Go Back
+ servings
Print Recipe
4 stars (19 ratings)

Tropical Pina Colada Cupcakes

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.
Prep Time30 minutes
Cook Time16 minutes
Total Time46 minutes
Course: Dessert
Cuisine: American
Keyword: coconut, Cupcakes, pina colada, pineapple, rum
Servings: 24 cupcakes
Calories: 385kcal


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:

  • 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.  


*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


Calories: 385kcal | Carbohydrates: 38g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 165mg | Potassium: 86mg | Sugar: 26g | Vitamin A: 745IU | Vitamin C: 5.1mg | Calcium: 25mg | Iron: 0.7mg