Tropical Pina Colada Cupcakes
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Just like your favorite frozen cocktail, these cupcakes have all the sunny, tropical flavors of a pina colada! You'll love the way the pineapple, coconut, and rum flavors really shine in this recipe.
Do you have a "splurge" drink? I mean like a special cocktail that you order when you really want to be indulgent and treat yourself. Something super-fancy and over-the-top, maybe with a little umbrella in it?
For me it's definitely a pina colada. It feels almost like dessert! So cold and creamy, and I love the tropical flavors of pineapple and coconut.
When I think of the ultimate tropical summer flavors, pina colada takes the cake. Or, in this case, the cupcake!
I love pina coladas so much, I just had to come up with a way to make it into a cupcake. It took a lot of tries, but I finally nailed it!
The flavors in this recipe are so bang-on. Adding fresh fruit to your favorite cupcake batter can be a little tricky, especially if it's really juicy, but I figured out a way to do it where the cake is nice and moist but still strong enough to stand up to a generous swirl of buttercream.
I really think it's the balance of regular all-purpose flour + cake flour. The cake flour keeps things nice and light, while the all-purpose flour lends strength.
And the flavors just sing. It's pineapple and coconut all the way, with just the subtlest hint of rum.
You might be tempted to leave out the lemon zest, but please don't! It's the magic ingredient here. It just brings out the pineapple flavor in the most incredible way.
You'll feel like you're on vacation!
This recipe uses fresh pineapple in the cake and in the frosting as well. I really think the taste just can't be beat. It's so sweet and sunshine-y!
Now please don't let a fresh pineapple scare you. I know they can look a little intimidating, with the prickly skin and spiky leaves, but there is no need to resort to paying exorbitant prices for pre-cut pineapple. Just show that thing who's boss. If you know what you're doing, it'll be putty in your hands, and I can prove it with this little video I put together, on how to break down a whole, fresh pineapple in less than 5 minutes!
Subscribe to my YouTube channel!
See what I mean?
Next time you're feeling like you need a little splurge, think of this cupcake recipe! It will totally transport you to a tropical island.
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Ingredients
For the cupcakes
- 1 ½ cups (187.5 g) all-purpose flour
- 1 ½ cups (187.5 g) cake flour
- 1 cup (200 g) granulated sugar
- 1 ½ teaspoons (1.5 teaspoons) baking powder
- 1 ½ teaspoons (1.5 teaspoons) baking soda
- 1 ½ teaspoons (1.5 teaspoons) lemon zest
- ¾ teaspoon (0.75 teaspoon) kosher salt
- ¾ cup (170.25 g) unsalted butter, (1 ½ sticks), softened
- 3 large eggs
- ¾ cup (123.75 ml) pineapple puree, (approximately ¼ fresh pineapple, peeled, cored, and pureed in a food processor)
- ⅓ cup (75.33 ml) coconut milk
- ¾ teaspoon (0.75 teaspoon) coconut extract
For the buttercream*
- 6 egg whites
- 2 cups (400 g) granulated sugar
- 2 ¼ cups (510.75 g) unsalted butter, (4 ½ sticks),, softened slightly but still cool
- ¾ cup (123.75 ml) pineapple puree, (approximately ¼ fresh pineapple, peeled, cored, and pureed in a food processor)
- 3 tablespoons rum
- ¾ teaspoon (0.75 teaspoon) coconut extract
- maraschino cherries, for garnish
- pineapple chunks, for garnish
Instructions
To Make the Cupcakes:
- Preheat the oven to 350 degrees F and line 2 cupcake pans with papers.
- Place the flours, sugar, baking powder, baking soda, lemon zest, and salt in a large mixing bowl, and mix on low speed to combine.
- Add the butter, stirring on low speed until the mixture resembles damp sand (about a minute).
- Add the eggs, one at a time, scraping the sides and bottom of the bowl with a silicone spatula, to be sure all of the ingredients are combined.
- Add the pineapple puree, coconut milk, and coconut extract, and mix on medium-high speed for about a minute and a half, to build the cake’s structure and aerate the batter.
- Place about ¼ cup of batter in each well of the cupcake pans, and bake the cupcakes for 16-18 minutes, or until they spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool completely and top with buttercream.
To Make the Buttercream*:
- Place the egg whites and sugar in a large metal mixing bowl and whisk together.
- Set the bowl over a small pot of simmering water, and heat, whisking occasionally, until the mixture becomes translucent and no longer feels gritty when rubbed between the thumb and forefinger.
- Remove from heat and whip on high speed until the meringue holds stiff peaks.
- Cool completely (There should be no hint of warmth when the hand is place on the side of the bowl. Place in the refrigerator for 10-20 minutes, if necessary.)
- Add the butter, a tablespoon at a time, while whipping on medium-high.
- When all the butter has been added, fold in the pineapple puree, rum, and coconut extract.
- Pipe the buttercream on the cupcakes**, and garnish with a maraschino cherry, a pineapple chunk, and a parasol pick.
Could i use coconut rum in the frosting?
