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Creamy Piña Colada Cupcakes Recipe with Easy Coconut Frosting

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These creamy piña colada cupcakes capture the tropical flavors of pineapple and coconut in a moist, fluffy cake topped with a light, indulgent coconut frosting. Perfect for summer parties or casual gatherings, they offer a quick and easy dessert with a tropical twist.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (about 240 ml) crushed pineapple, drained well
  • ½ cup (120 ml) full-fat coconut milk, shaken well
  • ¾ cup (180 ml) creamed coconut or coconut cream, chilled
  • 2 cups (240 g) powdered sugar, sifted
  • ¼ cup (57 g) unsalted butter, softened
  • ½ teaspoon vanilla extract
  • ½ cup (40 g) shredded coconut, toasted (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners.
  2. In a bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then add the vanilla extract, ensuring each egg is fully incorporated before adding the next.
  5. On low speed, add the dry ingredients in three parts, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.
  6. Gently fold in the drained crushed pineapple with a spatula to keep the batter light.
  7. Spoon the batter evenly into the cupcake liners, filling about 2/3 full.
  8. Bake for 18-22 minutes, checking doneness with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. To prepare frosting, beat the chilled coconut cream with softened butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy. Chill for 15 minutes if frosting is too soft.
  11. Pipe or spread frosting generously on cooled cupcakes and sprinkle with toasted shredded coconut if desired.

Notes

Drain crushed pineapple well to avoid soggy cupcakes. Chill coconut cream overnight for best frosting stability. If frosting is too soft, chill for 15 minutes before frosting cupcakes. Toast shredded coconut at 325°F (160°C) for 5-7 minutes for garnish. For gluten-free, substitute almond flour and reduce baking powder to 1 teaspoon. For dairy-free, replace butter with coconut oil and use dairy-free powdered sugar.

Nutrition

Keywords: piña colada cupcakes, coconut frosting, tropical cupcakes, pineapple cupcakes, easy cupcakes, summer dessert, coconut cream frosting

Find it online: https://magnetmeal.com/creamy-pi-n-a-colada-cupcakes-recipe-with-easy-coconut-frosting/