Irresistible Piña Colada Cupcakes for a Tropical Treat

There’s nothing quite like the aroma of freshly baked cupcakes wafting through your kitchen, inviting everyone to gather around. Imagine taking a bite of a Piña Colada Cupcake, where fluffy cake meets creamy frosting, and you can almost hear the ocean waves crashing in the distance. This tropical treat combines sweet pineapple and coconut flavors, making every bite a mini-vacation for your taste buds.

These Piña Colada Cupcakes are not just desserts; they are memories waiting to be made. Picture yourself hosting a summer BBQ or a beach-themed party, where these cupcakes steal the show. Each cupcake is a delightful explosion of flavor that brings smiles and happy sighs from friends and family alike. With every mouthful, you’ll be reminded of sunny days, laughter, and maybe even that one awkward dance move you tried at last year’s wedding.

I remember the first time I made these cupcakes for my friend’s birthday; their faces lit up with joy as they took their first bites!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cake Flour: A lighter flour helps create that fluffy cupcake texture you crave; it makes all the difference.

• Baking Powder: Ensure your cupcakes rise beautifully by using fresh baking powder; stale powder leads to sad little cakes.

• Sugar: Granulated sugar sweetens your batter perfectly; feel free to adjust based on your sweetness preference.

• Pineapple Juice: Use 100% juice for authentic flavor; it brings that essential tropical vibe right into your kitchen.

• Coconut Milk: Full-fat coconut milk adds richness and moisture; it’s what makes these cupcakes unforgettable.

• Eggs: Fresh eggs provide structure and stability in baking; they help keep your cupcakes light and airy.

• Unsalted Butter: Always use unsalted butter for better control over your cupcake’s flavor profile; plus, who wants salty cupcakes?

• Powdered Sugar: For the frosting, powdered sugar creates that smooth texture we all adore on top of our treats.

• Dried Coconut Flakes: Toast them for added crunch; they give that extra oomph to both flavor and presentation.

• Maraschino Cherries: The perfect finishing touch on top of each cupcake adds color and a burst of sweetness in every bite.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures an even bake for those beautiful cupcakes.

Prepare Your Muffin Tin: Line a muffin tin with paper liners or grease them lightly with nonstick spray. This keeps your cupcakes from sticking like bad memories.

Mix Dry Ingredients Together: In a large mixing bowl, whisk together cake flour, baking powder, and sugar until well combined. This helps distribute everything evenly before adding wet ingredients.

Blend Wet Ingredients Smoothly: In another bowl, mix together pineapple juice, coconut milk, melted butter, and eggs until smooth. You want everything blended like an old buddy’s reunion.

Add Wet to Dry Ingredients: Gradually add the wet mixture into the dry ingredients while stirring gently. Fold until just combined—over-mixing can lead to dense cupcakes!

Bake Those Cupcakes!: Pour batter into prepared muffin tins, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Your kitchen should smell heavenly by now!

Prepare Coconut Frosting: While cooling down the cupcakes on wire racks, beat together softened butter and powdered sugar in a bowl until fluffy. Add coconut flakes gradually for that tropical flair.

Frost and Decorate!: Once cooled completely, frost each cupcake generously with coconut frosting and top with dried coconut flakes and a cherry on each one. They’ll look so good; you might not want to share!

Now serve these lovely Piña Colada Cupcakes at your next gathering – trust me; they will be gone faster than you can say “Pass me another!”

Perfecting the Cooking Process

Start by mixing your dry ingredients first, then cream the butter and sugars. This ensures an even blend and helps create fluffy cupcakes.

Add Your Touch

Consider adding crushed pineapple into the batter for extra moisture and flavor. You can also top with coconut flakes for added texture.

Storing & Reheating

Store your Piña Colada Cupcakes in an airtight container at room temperature for up to three days. Refrigerate them for longer freshness.

I remember making these cupcakes for my sister’s beach-themed party. Everyone raved about them, and I felt like a culinary superstar when I saw her friends gobbling them up!

FAQ

Can I use other fruits in these cupcakes?

Yes, you can substitute mango or banana for a different tropical twist.

How do I achieve a moist cupcake?

Adding sour cream or yogurt to your batter keeps the cupcakes moist and delicious.

What’s the best way to frost Piña Colada Cupcakes?

Use cream cheese frosting mixed with coconut extract for a rich tropical flavor.

Print

Piña Colada Cupcakes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Carmen Rodriguez
• Total Time: 35 minutes
• Yield: Approximately 12 cupcakes 1x

Print Recipe

Pin Recipe

Description

Piña Colada Cupcakes are a delightful tropical treat that brings the beach to your kitchen. With flavors of sweet pineapple and creamy coconut, these fluffy cupcakes topped with luscious coconut frosting and a cherry make every occasion feel like a mini-vacation. Perfect for summer gatherings or cozy family celebrations, they are sure to impress friends and family alike.

---

Ingredients

Scale 1x2x3x

• 1 ½ cups cake flour
• 1 ½ tsp baking powder
• ¾ cup granulated sugar
• ½ cup pineapple juice (100% juice)
• ½ cup full-fat coconut milk
• 2 large eggs
• ½ cup unsalted butter (melted)
• 1 cup powdered sugar (for frosting)
• 1 cup dried coconut flakes (toasted for garnish)
• Maraschino cherries (for topping)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together cake flour, baking powder, and sugar.
3. In another bowl, combine pineapple juice, coconut milk, melted butter, and eggs until smooth.
4. Gradually mix wet ingredients into dry ingredients until just combined.
5. Fill muffin tins two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
6. For frosting, beat melted butter and powdered sugar until fluffy; add toasted coconut flakes.
7. Once cooled, frost each cupcake and top with toasted coconut flakes and a cherry.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 15g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 35mg