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Inspired by the classic cocktail, these Pina Colada Cupcakes are basically summer in dessert form. The pineapple cupcakes are so moist and fluffy, and the creamy coconut buttercream is to die for!
Are you dreaming of sipping a pina colada on a beach somewhere warm with your favorite book? You don’t have to hop on a plane to do it! These pina colada cupcakes will transport you right there the minute you sink your teeth into them.
The pineapple cupcake comes from my full-sized Pineapple Layer Cake, which I love so much. They are so moist and tender, and the pineapple flavor is undeniable. I love the little chunks of pineapple. Then, the coconut buttercream is the perfect complement. It really drives home that tropical feel. And the decorative little umbrellas? So darn cute!
I Can’t Get Enough Of These Piña Colada Cupcakes
I am utterly obsessed with these cupcakes, and I am pretty sure you will be, too, after you try ’em for yourself! Here’s why:
- Big topical flavor. I used a whole (8oz) can of crushed pineapple WITH the juice, and it shows. As if that weren’t enough, the coconut flavor (from coconut cream and extract) really comes through in the buttercream. If that’s not tropical, I don’t know what is!
- Awesome texture. These cupcakes are light, fluffy, and wonderfully moist. They’re also easy to make.
- Cute as can be. I decorated these desserts just like I would a pina colada. The buttercream mimics the whipped cream you might find on top of this classic beverage. Then the pineapple, maraschino cherry, and mini umbrella on top really drive home the island vibes. Perfect for a party or occasion!
What You’ll Need
Time to gather your ingredients! See all the ingredients in the photo below and check out my tips for specific ones below. Scroll to the recipe card at the bottom of this post for precise measurements.
- All-purpose flour – Using too much will give you dry cupcakes, so be sure to measure this accurately.
- Baking powder and baking soda – You need both to get the perfect rise and texture for these cupcakes.
- Salt – Don’t underestimate the salt. It amplifies the flavors already present and is absolutely needed.
- Unsalted butter – If you want to use salted butter, just leave out the added salt.
- Vegetable oil – The use of oil in addition to the butter gives these cupcakes the little bit of extra moisture they need to take them from good to great.
- Canned crushed pineapple. With the juice! I used a full 8 oz can to give these cupcakes BIG pineapple flavor. If you would like to run fresh pineapple through a food processor, you can do that instead.
- Powdered sugar – The powdered sugar not only adds sweetness to the buttercream but also helps give it structure and volume. You can reduce the amount, if you’d like, but it won’t be as thick and you won’t have as much. Keep this in mind when piping and decorating your cupcakes.
- Heavy cream (or cream of coconut) – Either one will work in the buttercream. I like using a little bit of each. Go ahead and play with the ratios to get the coconut flavor you crave.
- Toppings – I used pineapple slices, maraschino cherries, and cute little umbrellas, but all are optional.
How to Make Piña Colada Cupcakes
Here’s a quick look at how to make these tropical treats. Be sure to scroll to the recipe card below for more thorough instructions.
- Prep. Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
- Combine the wet ingredients. Beat the butter, oil, and sugar on high until light in color and fluffy, and then mix in the eggs, one at a time.
- Put it all together. Mix half of the pineapple into the batter, followed by half of the dry ingredients. Mix in the remaining pineapple and vanilla, followed by the remaining dry ingredients.
- Bake. Fill cupcake liners about ¾ full and bake for 15-17 minutes.
- Cool. Cool in the pan for a few minutes before turning the cupcakes out onto a cooling rack to cool all the way.
- Make the buttercream – Beat the butter on high speed until smooth. Slowly mix in half of the powdered sugar, followed by the coconut extract and two tablespoons of the cream. Mix in the remaining powdered sugar (and additional cream if the frosting is too thick).
- Decorate. Pipe the frosting onto the cupcakes and decorate with a cherry, a slice of pineapple, and an umbrella, if desired.
Tips for Success
Striving for baking perfection? Here are some tips and tricks that will help you achieve the best possible pina colada cupcakes:
- Measure carefully. When measuring the flour in particular, use a food scale or the spoon and level method. Too much (or too little) flour can really mess with the texture of your cupcakes.
- Don’t skimp on creaming time. Beating together the butter, sugar, and oil incorporates air into the batter, helping you achieve light, fluffy cupcakes. So, don’t skip (or skimp) on this step. Cream until the mixture has lightened in color and has become fluffy.
