Pina Colada Cupcakes (Print Version)

Tropical cupcakes blending pineapple and coconut flavors with creamy frosting

# What You Need:

→ Cupcake Base

01 - 1 ½ cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - ⅓ cup canned full-fat coconut milk
08 - ⅓ cup well-drained crushed pineapple
09 - ¼ cup pineapple juice
10 - 2 tablespoons light rum (optional, substitute with additional pineapple juice for non-alcoholic version)
11 - 1 teaspoon vanilla extract
12 - ½ cup sweetened shredded coconut

→ Coconut Frosting

13 - ½ cup unsalted butter, softened
14 - 3 cups powdered sugar, sifted
15 - 3 tablespoons canned full-fat coconut milk
16 - ½ teaspoon vanilla extract
17 - Pinch of salt

→ Garnish

18 - 2 tablespoons toasted shredded coconut
19 - 12 maraschino cherries (optional)
20 - Small pineapple wedges (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, ensuring full incorporation after each addition. Mix in coconut milk, pineapple juice, rum if using, and vanilla extract until smooth.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Gently fold in crushed pineapple and shredded coconut.
06 - Divide batter evenly among prepared cupcake liners, filling each approximately two-thirds full.
07 - Bake for 18-20 minutes until a toothpick inserted into center emerges clean. Allow cupcakes to cool in tin for 5 minutes, then transfer to wire rack to cool completely.
08 - Beat butter until creamy. Gradually incorporate powdered sugar, followed by coconut milk, vanilla, and salt. Continue beating until frosting achieves light, fluffy consistency.
09 - Generously frost cooled cupcakes. Top with toasted coconut, maraschino cherry, and pineapple wedge if desired.

# Expert Tips:

01 -
  • The combination of pineapple and coconut creates that vacation vibe even when youre stuck at home
  • Theyre surprisingly forgiving and stay moist for days, unlike other cupcakes that dry out
  • That tiny splash of rum makes them feel fancy without being overpowering
02 -
  • Draining the pineapple thoroughly is crucial, too much liquid makes these cupcakes sink in the middle
  • Room temperature ingredients blend together seamlessly, cold butter creates weird lumps in your batter
  • Let the cupcakes cool completely before frosting or youll end up with a melty mess
03 -
  • Spray your measuring cup with oil before the pineapple juice to help it slide out completely
  • Use an ice cream scoop to portion batter, it keeps all cupcakes the same size

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