Dessert | Food

These Piña Colada Cupcakes Are the Perfect Summery Treat to Bring out the Sunshine - Even on Cloudy Days!

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This National Piña Colada Day we’ve got the perfect dessert to go with your poolside piña colada - cupcakes that share the same summery coconut flavour.  These are utterly moist and will bring the sunshine to you, even on a cloudy day!

You can take your festivities to a new level with decorations that can go over the top, in a good way!  Try a wedge of pineapple and top the buttercream dollops with a cherry to add a refreshing, fruity taste to your cupcakes.  Sprinkle on more coconut if you wish, and get these to the table before you eat them all up yourself!

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For the cupcakes:

  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup canned coconut milk (strain any lumps if there are any)
  • 1/3 cup pineapple juice (from can of crushed pineapple)
  • 1/4 teaspoon coconut extract
  • 1 cup well-drained canned crushed pineapple

For the coconut buttercream frosting:

  • 1 cup butter, softened (preferably 3/4 cup unsalted, 1/4 cup salted)
  • 2 tablespoons canned coconut milk
  • 3/4 teaspoon coconut extract
  • 3 1/2 cups powdered sugar
  • 3/4 cup shredded coconut
  • 12 maraschino cherries and fresh pineapple wedges (optional)


  1. For the cupcakes, preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside.
  2. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer or using a large mixing bowl and hand mixer, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time.
  4. In a liquid measuring cup stir together coconut milk, pineapple juice and coconut extract. Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture (again mixing only until nearly combined - there should still be some flour streaks).
  5. Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among prepared muffin cups filling each nearly to the top.
  6. Bake in preheated oven until toothpick inserted into center comes out clean about 19-23 minutes. Cool in muffin tin several minutes then transfer to a wire rack to cool completely.
  7. For the coconut buttercream frosting, in the bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, whip butter until light and fluffy. Add in coconut milk, coconut extract and 1 cup of the powdered sugar and mix until combined, then add remaining powdered sugar and whip until light and fluffy (if needed you can add in a little more coconut milk or more powdered sugar to reach desired consistency).
  8. Once the cupcakes are cool, frost with coconut buttercream, sprinkle shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.

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