Dreamy Pina Colada Cupcakes Recipe: Tropical Bliss in Every Bite

Sweet tropical breezes whisper through these dreamy pina colada cupcakes that promise pure dessert magic.

Soft coconut layers melt into creamy pineapple dreams with every delectable bite.

Caribbean sunshine sparkles in each carefully crafted morsel.

Rum-kissed frosting adds a playful adult twist to these delightful treats.

Rich textures dance between fluffy cake and smooth cream, creating an irresistible experience.

Unexpected flavor combinations make these cupcakes a delightful surprise for anyone seeking a mini tropical vacation.

Come explore this delectable journey that will transport you to a sun-soaked paradise.

Tips for Moist and Flavorful Pina Colada Cupcakes

• Replace rum with coconut extract for a non-alcoholic version that still captures tropical flavors.
• Drain pineapple thoroughly to prevent soggy cupcake bottoms and ensure perfect texture.
• Opt for full-fat coconut milk to enhance richness and create a more decadent cupcake experience.
• Toast shredded coconut before folding into batter for deeper, nuttier flavor and added crunch.
• Use room temperature ingredients to guarantee smoother batter and more consistent baking results.

Creative Spins on Pina Colada Cupcakes

• Tropical Virgin Mocktail Cupcakes: Replace rum with pineapple juice for a kid-friendly version that keeps the fruity island flavor.
• Gluten-Free Coconut Delight: Swap wheat flour with almond or coconut flour to create a celiac-friendly alternative with similar texture.
• Low-Sugar Wellness Cupcakes: Use stevia or monk fruit sweetener instead of sugar, and reduce total sweetness while maintaining the tropical essence.
• Vegan Coconut Paradise: Substitute butter with coconut oil, eggs with flax eggs, and use dairy-free milk to create a plant-based cupcake that honors the original recipe's tropical spirit.

Serving Pina Colada Cupcakes Beautifully

• Tropical Beach Party Platter: Arrange cupcakes on a large wooden board with fresh pineapple slices, toasted coconut shavings, and mini cocktail umbrellas for a festive summer gathering.
• Elegant Dessert Buffet: Display cupcakes on tiered cake stands with delicate doilies, garnish with edible flowers, and serve alongside coconut sorbet for a sophisticated tropical dessert experience.
• Poolside Treat Presentation: Pack cupcakes in clear individual containers with a sprinkle of toasted coconut on top, perfect for summer pool parties or beach picnics. Add a small cocktail pick for extra flair.

Keeping Pina Colada Cupcakes Fresh and Fluffy

• Store cupcakes in an airtight container at room temperature for 2-3 days, keeping them soft and fresh.
• Refrigerate frosted cupcakes in a sealed container for up to 5 days to extend their shelf life.
• Freeze unfrosted cupcakes individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months.
• Thaw frozen cupcakes at room temperature for 1-2 hours before adding frosting and serving.

FAQs

• Can I make these cupcakes without alcohol?

Yes, simply replace the rum with additional coconut milk or pineapple juice for similar moisture and flavor depth.

• Is fresh or canned pineapple better for this recipe?

Canned crushed pineapple works best as it’s already soft and blends easily into the batter without extra preparation.

• How do I know if my cupcakes are fully baked?

Insert a toothpick into the center – if it comes out clean with no wet batter, the cupcakes are done. They should also have a light golden color on top.

• Can I use different types of flour?

Stick to all-purpose flour for best texture. Substituting with alternative flours might change the cupcake’s structure and rise.

Tropical Pina Colada Cupcakes to Savor

• Tropical Taste Adventure: Transport your taste buds to a sunny beach with these delightful cupcakes packed with pineapple, coconut, and rum flavors that capture the essence of a classic cocktail.
• Quick and Simple Baking: Master this recipe with basic baking skills and minimal ingredients, making it perfect for bakers of all experience levels who want to create something special without stress.
• Crowd-Pleasing Dessert: Impress friends and family with a unique twist on traditional cupcakes that offers a sophisticated yet playful flavor profile suitable for parties, gatherings, or weekend treats.
• Versatile Celebration Treat: Perfect for summer events, beach-themed parties, birthdays, or any occasion where you want to bring a touch of tropical excitement to your dessert table.

