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+ servings
Tropical Pina Colada Cupcakes
Prep Time
30 mins
Cook Time
16 mins
Total Time
46 mins

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.

Course: Dessert
Cuisine: American
Keyword: coconut, Cupcakes, pina colada, pineapple, rum
Servings: 24 cupcakes
Calories: 385 kcal
For the cupcakes
For the buttercream*
  • 6 egg whites
  • 2 cups granulated sugar
  • 2 1/4 cups unsalted butter (4 1/2 sticks),, softened slightly but still cool
  • 3/4 cup pineapple puree (approximately 1/4 fresh pineapple, peeled, cored, and pureed in a food processor)
  • 3 tablespoons rum
  • 3/4 teaspoon coconut extract
  • maraschino cherries for garnish
  • pineapple chunks for garnish
To Make the Cupcakes:
  1. Preheat the oven to 350 degrees F and line 2 cupcake pans with papers.
  2. Place the flours, sugar, baking powder, baking soda, lemon zest, and salt in a large mixing bowl, and mix on low speed to combine.  
  3. Add the butter, stirring on low speed until the mixture resembles damp sand (about a minute).  
  4. 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.  
  5. 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.  
  6. 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.  
  7. Cool completely and top with buttercream.  
To Make the Buttercream*:
  1. Place the egg whites and sugar in a large metal mixing bowl and whisk together.  
  2. 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.
  3. Remove from heat and whip on high speed until the meringue holds stiff peaks.  
  4. 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.)  
  5. Add the butter, a tablespoon at a time, while whipping on medium-high.  
  6. When all the butter has been added, fold in the pineapple puree, rum, and coconut extract.  
  7. Pipe the buttercream on the cupcakes**, and garnish with a maraschino cherry, a pineapple chunk, and a parasol pick.  
Recipe Notes

*For TONS more info on this unique and delicious frosting, check out my Swiss meringue buttercream post.

**I like to use this kind of piping bag with this tip.

©Baking a Moment

Nutrition Facts
Tropical Pina Colada Cupcakes
Amount Per Serving
Calories 385 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 81mg27%
Sodium 165mg7%
Potassium 86mg2%
Carbohydrates 38g13%
Sugar 26g29%
Protein 3g6%
Vitamin A 745IU15%
Vitamin C 5.1mg6%
Calcium 25mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.