Pina Colada Cupcakes

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With crushed pineapple, coconut milk, and maraschino cherry juice, these Pina Colada Cupcakes offer a delightful tropical flavor, much like the popular drink. Topped with coconut frosting, sliced pineapple, and a cherry, they're the perfect cupcake for summer.

Prep Time40

Cook Time20

Total Time1

Course: Dessert

Cuisine: American

Keyword: pina colada cupcakes

Servings: cupcakes

Calories: 428kcal

Author: Jill

Ingredients

Cupcakes

1 2/3 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup salted butter *see note
½ cup granulated sugar
¼ cup light brown sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1 teaspoon maraschino cherry juice
¼ teaspoon coconut extract
1/3 cup canned coconut milk full fat
1/3 cup pineapple juice reserved from the can of crushed pineapple
1 cup crushed pineapple well drained (most of a 20 oz can)

Frosting

½ cup salted butter softened
2 oz cream cheese softened
3 cups powdered sugar 360 g
3 Tablespoons coconut milk full fat
1 teaspoon vanilla extract
1 teaspoon maraschino cherry juice
½ teaspoon coconut extract

Garnishes

Instructions

Preheat oven to 350 and line a cupcake tin with paper wrappers.
In a medium mixing bowl whisk together the flour, baking powder, baking soda, and salt together.
In the bowl of a stand mixer fitted with a paddle attachment cream the butter, sugar, and brown sugar together for 2-3 minutes. Add the eggs, vanilla, maraschino cherry juice, and coconut extract and mix until well incorporated.
Pour in the coconut milk and the pineapple juice and mix until just combined.
Pour the flour mixture in and mix just until combined.
Fill each cupcake liner ¾ full and bake for about 18-22 minutes.
Cool in the muffin tin for 5 minutes before removing to finish cooling on a wire cooling rack.

Cream Cheese Frosting

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together until light and fluffy. Add the powdered sugar, coconut milk, vanilla, maraschino cherry juice, and coconut extract and mix for 3-4 minutes until nice and creamy.
Once the cupcakes have cooled completely, frost or pipe the frosting on top. Sprinkle coconut flakes around the edges and garnish with pineapple, cherry, and straw, if desired.

Notes

*If you use unsalted butter, add an additional ¼ teaspoon salt in the cupcakes and 1/8 teaspoon in the frosting.

Nutrition