Fluffy coconut-pineapple cupcakes topped with creamy coconut rum frosting—everything you love about a piña colada in cupcake form!
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- 1/4 cup crushed pineapple (drained)
- 1/4 cup pineapple juice
- 1/4 cup sour cream
- 1/2 cup shredded sweetened coconut
For the Frosting:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 2 1/2 cups powdered sugar
- 1 tbsp coconut cream or coconut milk
- 1 tbsp rum (or coconut rum, optional)
- 1/2 tsp coconut extract
Toppings (optional):
- Toasted coconut flakes
- Maraschino cherries
- Pineapple wedges
Directions:
- Preheat oven:
Set to 350°F (175°C) and line a muffin tin with cupcake liners. - Make the batter:
In a bowl, whisk flour, baking powder, baking soda, and salt. In another large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in coconut and vanilla extracts. Stir in crushed pineapple, juice, sour cream, and shredded coconut. Gradually add dry ingredients until just combined. - Bake:
Divide the batter among the liners, filling 2/3 full. Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely. - Make the frosting:
Beat butter and cream cheese until smooth. Add powdered sugar gradually, then mix in coconut cream, rum (if using), and coconut extract. Beat until fluffy. - Decorate:
Pipe or spread frosting onto cooled cupcakes. Garnish with toasted coconut, cherries, and a pineapple wedge for the tropical flair!
⏱ Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12 cupcakes
Calories: ~320 per cupcake
Want a boozy version or kid-friendly tweak? Let me know and I’ll customize it!