Inspired by the classic cocktail, these Pina Colada Cupcakes are basically summer in dessert form. The pineapple cupcakes are so moist and fluffy, and the creamy coconut buttercream is to die for!
Are you dreaming of sipping a pina colada on a beach somewhere warm with your favorite book? You don’t have to hop on a plane to do it! These pina colada cupcakes will transport you right there the minute you sink your teeth into them.
The pineapple cupcake comes from my full-sized Pineapple Layer Cake, which I love so much. They are so moist and tender, and the pineapple flavor is undeniable. I love the little chunks of pineapple. Then, the coconut buttercream is the perfect complement. It really drives home that tropical feel. And the decorative little umbrellas? So darn cute!
I Can’t Get Enough Of These Piña Colada Cupcakes
I am utterly obsessed with these cupcakes, and I am pretty sure you will be, too, after you try ’em for yourself! Here’s why:
- Big topical flavor. I used a whole (8oz) can of crushed pineapple WITH the juice, and it shows. As if that weren’t enough, the coconut flavor (from coconut cream and extract) really comes through in the buttercream. If that’s not tropical, I don’t know what is!
- Awesome texture. These cupcakes are light, fluffy, and wonderfully moist. They’re also easy to make.
- Cute as can be. I decorated these desserts just like I would a pina colada. The buttercream mimics the whipped cream you might find on top of this classic beverage. Then the pineapple, maraschino cherry, and mini umbrella on top really drive home the island vibes. Perfect for a party or occasion!
What You’ll Need
Time to gather your ingredients! See all the ingredients in the photo below and check out my tips for specific ones below. Scroll to the recipe card at the bottom of this post for precise measurements.
- All-purpose flour – Using too much will give you dry cupcakes, so be sure to measure this accurately.
- Baking powder and baking soda – You need both to get the perfect rise and texture for these cupcakes.
- Salt – Don’t underestimate the salt. It amplifies the flavors already present and is absolutely needed.
- Unsalted butter – If you want to use salted butter, just leave out the added salt.
- Vegetable oil – The use of oil in addition to the butter gives these cupcakes the little bit of extra moisture they need to take them from good to great.
- Canned crushed pineapple. With the juice! I used a full 8 oz can to give these cupcakes BIG pineapple flavor. If you would like to run fresh pineapple through a food processor, you can do that instead.
- Powdered sugar – The powdered sugar not only adds sweetness to the buttercream but also helps give it structure and volume. You can reduce the amount, if you’d like, but it won’t be as thick and you won’t have as much. Keep this in mind when piping and decorating your cupcakes.
- Heavy cream (or cream of coconut) – Either one will work in the buttercream. I like using a little bit of each. Go ahead and play with the ratios to get the coconut flavor you crave.
- Toppings – I used pineapple slices, maraschino cherries, and cute little umbrellas, but all are optional.
How to Make Piña Colada Cupcakes
Here’s a quick look at how to make these tropical treats. Be sure to scroll to the recipe card below for more thorough instructions.
- Prep. Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
- Combine the wet ingredients. Beat the butter, oil, and sugar on high until light in color and fluffy, and then mix in the eggs, one at a time.
- Put it all together. Mix half of the pineapple into the batter, followed by half of the dry ingredients. Mix in the remaining pineapple and vanilla, followed by the remaining dry ingredients.
- Bake. Fill cupcake liners about ¾ full and bake for 15-17 minutes.
- Cool. Cool in the pan for a few minutes before turning the cupcakes out onto a cooling rack to cool all the way.
- Make the buttercream – Beat the butter on high speed until smooth. Slowly mix in half of the powdered sugar, followed by the coconut extract and two tablespoons of the cream. Mix in the remaining powdered sugar (and additional cream if the frosting is too thick).
- Decorate. Pipe the frosting onto the cupcakes and decorate with a cherry, a slice of pineapple, and an umbrella, if desired.
Tips for Success
Striving for baking perfection? Here are some tips and tricks that will help you achieve the best possible pina colada cupcakes:
- Measure carefully. When measuring the flour in particular, use a food scale or the spoon and level method. Too much (or too little) flour can really mess with the texture of your cupcakes.
- Don’t skimp on creaming time. Beating together the butter, sugar, and oil incorporates air into the batter, helping you achieve light, fluffy cupcakes. So, don’t skip (or skimp) on this step. Cream until the mixture has lightened in color and has become fluffy.
- Don’t over-mix. Once you combine the wet and dry ingredients, mix just until everything is incorporated. No more. Over-mixing can cause the glutens in the flour to overdevelop, resulting in tough, overly dense cupcakes.
