Go Back

Pina Colada Cupcakes

Deliciously wholesome Pina Colada Cupcakes, perfect for a busy weekday dessert that combines tropical flavors with a healthy twist.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 1/4 cups all-purpose flour Adds structure; measure precisely for best results.
  • 1 teaspoon baking powder Aids in rise and lightness.
  • 1/8 teaspoon baking soda Works with baking powder for an airy texture.
  • 1/4 teaspoon salt Balances sweetness and enhances flavors.
  • 6 tablespoons unsalted butter, room temperature Provides rich flavor; room temperature helps smooth batter.
  • 2 tablespoons vegetable oil Keeps cupcakes moist and tender.
  • 3/4 cups sugar Sweetens batter and contributes to fluffy texture.
  • 2 large eggs Vital for binding ingredients; room temperature ensures proper mixing.
  • 8 ounces crushed pineapple, with juice Infuses moisture and tropical flavor.
  • 1/2 teaspoon vanilla extract Enhances flavors.
Frosting Ingredients
  • 1 cup unsalted butter, room temperature Essential for rich, creamy frosting.
  • 4 cups powdered sugar Adjust for desired sweetness.
  • 1 teaspoon coconut extract Imparts a creamy coconut flavor.
  • 2-3 tablespoons heavy cream or cream of coconut Adds smoothness; adjust for consistency.
Optional Garnishes
  • Sliced pineapple cut into pieces For decoration.
  • 12-15 pieces maraschino cherries Sweet and colorful accents.
  • Umbrellas Fun decorations for a festive vibe.

Method
 

Preparation
  1. Preheat your oven to 350°F (176°C) and prepare your cupcake pan with liners.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
  3. In a large mixer bowl, cream together the butter, oil, and sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing until mostly combined after each addition.
  5. Stir in half of the crushed pineapple.
  6. Incorporate half the dry flour mixture, mixing until mostly combined.
  7. Add the remaining pineapple and vanilla extract, mixing well.
  8. Finish by adding the remaining dry mixture and mix until fully incorporated, being careful not to overmix.
Baking
  1. Fill cupcake liners about ¾ full (approximately 57g) and bake for 15-17 minutes or until a toothpick comes out clean with a few crumbs.
Frosting and Serving
  1. Let the cupcakes cool for 2-3 minutes in the pan, then transfer to cooling racks.
  2. For frosting, beat the butter until smooth, then gradually add half the powdered sugar and mix until smooth.
  3. Incorporate coconut extract and cream, adding the remaining sugar and adjusting consistency if necessary.
  4. Pipe frosting onto cooled cupcakes and garnish with cherries, pineapple slices, and umbrellas.

Notes

Use fresh crushed pineapple for a more vibrant flavor. Adjust sugar in the frosting for a lighter option by using whipped coconut cream instead.