These Pina Colada Cupcakes feature crushed pineapple folded into the cake batter and a coconut‑and‑rum extract buttercream, delivering a frozen‑drink inspired tropical dessert.
Summer flavors are my favorite, and these cupcakes bring everything I love about tropical desserts into a single treat. Light, tender white cupcakes studded with crushed pineapple pair perfectly with a creamy coconut buttercream brightened by a touch of rum extract. The result is a family‑friendly, flavor‑packed cupcake that tastes like a mini pina colada without any alcohol.
If you want the pina colada flavor but prefer to keep desserts alcohol‑free, rum extract is an easy swap that gives you that signature note while keeping the cupcakes kid‑friendly. The crushed pineapple adds moisture and a subtle sweetness throughout the cake, while toasted coconut on top adds crunch and aroma.
In short: soft white cupcakes with crushed pineapple, a fluffy coconut‑rum buttercream, and toasted coconut sprinkled on top. They’re simple to make and perfect for summer parties, picnics, or any time you want a bright, tropical treat.
I couldn’t resist having two for lunch the day I made them — they’re that good. Below is the full recipe and clear instructions so you can recreate these cupcakes at home.
Pina Colada Cupcakes
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Ingredients
Cupcakes:
- 15.25 oz (432 g) box dry white cake mix
- 8 oz (227 g) can crushed pineapple with juices
- 3 egg whites
- ½ cup (118 ml) oil, (canola/vegetable)
- ½ cup (118 ml) water
Frosting:
- 1 cup (226 g) butter, unsalted
- 3 cups (360 g) powdered sugar
- 1 ½ tsp coconut extract
- ½ tsp rum extract
- 1 to 3 tsp milk, for thinning
- ¼ cup (30 g) toasted coconut
Instructions
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Line muffin tins with 18 cupcake liners.
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In a large bowl, whisk together the cake mix, crushed pineapple with juices, egg whites, oil, and water until combined. Divide the batter evenly among the prepared liners.
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Bake at 400°F (204°C) for 12–13 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
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While cupcakes cool, beat the unsalted butter until fluffy. Add the powdered sugar, coconut extract, and rum extract; mix until smooth. Add 1–3 teaspoons of milk as needed to thin the frosting to a pipeable consistency.
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Fit a pastry bag with a round tip and fill with buttercream. Pipe a swirl of frosting atop each cooled cupcake, working from the outside toward the center.
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Immediately sprinkle toasted coconut over the frosting so it adheres. Store cupcakes in an airtight container for up to 5 days.
Notes
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Recipe altered from This Silly Girl’s Life