Absolutely!
Hello,
I tried this recipe for a work party and it was a hit! I had one issue though - While I followed your instructions exactly, the buttercream frosting was too wet, and I was unable to pipe with it. Maybe 2 of the 3 tablespoons of rum be put in the batter or drain some of liquid from the pineapple puree could have helped? The frosting was pretty much leaking out of the piping bag so I decided to just spread it with a knife. On the rest of the cupcakes I poked holes in the tops of them with a fork so any extra liquid from the frosting could drain into them. I really just wanted a nice pipe design like in your picture, lol so I am curious how you got your frosting so "dry"?
Thanks!
Hey Jaron! So sorry you had trouble with the buttercream! I think if your pineapple puree is very wet then yes it's probably a good idea to drain it some. You could also try simmering it on the stove a little to concentrate the flavor and allow some of the moisture to cook off. Just make sure it's completely cool before adding to the frosting! And you could also use a little rum extract instead of actual rum- you'd probably only need about 1/2 teaspoon to 1 teaspoon of that to get the same kind of flavor. Hope that's helpful!
Hi Everyone, just wanted to let you know that I used canned crushed pineapple. They turned out great. (I did however, make sure that i drained the pineapple overnight and gently squeezed it again the strainer.)
Thanks so much for the great tip Renee!
I don't know if anyone else had this problem but my frosting came out all wet and clumpy. Anyone know why? Tastes good but it almost looks like soiled milk. tasiam08@yahoo.com
Hi Tasia! I think you just need to whip it a little longer. Swiss meringue buttercream often looks a little curdled just before it comes together. Also make sure you're using the correct amount of fruit puree- too much liquid can cause it to split. There's lots more info on this post: https://bakingamoment.com/swiss-meringue-buttercream/; I think you'll find it helpful.
I made these and found them to be a little dense and crumbly. What did I do wrong? Frosting was amazing!
Hi Carol! Maybe try pulling them from the oven a little sooner next time. Sounds like maybe your oven runs on the hotter side and they got overbaked. Hope that's helpful!
Going to make these for my daughters first birthday! Can’t wait! Although do you think canned pineapple would be ok or is fresh best? Thanks in advance!
You could probably get away with canned if that's easier for you Violet. Just be sure to drain it well, that crushed pineapple can be very wet. Good luck and happy birthday to your daughter!
Hi Allie, I'm going to make these cupcakes for my son birthday. I'm making a beach theme and I was wondering if you used rum liquor or extract. I will be having adults and children at the party.
Hey Marta! I'm so glad you're going to give this recipe a try! I used actual rum when I made them, but I think rum extract would probably work well too. If you decide to go that route, you'd probably want to use only a half teaspoon or so, depending upon your taste. Hope that's helpful! And I hope your son has a great birthday!
Which kind of rum did you use?
I believe it was dark rum, Myer's brand? Or it could have been Goslings.
Hi Allie, I am going to attempt to make 40 of these for a bridal shower for a friend. How much flour, sugar, etc. should I use?
Hey Camber! So glad you're going to give this recipe a try! If I were you, I'd just go ahead & double the recipe. You'll end up with about 8 extra cupcakes, but in my experience, that's never a bad thing ? Good luck & enjoy!
Can you make these ahead of time and refrigerate? I need to make them for teacher appreciation and want to make them a couple days before.
Yes absolutely! Good luck and I hope the teacher loves!
Hi I am doing cupcakes for my daughter in laws baby shower. It's an island themed pty. can I freeze these ? (Obviously without the decorative pineapple and cherry) . Have frozen Italian merengue buttercream ,Swiss,and American on the cupcake b4. I'm worried about the pineapple in the cake becoming soggy w freezing. I have a total of 60 cupcakes to make some margarita, some pink lemonade. Thanks in advance for your help
Hey Kathleen! Were you asking about the cupcake, the frosting, or both?
Not worried about the frosting have frozen it many times on the cupcake , worried about the cake and the pineapple becoming mushy with freezing
Would this cupcakes do fine for mini sized cupcakes?
Yes and that would be totally adorable! Just keep an eye on the bake time- they'll probably need a good bit less. Good luck and enjoy Ashley!
This is just genius! I love how you were able to transform the drink into a cupcake. Such a great idea! I haven't had a pina colada in such a long time, but now I can't think of anything other than sipping on one while having one of these cupcakes!
Thank you so much Amanda! You need to get yourself a frozen Pina Colada asap- this weather requires it!
Do you hold the eggs and sugar above the heat or should the metal bowl be in the water?
Hey Katie! I think it's best if the bowl is above the water, that way it's just the steam that's heating the eggs/sugar and it's nice and gentle. Thanks for the great question!
These cupakes look epic! Love the pineapple puree 🙂
Thank you so much Medha! Hope you're having a great week sweetie 🙂
Wow! They look so fun and tasty! I love a good pina colada....and a good cupcake so this is totally screaming my name. 🙂
Thanks Kellie! We need to go out and enjoy a couple of pina coladas together 😉