Pina Colada Cupcakes

Recipe submitted by: Tara Dunsmore

Recipe courtesy of: Glorious Treats

The Pina Colada effect comes from matching a Pineapple Cupcake with Coconut Cream Cheese Frosting.
cook 30 mins
cook 20-25 min
cook 12 cupcakes

What's in it


Pineapple Cupcakes:
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Coconut Cream Cheese Icing:
½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
1 Tablespoon Dark Rum

How to cook it


  • Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
  • In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
  • On low speed, mix in the oil and vanilla until blended.
  • Add in the pineapple and sour cream and mix until fully incorporated.
  • Add the flour mixture and blend until just combined and smooth.
  • Line a cupcake pan with 12 paper liners and fill about 2/3 full.
  • Bake cupcakes in a pre-heated 350*F oven for about 22 minutes. Remove cake from pan and cool on wire rack.
  • While Baking, prepare Coconut Cream Cheese Frosting
  • Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
  • Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
  • Slowly add the heavy cream or rum.
  • Beat until fluffy, about 1 minute.
  • Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
  • For added flavor and texture, top frosted cupcakes with toasted coconut. (To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).
  • Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas. Enjoy!