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Piña Colada Cupcakes

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  • Batter
  • 1 stick (1/2 cup) butter, unsalted, room temperature
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 2 tsps vanilla
  • 1/2 tsp rum extract (artificial)
  • 1/4 cup milk
  • 1/4 cup crushed pineapple
  • 1/2 cup coconut cream (I used a regular can of coconut milk and used the cream that had separated from the rest of the liquid)
  • 8 oz cream cheese, room temperature
  • 3 cups powdered sugar
  • 1/4 tsp rum extract (artificial)
  • 1 1/2 cups shredded coconut (you can use more or less if you like)
    Additional Ingredients
  • Small chopped pineapple pieces (for topping)
  • Additional shredded coconut (for sprinkling)


  1. Preheat the oven to 350°F.
  2. Grease a 12 cup muffin pan and insert paper liners.
  3. Using an electric mixer, cream together the butter and sugar.
  4. Combine the dry batter ingredients in a separate bowl and use a whisk to combine thoroughly.
  5. Combine the dry ingredients with the butter and sugar mixture.
  6. Add the vanilla, rum extract and the milk and combine.
  7. Using the electric mixer, beat in the eggs into the batter 1 at a time until well combined.
  8. Place into the oven to bake for 18-20 minutes.
  9. Once finished baking, remove from the muffin pan and set on cooling rack.
  10. Allow to cool completely before frosting.
    To make the frosting:
  11. Using an electric mixer, combine the cream cheese and powdered sugar.
  12. Mix in the rum extract and the coconut cream into the frosting.
  13. Gently mix in the shredded coconut.
  14. Put frosting in a piping bag with a large opening (to allow the shredded coconut to fit through) and pipe onto cooled cupcakes.
  15. Top with pineapple pieces and sprinkle with additional coconut.


You may want to place the frosting in the fridge for about 10 minutes before piping onto the cupcakes.

  • Category: Dessert