Can I make Pina Colada Cupcakes ahead for meal prep?

Absolutely! You can bake the cupcakes up to 2 days in advance and store them unfrosted at room temperature in an airtight container. Prepare the coconut cream cheese frosting a day ahead and store it in the fridge, then frost just before serving for fresh tasting Pina Colada Cupcakes.

What’s the healthiest way to prepare Pina Colada Cupcakes?

For a lighter option, you can slightly reduce the sugar in the recipe, use unsweetened shredded coconut, or incorporate whole wheat pastry flour for added fiber. Making smaller cupcakes also helps with portion control and healthy eating goals.

Can I use fresh pineapple instead of canned for this Pina Colada Cupcake Recipe?

You certainly can, but be sure the fresh pineapple is very finely diced and thoroughly drained. Excess moisture in the batter from fresh pineapple can affect the cupcake's texture, making it less fluffy. Pressing out extra juice is key.

How do I prevent my coconut topping from burning?

If you're toasting shredded coconut for garnish, do so gently in a dry skillet over low heat, stirring constantly, until lightly golden. Alternatively, spread it thinly on a baking sheet and bake at 300°F (150°C) for 5-8 minutes, watching closely as it can burn quickly.

Is there an easy way to make the frosting taste more tropical?

To really enhance the tropical notes in your coconut cream cheese frosting, add a little extra coconut extract, a tiny splash of pineapple juice, or a bit of fresh lime or orange zest. These small additions will brighten the flavor profile of your Pina Colada Cupcake topping.

What kind of rum is best if I want to add alcohol to my Pina Colada Cupcake Recipe?

For an authentic yet subtle flavor in this Pina Colada Cupcake Recipe, a light or white rum is generally preferred and complements the pineapple and coconut well. A dark rum can also be used for a deeper, more caramelized note, but use sparingly to avoid overpowering the other flavors.

Pina Colada Cupcake Recipe: Tropical Bliss In Every Bite

Name: Pina Colada Cupcake Recipe With Coconut Topping
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tropical
Ingredients: 1 ½ cups (180g) All-purpose flour; ¾ cup (150g) Granulated sugar; 1 ½ teaspoons Baking powder; ¼ teaspoon Salt; 1 Large egg; ½ cup (120ml) Full-fat canned coconut milk; ½ cup (about 115g) Canned crushed pineapple, well-drained; 1 teaspoon Vanilla extract; ½ teaspoon Rum extract (non-alcoholic, highly recommended) or a tiny splash of light rum (optional, ¼ teaspoon); ½ cup (113g or 1 stick) Unsalted butter, softened; 8 ounces (226g) Cream cheese, softened; 3-4 cups (360-480g) Powdered sugar; 1 cup (90g) Shredded coconut, unsweetened or sweetened

Description

Transport yourself to a sunny beach with these fluffy, sweet Pina Colada Cupcakes, crowned with a luscious coconut topping. A delightful, family-friendly tropical escape!

Ingredients

Scale

1 ½ cups (180g) All-purpose flour
¾ cup (150g) Granulated sugar
1 ½ teaspoons Baking powder
¼ teaspoon Salt
1 Large egg
½ cup (120ml) Full-fat canned coconut milk
½ cup (about 115g) Canned crushed pineapple, well-drained
1 teaspoon Vanilla extract
½ teaspoon Rum extract (non-alcoholic, highly recommended) or a tiny splash of light rum (optional, ¼ teaspoon)
½ cup (113g or 1 stick) Unsalted butter, softened
8 ounces (226g) Cream cheese, softened
3–4 cups (360-480g) Powdered sugar
1 cup (90g) Shredded coconut, unsweetened or sweetened

Instructions

Prepare Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This keeps things tidy and ensures easy cleanup.
Combine Dry Ingredients: In a large bowl, whisk together your dry ingredients: the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps for a consistent texture.
Combine Wet Ingredients: In a separate medium bowl, combine your wet ingredients: the egg, full-fat coconut milk, well-drained crushed pineapple, and vanilla extract. Add your rum extract or optional light rum here too.
Gently Mix Batter: Gently combine the wet and dry ingredients, mixing with a spatula or spoon until just combined. Be careful not to overmix; a few small lumps are fine and help ensure fluffy cupcakes! Overmixing develops gluten, leading to tougher cupcakes.
Fill Cupcake Liners: Fill each cupcake liner about two-thirds full with batter. I find an ice cream scoop works perfectly for this, giving consistently sized cupcakes.
Bake Cupcakes: Bake for 18-22 minutes, or until the edges are lightly golden and a wooden toothpick inserted into the center of a cupcake comes out clean.
Cool Cupcakes: Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial before frosting!
Make Coconut Cream Cheese Topping: In a mixing bowl, beat softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, a teaspoon at a time, until combined and the frosting is light and fluffy. Stir in a touch of vanilla extract (and a hint of coconut extract, if desired, for extra tropical flavor). Spread or pipe generously onto cooled cupcakes and sprinkle with shredded coconut.

Notes

Smart Swaps & Add-ins:

Spice it up: A pinch of nutmeg or cardamom (about ¼ teaspoon) adds a delightful warmth and depth to the batter.
Citrus zest: A teaspoon of fresh lime or orange zest brightens the flavors beautifully.
For extra coconut: Substitute 2 tablespoons of melted coconut oil for an equal amount of vegetable oil (if using) in the batter for an intensified coconut flavor.
Gluten-Free Option: Swap the all-purpose flour for a good quality 1:1 gluten-free baking flour blend to make these a gluten-free treat.

Troubleshooting Tips:

Cupcakes sinking in the middle: This can happen if your baking powder isn’t fresh, if you open the oven door too early during baking (especially in the first 15 minutes), or if you measure your flour inaccurately (too much flour can make them heavy).
Dry cupcakes: The most common culprit is overbaking. Always test for doneness with a wooden toothpick — it should come out clean. Also, ensure your ingredients, especially the egg and coconut milk, are at room temperature for better emulsion and moisture distribution.

Nutrition information is an estimate based on standard recipes, as specific data was not provided in the article.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Desserts
Method: Baked
Cuisine: Tropical

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 40g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: Pina Colada Cupcake Recipe With Coconut Topping