- Cool completely. Allow the cupcakes to cool completely before frosting them. If they are too warm, the frosting will slide off!
- Get the frosting right. If your frosting is too thick, add a little more cream, one teaspoon at a time. Too thin? Add more powdered sugar.
- Dry your fruit. Pat your cherries and decorative pineapple slices dry before adding them to the cupcakes. Otherwise, their juices will run into the frosting.
How to Store
- Counter/refrigerator. Seal any leftovers in an airtight cupcake carrier or some other airtight container that’s tall enough to accommodate the frosting. They will keep at room temperature for up to 2 days without the fruit topping, then they should be refrigerated for another 2-3 days. If you add the fruit topping, they’ll need to go in the fridge. They are best served at room temperature.
- Freezer. Seal the cupcakes in an airtight, freezer-safe container that’s tall enough to accommodate the frosting. The fruit topping won’t thaw well, so leave it off. You can store the cupcakes in the freezer for up to 3 months. Allow them to thaw in the fridge before enjoying.
This recipe was updated 5/18/2025. For the original recipe, download the recipe PDF.
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Pina Colada Cupcakes
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12–15 Cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Inspired by the classic cocktail, these Pina Colada Cupcakes are basically summer in dessert form. The pineapple cupcakes are so moist and fluffy, and the creamy coconut buttercream is to die for!
Ingredients
Scale
Pineapple Cupcakes
- 1 1/4 cups (163g) all-purpose flour (measured properly)
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84g) unsalted butter, room temperature
- 2 tablespoons (30ml) vegetable oil
- 3/4 cups (155g) sugar
- 2 large eggs
- 8 ouces crushed pineapple, with juice
- 1/2 teaspoon vanilla extract
Coconut Buttercream
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 teaspoon coconut extract
- 2–3 tablespoons heavy cream or cream of coconut
- Sliced pineapple, cut into pieces, optional
- 12–15 maraschino cherries, optional
- Umbrellas, optional
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.
- Add the butter, oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the crushed pineapple and mix until well combined.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Add the remaining crushed pineapple and vanilla extract and mix until well combined.
- Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Fill cupcake liners about ¾ full (57g). Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
- Carefully add about half of the powdered sugar and mix until smooth and well combined.
- Add the coconut extract, 2 tablespoons of the cream and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until well combined and smooth. Add additional cream, as needed, to get the right consistency.
- Pipe the frosting onto the cupcakes. I used Ateco tip 847. Decorate with a cherry, slice of pineapple and an umbrella, if desired. Serve.
- Cupcakes are best stored well covered and eaten within 3-4 days. With the fruit on top, they should be stored in the fridge. Without the fruit, they’d be fine at room temperature for up to 2 days, then stored in the fridge. They are best served at room temperature.
Notes
- Crushed pineapple – You need a full 8 oz can to give these cupcakes big pineapple flavor. If you would like to run fresh pineapple through a food processor, you can do that instead.
- Powdered sugar – The powdered sugar not only adds sweetness to the buttercream but also helps give it structure and volume. You can reduce the amount, if you’d like, but it won’t be as thick and you won’t have as much. Keep this in mind when piping and decorating your cupcakes.
- Heavy cream or cream of coconut – Either one will work in the buttercream. The cream of coconut will just add more coconut flavor.
- Measure carefully – When measuring the flour in particular, I highly recommend a food scale. Too much flour can really dry out the cupcakes.
- Frosting consistency – If your frosting is too thick, add a little more cream, one teaspoon at a time. Too thin? Add more powdered sugar.
- Dry your fruit toppings – Pat your cherries and decorative pineapple slices dry before adding them to the cupcakes. Otherwise, the juices can run into the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 629
- Sugar: 98.2 g
- Sodium: 71.1 mg
- Fat: 21.3 g
- Carbohydrates: 108.6 g
- Protein: 3.9 g
- Cholesterol: 75.7 mg
Hi Lindsay, i was wondering since you mentioned you used an 8oz can of crushed pineapple for the cake, would I still need to measure out the liquid and pineapple separately, or can I safely use the 8oz can and save myself a step? I absolutely love that your recipes use grams for measurements 🙂 thank you xx
I used an 8 oz can, but if remember correctly, I didn’t need all of the juice. I’d measure it to be sure. 🙂
I was just nervous with the tablespoons of crushed pineapple and wanted to be sure I had it right since there were no grams on it. Thank you for the super duper quick response 🙂
Can I add coconut rum to the cupcake batter? If so do I use half rum half juice? Or are there other changes as well?
The pineapple flavor will be a little lighter that way, but you can do it without making other changes.
