Craving the tropical flavors of a Piña Colada? These Piña Colada Cupcakes bring the classic cocktail’s fruity pineapple and creamy coconut flavors to life in cupcake form! Soft, moist, and deliciously flavored with pineapple and coconut, these cupcakes are perfect for summer parties, barbecues, or any occasion where you want to add a taste of the tropics. Topped with coconut cream frosting and a maraschino cherry garnish, these cupcakes are sure to transport you to a beachside paradise.
What Are Piña Colada Cupcakes?
Piña Colada Cupcakes are inspired by the tropical cocktail made with rum, coconut cream, and pineapple juice. These cupcakes combine the sweet and tangy flavors of pineapple with the rich creaminess of coconut. Some versions also include a hint of rum to mimic the cocktail's flavor, but you can easily leave it out if you'd like to make them alcohol-free. The cupcakes are soft and tender, topped with a creamy coconut frosting and often garnished with toasted coconut, pineapple slices, or cherries for an extra festive touch.
Ingredients List for Piña Colada Cupcakes
To make these delicious tropical cupcakes, you will need the following ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour: The base of the cupcake batter.
- 1 teaspoon baking powder: Helps the cupcakes rise and become fluffy.
- ¼ teaspoon baking soda: Adds an extra lift for a light, tender texture.
- ¼ teaspoon salt: Enhances the flavor.
- ½ cup unsalted butter, softened: Adds richness and moisture to the cupcakes.
- ¾ cup granulated sugar: Sweetens the cupcakes and helps create a tender crumb.
- 2 large eggs: Binds the ingredients and adds structure to the cupcakes.
- ¼ cup canned coconut milk: Gives the cupcakes a creamy, coconut flavor.
- ½ cup crushed pineapple (drained): Adds sweetness, moisture, and tropical flavor.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 1 teaspoon coconut extract: Optional but adds more coconut flavor to the cupcakes.
For the coconut cream frosting:
- ½ cup unsalted butter, softened: The base for the frosting.
- 4 cups powdered sugar: Adds sweetness and structure to the frosting.
- ¼ cup canned coconut milk: To make the frosting rich and creamy.
- 1 teaspoon vanilla extract: For added flavor.
- 1 teaspoon coconut extract: For that extra coconut flavor boost.
- Optional: 1-2 tablespoon rum: For a boozy kick, mimicking the rum in a Piña Colada.
For garnish:
- Toasted coconut flakes: Adds texture and extra coconut flavor.
- Maraschino cherries: A classic garnish that adds color and a sweet finish.
- Small pineapple slices or wedges: For an authentic tropical presentation.
Substitutions and Variations
Here are some ideas for substitutions and variations to suit different tastes or dietary needs:
- Dairy-free version: Substitute the butter with a plant-based alternative and use coconut cream in place of butter in the frosting for a dairy-free option.
- Gluten-free version: Use a 1:1 gluten-free baking flour to replace the all-purpose flour.
- Alcohol-free option: Skip the rum in the frosting if you prefer an alcohol-free version or are serving these to kids.
- Pineapple upside-down cupcakes: For a twist, place a small pineapple ring and a cherry at the bottom of each cupcake liner, then pour the batter over the top.
- Piña Colada cupcakes with a rum filling: Inject a small amount of rum or rum-flavored syrup into the center of each baked cupcake for an extra boozy treat.
Step-by-Step Cooking Instructions
Here’s how to make perfect Piña Colada Cupcakes from scratch:
For the Cupcakes:
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
- Cream the butter and sugar: In a large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together on medium speed for about 2-3 minutes, until light and fluffy.
- Add eggs and flavorings: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and coconut extract (if using).
- Incorporate coconut milk and pineapple: With the mixer on low speed, add the coconut milk, followed by the crushed pineapple. Mix until just combined. Be careful not to overmix the batter.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as the flour is fully incorporated.
- Fill the cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about ⅔ of the way full. This ensures the cupcakes will have room to rise without overflowing.
- Bake: Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back slightly when touched.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
For the Coconut Cream Frosting:
- Beat the butter: In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
- Incorporate coconut milk and flavorings: Add the coconut milk, vanilla extract, and coconut extract, and mix until smooth. If you’re adding rum, do so at this stage. Increase the speed to medium-high and beat the frosting for 2-3 minutes, until light and fluffy. If the frosting is too thick, add more coconut milk, one tablespoon at a time, until you reach the desired consistency.
How to Assemble the Piña Colada Cupcakes
- Frost the cupcakes: Once the cupcakes have cooled completely, use a piping bag or an offset spatula to frost the tops with the coconut cream frosting. You can pipe it in a swirl or simply spread it on with a knife—whichever method you prefer.
- Add the garnish: Sprinkle toasted coconut flakes over the frosting. Top each cupcake with a maraschino cherry and a small wedge of pineapple for a classic Piña Colada look.
