Pina Colada Cupcakes Recipe

Pina Colada Cupcakes
Pina Colada Cupcakes
Pina colada cupcakes that give you a tropical boozy hit.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • ¼ c coconut rum (or regular rum)
  • ½ c coconut milk
  • 3 tbs pineapple juice
  • 1 tsp vanilla extract
  • 1 c all purpose flour
  • ⅔ tsp baking soda
  • ¼ tsp salt
  • 1 stick unsalted butter, softened
  • 1 c sugar
  • 2 large eggs
  • ⅔ c shredded coconut
  • ⅔ c crushed pineapple, drained

Frosting ingredients

  • 8 oz cream cheese, softened
  • ¼ c unsalted butter, softened
  • 2 to 3 c powdered sugar
  • 2 tbs coconut cream


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla and set aside.
  3. Mix together the flour, baking soda and salt bowl and set aside.
  4. In a large bowl cream together the butter and sugar until light and fluffy.
  5. Add eggs to the sugar mixture one at a time, beating well after each addition.
  6. Alternately add the flour mixture and the rum mixture, beating well after each addition.
  7. Gently fold in the coconut and pineapple.
  8. Spoon the mixture into prepared muffin tin.
  9. Bake for 18 to 25 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  10. To make the frosting, beat the cream cheese and butter until light and fluffy.
  11. Gradually add powdered sugar, alternating with the coconut cream. Add powdered sugar until you reach your desired consistency.
  12. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.