Who doesn’t love a piña colada on a sunny day? The tropical mix of pineapple, coconut, and rum (even if it’s just the flavor) always transports me to a beachside paradise.

So when I decided to turn that classic cocktail into a cupcake, I was beyond excited to see how it would turn out. Let me tell you—these Tropical Piña Colada Cupcakes are every bit as delicious and tropical as the drink itself.

The pineapple-infused cupcake is soft and moist, while the coconut frosting is rich and creamy with a hint of rum flavor.

Whether you’re hosting a tropical-themed party or just craving a little island getaway, these cupcakes are sure to bring the sunshine to any occasion!

Why You’ll Love This Recipe

Tropical Flavor: These cupcakes are bursting with the classic piña colada flavors—sweet pineapple, creamy coconut, and a touch of rum.

Moist and Fluffy: The cupcakes are light and fluffy, thanks to the perfect balance of pineapple juice and coconut milk in the batter.

Perfect for Any Occasion: Whether it’s a beach party, summer BBQ, or birthday celebration, these cupcakes will steal the show.

Easy to Make: With simple ingredients and easy steps, these cupcakes come together quickly without any fuss.

Ingredients

1- For the Cupcakes:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup pineapple juice

½ cup coconut milk

½ cup crushed pineapple, drained

2- For the Coconut Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

2 tablespoons coconut milk

1 teaspoon vanilla extract

1-2 tablespoons rum (optional)

½ cup shredded coconut (for garnish)

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Mix in Wet Ingredients: Gradually add the pineapple juice and coconut milk to the mixture, mixing until smooth.

Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Add Pineapple: Gently fold in the crushed pineapple until evenly distributed throughout the batter.

Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full.

Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

For the Coconut Frosting:

Beat the softened butter in a large bowl until smooth.

Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Add the coconut milk, vanilla extract, and rum (if using), and continue to beat until smooth and fluffy.

Frost the cooled cupcakes with the coconut frosting.

Garnish with shredded coconut and a tiny slice of pineapple on top for an extra tropical touch.

Variations

Rum Frosting: For an extra authentic piña colada flavor, add a tablespoon or two of rum to the frosting for a delightful boozy kick.

Pineapple Glaze: Instead of frosting, drizzle a simple pineapple glaze over the cupcakes. To make the glaze, mix powdered sugar with a small amount of pineapple juice until smooth and pourable.

Coconut Milk in Cupcakes: If you prefer a stronger coconut flavor, use coconut milk in the cupcake batter instead of the pineapple juice for a richer, coconut-forward taste.

Nutritional Values (per cupcake)

Calories: 270 kcal

Carbohydrates: 38g

Protein: 2g

Fat: 13g

Saturated Fat: 8g

Fiber: 1g

Sugar: 23g

Sodium: 110mg

FAQs

1. Can I make these cupcakes without rum? Absolutely! The rum is optional and can be omitted without compromising the flavor. You can still enjoy all the tropical goodness with just the pineapple and coconut flavors.

2. How do I store these cupcakes? Store the cupcakes in an airtight container at room temperature for up to 3 days. If you have leftovers, you can refrigerate them, but allow them to come to room temperature before serving.

3. Can I freeze these cupcakes? Yes, you can freeze the cupcakes without frosting for up to 3 months. Thaw them at room temperature and frost them just before serving.

4. Can I use fresh pineapple instead of crushed pineapple from a can? Yes! You can use fresh pineapple, just be sure to chop it finely and drain any excess liquid before adding it to the batter.