How to Cook Piña Colada Cupcakes: A Step-by-Step Guide
To make sure your Piña Colada Cupcakes turn out perfectly, here are a few key steps to follow:
- Use room temperature ingredients: Ensure your butter and eggs are at room temperature for smoother mixing and better texture.
- Drain the pineapple: Make sure the crushed pineapple is well-drained to avoid adding too much liquid to the batter, which could make the cupcakes soggy.
- Don’t overmix the batter: Overmixing can result in dense cupcakes. Mix just until the dry ingredients are incorporated for a tender crumb.
- Let the cupcakes cool completely: Frosting warm cupcakes will cause the frosting to melt, so ensure the cupcakes are fully cooled before frosting.
Common Mistakes to Avoid
- Not draining the pineapple: Excess moisture from undrained pineapple can cause the cupcakes to become too wet and soggy.
- Overmixing the batter: Overmixing develops too much gluten, making the cupcakes dense instead of light and fluffy.
- Overbaking: Cupcakes that bake too long will be dry. Keep an eye on them after 18 minutes to ensure they don’t overbake.
Serving and Presentation Tips
Piña Colada Cupcakes are perfect for summer events or tropical-themed parties. Their bright flavors and fun decorations make them ideal for any occasion that calls for a festive, tropical vibe.
How to Serve Piña Colada Cupcakes
- At a summer barbecue: These cupcakes are a hit at any summer gathering, especially when paired with fruity cocktails or lemonade.
- As part of a dessert table: Serve these cupcakes alongside other tropical-themed desserts like key lime pie or coconut macaroons for a beachy dessert table.
- With drinks: Pair the cupcakes with actual Piña Coladas, mojitos, or a refreshing iced tea.
Presentation Ideas for Piña Colada Cupcakes
- Cocktail-style presentation: Serve the cupcakes in large cocktail glasses or with mini cocktail umbrellas for a fun, beachy look.
- Tropical decorations: Add small paper cocktail umbrellas, pineapple slices, and extra toasted coconut for a vibrant presentation.
- Layered stand: Display the cupcakes on a tiered stand for an eye-catching centerpiece at your summer party.
Piña Colada Cupcakes Recipe Tips
- Toast the coconut: Lightly toasting the coconut flakes brings out their nutty flavor and adds a pleasant crunch.
- Add more pineapple: If you want a stronger pineapple flavor, fold in additional finely chopped pineapple to the batter.
- Chill the frosting: If your frosting becomes too soft, chill it in the refrigerator for 15 minutes to make it easier to pipe or spread.
Frequently Asked Questions (FAQs)
1. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them just before serving for the freshest taste.
2. Can I freeze the cupcakes?
Yes! You can freeze unfrosted cupcakes for up to 3 months. Wrap each cupcake tightly in plastic wrap, then store them in an airtight container. Thaw at room temperature and frost before serving.
3. Can I make these cupcakes without alcohol?
Absolutely! You can omit the rum from both the cupcake batter and the frosting for a kid-friendly, alcohol-free version.
4. How do I toast coconut flakes?
Spread the coconut flakes on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until golden brown.
Conclusion
These Piña Colada Cupcakes are a delicious, tropical treat that’s perfect for any occasion. With their light, moist cake, pineapple and coconut flavors, and creamy coconut frosting, they’re a surefire way to bring a taste of the tropics to your kitchen. Whether you're making them for a summer party, a tropical-themed event, or just to satisfy your sweet tooth, these cupcakes are guaranteed to impress.
So gather your ingredients, turn up the island music, and get ready to bake a batch of these delightful Piña Colada Cupcakes! 🌴🍍
Print
Piña Colada Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These piña colada cupcakes are bursting with tropical flavors of pineapple and coconut, reminiscent of the classic cocktail. Soft, moist cupcakes made with crushed pineapple and coconut milk are topped with a rich coconut buttercream, making them a perfect summer treat or party dessert. Garnish with shredded coconut, a maraschino cherry, or a mini umbrella for a fun, tropical presentation!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup coconut milk
- ⅓ cup crushed pineapple (drained)
- ½ cup sweetened shredded coconut
Coconut Buttercream Frosting:
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 2 tbsp coconut milk
- ½ tsp coconut extract
- Shredded coconut and maraschino cherries for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients, alternating with coconut milk, mixing until just combined. Fold in crushed pineapple and shredded coconut.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, coconut milk, and coconut extract, and beat until smooth.
- Frost cooled cupcakes and garnish with shredded coconut and a cherry, if desired.
Notes
- Ensure the pineapple is well-drained to avoid soggy cupcakes.
- For extra flavor, brush the cupcakes with a little coconut rum before frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 30g
- Sodium: 150mg
Leave a Reply