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.
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This is your dry mixture.
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.
One at a time, add the eggs to the butter-sugar mixture, beating well after each addition.
Mix in the coconut milk, pineapple juice, and vanilla extract until fully combined.
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the drained crushed pineapple and shredded coconut gently using a rubber spatula.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, beat the cream cheese in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the coconut extract and heavy cream, beating until the frosting is light and fluffy.
Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.
If desired, top each cupcake with a maraschino cherry for decoration.
Serve and enjoy your delightful Pina Colada Cupcakes!
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 41.8 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 85 mg | 2% | |
*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.