Ingredients for Pina Colada Cupcakes

• All-Purpose Flour: A key component that provides the structure for the cupcakes.
• Baking Powder, Baking Soda: Chemical leavening agents that help the cupcakes rise and become light.
• Salt: Enhances the overall flavor of the cupcake batter.

• Butter: Creates a rich and tender texture in the cupcakes.
• Sugar: Adds sweetness and helps with the cupcake's soft crumb.
• Eggs: Bind the ingredients together and provide moisture.
• Vanilla Extract: Adds a warm, classic flavor to the cupcakes.

• Crushed Pineapple: Brings a sweet and tangy tropical taste to the cupcakes.
• Coconut Milk: Adds moisture and a rich coconut flavor.
• Rum: Provides a subtle alcoholic depth and tropical essence.
• Shredded Coconut: Gives texture and an authentic tropical note to the cupcakes.

How to Bake Pina Colada Cupcakes

Step 1: Prepare Baking Station

Preheat the oven to 350°F (175°C). Line a cupcake pan with decorative paper liners to create the perfect home for your tropical cupcakes.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Whisk these ingredients together until they’re well blended and free of lumps.

Step 3: Cream Butter and Sugar

In a separate large bowl, beat butter and sugar until the mixture becomes light, fluffy, and looks like soft clouds.

Step 4: Add Wet Ingredients

Incorporate eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and mix until smooth.

Step 5: Blend Tropical Flavors

• Crushed pineapple
• Coconut milk
• Rum

Mix these ingredients until they’re evenly distributed throughout the batter.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry ingredient mixture to the wet ingredients.

Blend carefully until just combined, being careful not to overmix.

Step 7: Fold in Coconut

Gently fold shredded coconut into the batter, creating delightful little pockets of tropical texture.

Step 8: Fill and Bake

Carefully fill each cupcake liner about three-quarters full with the batter. Slide the pan into the preheated oven and bake for 18-20 minutes.

Step 9: Cool and Frost

Allow cupcakes to cool completely. Top with a luscious coconut-rum frosting that brings the tropical paradise right to your plate.

Tropical Pina Colada Cupcakes Recipe

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4.9 from 27 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Tropical paradise meets dessert in these pina colada cupcakes, blending Puerto Rican cocktail flavors with sweet baking magic. Coconut rum-infused cake and pineapple buttercream create a delightful escape you can savor with each delectable bite.

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Ingredients

Scale 1x2x3x

Cupcake Base:

• 1 1/2 cups (360 milliliters) all-purpose flour
• 3/4 cup (150 grams) sugar
• 1/2 cup (113 grams) unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Liquid Ingredients:

• 1/4 cup (60 milliliters) coconut milk
• 1/3 cup (80 milliliters) crushed pineapple (drained)
• 1/4 cup (60 milliliters) rum (optional)
• 1 teaspoon vanilla extract

Topping and Texture:

• 1/2 cup (40 grams) shredded coconut

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Instructions

1. Prepare the oven at 350F (175C) and arrange cupcake liners in the pan.
2. Combine dry ingredients – flour, baking powder, baking soda, and salt – in a mixing bowl.
3. Using an electric mixer, blend butter and sugar until achieving a soft, airy consistency.
4. Incorporate eggs individually, then mix in vanilla extract thoroughly.
5. Introduce crushed pineapple, coconut milk, and rum into the mixture, stirring until evenly distributed.
6. Gradually fold dry ingredients into the wet mixture, mixing until just combined to maintain a smooth batter.
7. Gently fold shredded coconut into the batter, ensuring even incorporation.
8. Distribute batter into cupcake liners, filling each approximately three-quarters full.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
10. Allow cupcakes to cool completely on a wire rack before applying coconut-rum frosting.

Notes

• Toast shredded coconut before folding into batter for enhanced nutty flavor and extra crunch.
• Drain crushed pineapple thoroughly to prevent excess moisture affecting cupcake texture.
• Swap rum with coconut extract for kid-friendly version or non-alcoholic alternative.
• Use room temperature ingredients to ensure smoother batter and more consistent baking results.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 12
• Calories: 230 kcal
• Sugar: 15 g
• Sodium: 120 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 35 mg