Pina Colada Cupcakes

Get a tropical taste of paradise with these irresistible Pina Colada Cupcakes! Infused with the sunny flavors of coconut milk, pineapple juice, and shredded coconut, these moist and fluffy cupcakes are a true celebration of summer. Topped with a luscious cream cheese frosting that’s kissed with coconut extract, each bite will transport you straight to a beachside retreat. Don’t forget the finishing touch—a vibrant maraschino cherry for a playful nod to the classic cocktail. Perfect for parties, brunches, or any occasion that calls for a sweet getaway, this easy-to-make recipe brings the essence of a piña colada to your dessert table in just 40 minutes.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cups unsalted butter
• 1 cup granulated sugar
• 2 pieces large eggs
• 0.5 cup coconut milk
• 0.25 cup pineapple juice
• 1 teaspoon vanilla extract
• 0.5 cup crushed pineapple (drained)
• 0.5 cup sweetened shredded coconut
• 8 ounces cream cheese
• 2 cups powdered sugar
• 1 teaspoon coconut extract
• 2 tablespoons heavy cream
• 12 pieces maraschino cherries (optional, for decoration)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This is your dry mixture.

Step 3

In a large bowl, beat the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.

Step 4

One at a time, add the eggs to the butter-sugar mixture, beating well after each addition.

Step 5

Mix in the coconut milk, pineapple juice, and vanilla extract until fully combined.

Step 6

Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.

Step 7

Fold in the drained crushed pineapple and shredded coconut gently using a rubber spatula.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 9

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Step 10

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

To prepare the frosting, beat the cream cheese in a large bowl until smooth and creamy.

Step 12

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

Step 13

Mix in the coconut extract and heavy cream, beating until the frosting is light and fluffy.

Step 14

Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.

Step 15

If desired, top each cupcake with a maraschino cherry for decoration.

Step 16

Serve and enjoy your delightful Pina Colada Cupcakes!

Nutrition Facts

Serving size	(1386.4g)

Amount per serving	% Daily Value*
Calories	3533.6

Total Fat 91.1g	0%
Saturated Fat 50.0g	0%
Polyunsaturated Fat 3.4g
Cholesterol 601.1mg	0%
Sodium 2151.5mg	0%
Total Carbohydrate 652.0g	0%
Dietary Fiber 6.3g	0%
Total Sugars 494.2g
Protein 45.0g	0%

Vitamin D 80IU	0%
Calcium 338.3mg	0%
Iron 11.2mg	0%
Potassium 955.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.7%

Protein: 5.0%

Carbs: 72.3%