Pina Colada Cupcakes. Pina Colada Cupcakes are a must try dessert! These are soft, moist, fluffy, and brimming with those classic pina colada flavors we all crave! Dip tops of frosted cupcakes in coconut.

Sweet piña colada cupcakes filled with pineapple and topped with a light and fluffy cream cheese frosting. There's a little bit of summer in each bite! Everyone's favorite beach cocktail in cupcake form! You can have Pina Colada Cupcakes using 16 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Pina Colada Cupcakes

Prepare 1 of and 2/3 cups all purpose flour.
It's 1/2 teaspoon of baking powder.
Prepare 1/4 teaspoon of baking soda.
Prepare 1/2 teaspoon of salt.
Prepare 1/4 cup of granulated sugar.
It's 3/4 cup of light brown sugar, packed.
It's 1/2 cup of unsalted butter, melted.
It's 1 of large egg, room temperature.
You need 1/2 cup of pineapple juice, 100% juice.
You need 1/2 cup of coconut milk.
It's 2 teaspoons of vanilla extract.
Prepare 3/4 cup of unsalted butter, room temperature.
Prepare 3 cups of confectioner’s sugar.
You need 1/4 cup of heavy cream.
You need 2 teaspoons of vanilla extract.
You need 1/4 teaspoon of coconut extract.

Pineapple and coconut cupcakes frosted and decorated with coconut flakes, pineapple, a cherry and a little umbrella. 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. These Pina Colada Cupcakes are made with moist and fluffy pineapple cake topped with a delicious coconut frosting!

Pina Colada Cupcakes instructions

Preheat oven to 350 degrees.
Line muffin pan with cupcake liners.
Make cupcakes: In a large bowl mix the flour, baking soda, baking powder and salt.
In a medium sized microwave-safe bowl melt the butter.
Whisk in the granulated sugar, brown sugar and egg.
Whisk in the pineapple juice, coconut milk and vanilla extract.
Mix the dry ingredients into the wet ingredients. Mix until no lumps are left.
Fill the cupcake liners 2/3 of the way full.
Bake for 20 minutes, until toothpick inserted in center comes out clean.
Cool on cooling rack completely before frosting.
Make the frosting: With an electric mixer or stand mixer beat the softened butter until smooth and creamy.
Add the confectioner’s sugar, cream, vanilla and coconut extract.
Beat at high speed for 3-4 minutes.
Frost cooled cupcakes.

Inspired by the classic cocktail, these cupcakes are perfect for summer! Whisk together flour, baking powder, baking soda, and salt in a medium bowl. These light and fluffy Piña Colada Cupcakes were inspired by our favorite tropical cocktail. To make them, we topped a moist, fluffy pineapple cake with a creamy coconut buttercream frosting. Piña Colada cupcakes are perfect cupcake versions of the drink - complete with coconut How to Make Piña Colada Cupcakes.