coconut milk will work but full fat milk makes for a tastier cupcake and keeps the pineapple from sinking to the bottom.
- VEGETABLE OIL: You can use coconut, canola or even avocado oil as a substitute and it won’t change the cupcake.
- PINEAPPLE TIDBITS: You can use crushed pineapple in place of tidbits but I like the bigger bite of pineapple.
- SALTED BUTTER: If you do not use salted butter, add in ½ teaspoon salt to your frosting to help counteract some of the sweetness.
- LIGHT BROWN SUGAR: You can use additional powdered sugar instead but I like the flavor that the brown sugar gives this recipe. It can leave the frosting with the slightest grainy texture so if you don’t like that, just use powdered sugar. If you beat the frosting for the instructed amount of time, you should not notice any graininess in your cupcakes.
- PINEAPPLE JUICE: I used canned pineapple tidbits and kept the juice when I drained it. That juice was what I used for the frosting.
More Easy Cupcake Recipes
Pinã Colada Cupcakes
Serves — 24
Moist Pina Colada Cupcakes with coconut, pineapple, and a homemade frosting. A tropical treat for all ages, perfect for blissful indulgence!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Ingredients
Cake:
- 15.25 ounces white cake mix
- 1 cup canned coconut milk well mixed
- ⅓ cup vegetable oil
- 3 whole large eggs
- 1 tsp coconut extract
- 1 cup pineapple tidbits drained (keep juice for the frosting)
Frosting:
- 1 cup (2 sticks) salted butter softened
- ¼ cup light brown sugar
- 4 cups powdered (confectioner’s) sugar
- 3-4 tbsp pineapple juice
- 1 tsp coconut extract
- Optional garnishes: Sweetened shredded coconut, pineapple rings and maraschino cherries
Instructions
Cake:
- Preheat the oven to 350 degrees F. Prepare 24 cupcake tins with liners or by well greasing them.
- Prepare the cake mix by whisking together the dry cake mix, coconut milk, vegetable oil, eggs, and coconut extract until well combined. The batter should be slightly thicker than a normal cake batter when you finish mixing.
- After the batter is prepared, stir in the pineapple tidbits (be sure it is well drained but reserve the juice for the frosting).
- Fill the prepared cupcake tins with batter, until each liner is ⅔ full. Bake the cupcakes for 18-21 minutes or until a tester comes out clean and the top bounces back when you touch it. Let the cupcakes cool in the tins for 5 minutes and then remove to a rack to cool completely.
Frosting:
- In a large stand mixer with the whisk attachment, blend the butter and brown sugar on high until creamy and fluffy, about 3-5 minutes. Colder, firmer butter will take longer. The end result should look like a light, whipped butter.
- Blend in the powdered sugar alternately with the pineapple juice. I like to add about 1 and ⅓ cup of sugar and mix it in, starting on the lowest setting and gradually working up to the highest. Once it has been whipped together, add 1 Tablespoon of pineapple juice and mix it again. Do this back and forth, until I have added the last of the sugar. If the frosting is too thick you can add pineapple juice, 1 teaspoon at a time until the desired consistency is reached.
- Pour in the coconut extract before beating the frosting on high for an additional 5 minutes. It should be very light and fluffy with very little grainy texture.
- Fill a piping bag or ziploc bag with your frosting. I used a Wilton 1M piping tip for mine, but you can use any large piping tip for the frosting.
- To decorate, top the cupcakes with a pineapple ring, frosting, shredded coconut and a maraschino cherry (all optional).
Notes
Storage:
Once frosted you can store your cupcakes at room temperature for up to 2 days and in the refrigerator for up to 5 days. It is best to store them covered. The frosting alone can be stored in the fridge, covered, for up to a week, and in the freezer for up to 1 month. The cupcakes, unfrosted, freeze well for up to 3 months. Be sure, when freezing, to wrap them individually and place them in an airtight container to avoid them drying out.
Nutrition Info
Calories: 286kcal | Carbohydrates: 39g | Protein: 2g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 203mg | Potassium: 66mg | Fiber: 1g | Sugar: 31g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