- Don’t over-mix. Once you combine the wet and dry ingredients, mix just until everything is incorporated. No more. Over-mixing can cause the glutens in the flour to overdevelop, resulting in tough, overly dense cupcakes.
- Cool completely. Allow the cupcakes to cool completely before frosting them. If they are too warm, the frosting will slide off!
- Get the frosting right. If your frosting is too thick, add a little more cream, one teaspoon at a time. Too thin? Add more powdered sugar.
- Dry your fruit. Pat your cherries and decorative pineapple slices dry before adding them to the cupcakes. Otherwise, their juices will run into the frosting.
How to Store
- Counter/refrigerator. Seal any leftovers in an airtight cupcake carrier or some other airtight container that’s tall enough to accommodate the frosting. They will keep at room temperature for up to 2 days without the fruit topping, then they should be refrigerated for another 2-3 days. If you add the fruit topping, they’ll need to go in the fridge. They are best served at room temperature.
- Freezer. Seal the cupcakes in an airtight, freezer-safe container that’s tall enough to accommodate the frosting. The fruit topping won’t thaw well, so leave it off. You can store the cupcakes in the freezer for up to 3 months. Allow them to thaw in the fridge before enjoying.
This recipe was updated 5/18/2025. For the original recipe, download the recipe PDF.
Recipe
Pina Colada Cupcakes
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12-15 Cupcakes
Category: Dessert
Method: Oven
Cuisine: American
Description
Inspired by the classic cocktail, these Pina Colada Cupcakes are basically summer in dessert form. The pineapple cupcakes are so moist and fluffy, and the creamy coconut buttercream is to die for!
Ingredients
Pineapple Cupcakes
- 1 1/4 cups (163g) all-purpose flour (measured properly)
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84g) unsalted butter, room temperature
- 2 tablespoons (30ml) vegetable oil
- 3/4 cups (155g) sugar
- 2 large eggs
- 8 ouces crushed pineapple, with juice
- 1/2 teaspoon vanilla extract
Coconut Buttercream
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 teaspoon coconut extract
- 2–3 tablespoons heavy cream or cream of coconut
- Sliced pineapple, cut into pieces, optional
- 12–15 maraschino cherries, optional
- Umbrellas, optional
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.
- Add the butter, oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the crushed pineapple and mix until well combined.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Add the remaining crushed pineapple and vanilla extract and mix until well combined.
- Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Fill cupcake liners about ¾ full (57g). Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
- Carefully add about half of the powdered sugar and mix until smooth and well combined.
- Add the coconut extract, 2 tablespoons of the cream and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until well combined and smooth. Add additional cream, as needed, to get the right consistency.
- Pipe the frosting onto the cupcakes. I used Ateco tip 847. Decorate with a cherry, slice of pineapple and an umbrella, if desired. Serve.
- Cupcakes are best stored well covered and eaten within 3-4 days. With the fruit on top, they should be stored in the fridge. Without the fruit, they’d be fine at room temperature for up to 2 days, then stored in the fridge. They are best served at room temperature.
Notes
- Crushed pineapple – You need a full 8 oz can to give these cupcakes big pineapple flavor. If you would like to run fresh pineapple through a food processor, you can do that instead.
- Powdered sugar – The powdered sugar not only adds sweetness to the buttercream but also helps give it structure and volume. You can reduce the amount, if you’d like, but it won’t be as thick and you won’t have as much. Keep this in mind when piping and decorating your cupcakes.
- Heavy cream or cream of coconut – Either one will work in the buttercream. The cream of coconut will just add more coconut flavor.
- Measure carefully – When measuring the flour in particular, I highly recommend a food scale. Too much flour can really dry out the cupcakes.
- Frosting consistency – If your frosting is too thick, add a little more cream, one teaspoon at a time. Too thin? Add more powdered sugar.
- Dry your fruit toppings – Pat your cherries and decorative pineapple slices dry before adding them to the cupcakes. Otherwise, the juices can run into the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 629
- Sugar: 98.2 g
- Sodium: 71.1 mg
- Fat: 21.3 g
- Carbohydrates: 108.6 g
- Protein: 3.9 g
- Cholesterol: 75.7 mg
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