Hi Lindsay! I love your blog and have tried many of your recipes. I made the layered pina colada cake for a party and everyone loved it! I wanted to try the cupcakes and wanted to know if I can substitute the rum for coconut essence?
Sure, I’d try maybe 1/2 tsp of coconut extract and then add more if you think it needs it.
If these are not served immediately, what do you recommend for storing?
I typically store at room temperature in a well sealed container, with my frosting as half butter and half shortening. If you use an all butter frosting though, I’d refrigerate them.
Hello! I’d love to make these soon. Can I use fresh pineapple? Would I just need to manually crush it? Also, could I use unsalted butter? How much salt would I need to add to the recipe? Thanks so much.
Fresh pineapple should be fine. Yes, just crush it. If you use unsalted butter, add 1/4 tsp of salt. Enjoy them!
The taste of the cakes came out great! However, when I put the frosting on, the cakes squished. The structure is so light and fluffy, the weight of the frosting was too much. Do you have any tips for the next time I make these, Lindsay? I’d like the cake a little less fluffy for structure purposes.
Hmmm, I’ve definitely not had that happen with this cupcake or any that are similar. They are definitely fluffy cupcakes, but they shouldn’t collapse under the frosting.
I am confused by the amount of flour. Your volume measurement is 1 1/4 cups but you have grams at 163. However, 163 grams equals 2/3 cup. Which amount is correct? Thanks.
Per the measurements I use, 1 1/4 cups is 163g. I know there are different measurements all over the place for that, but that’s the weight I use. Feel free to take a look at my conversion chart, if it helps.
I’m wanting to do a beach theme birthday party for my son and thinking these would be great! Would it work to add food colouring to the icing (and omit the coconut flakes) so that it could fit into the theme colours?
I would think that’d be fine.
I made these cupcakes and they were so delicious! The frosting was perfect. Thank you for a great recipe!
I’m glad you enjoyed them!
What can I substitute the coconut rum with, for the frosting/topping?
You could just use some water or milk.
Hi, I made your cupcakes and they turned out gorgeous! Thank you for the recipe. I only tweaked the frosting recipe so that I could get a better rum and pineapple flavour.
I’m glad you enjoyed them! 🙂
Hi have you ever tried white russian cupcakes; )
No but that sounds delicious! Great idea! 🙂
I love the combination of pineapple and coconut so when I came across this recipe I was really excited about making them.
I decided to make them for my boyfriend’s birthday and although the flavor was there, the cupcake itself didn’t turn out the way it should, it wasn’t fluffy at all, it felt weird…
I followed the instructions just like the recipe says, and I really don’t know what could have happened .. 🙁
Hmm, it’s hard to know what happened without having been there or having more a description. One thing that often happens is that people don’t fully cream the butter and sugar and that will give you a denser cupcake than intended. Be sure that you cream for the full time and that the butter and sugar mixer gets light in color and has a fluffy (and almost thick) texture.
I’m planning on making these for a birthday party but I need 24 cupcakes, do you think doubling it would work? Also should I double the frosting?
Yes, I’d double everything. It should work just fine. 🙂 Enjoy!
Although here in Brazil the normal pairing for pineapple is mint (it’s delicious), I have tried the pineapple/coconut combo and it’s great.
Definitely need to try this. But is there a substitute for sour cream? We don’t have it here…
Wow! I never would’ve thought to pair pineapple and mint – I’ll have to try it! 🙂 To replace the sour cream, I think yogurt would probably work or using additional milk, but I must admit I haven’t tried them to know for sure.
I have a question about baking that I’m sure you can help me with. While I love the look of cupcakes I don’t ever make them. Is there a way to determine from a recipe what size baking pan you can convert a cupcake recipe to. For instance, in your recipe there is 1 and 1/4 cups of flour. If I wanted to convert it to a baking pan, is there a formula for conversion to say an 8 inch baking pan. If I read a different recipe that had 3 cups of flour and 1 cup of sugar, would that translate to a 9X13 pan, or two 9 inch round pans. I liked the idea of making your recipe because it’s a smaller size, but I don’t know whether it would convert to an 8 inch pan or a 9 inch round. If you have any idea how to answer my question, I’d appreciate your thoughts. In our family, there is just my husband and myself so I don’t want to make large cakes. That’s why I’m excited about this recipe—I just don’t want to make cupcakes.
It can be hard to say that there’s an exact formula because cakes can vary so much in how they bake with just minor differences in ingredients. It’d be hard for me to say how someone else’s recipe would bake. As far as this recipe goes, you could definitely use the same amount of ingredients in an 8 inch pan and expect a single layer that’s about 1 1/2 to 2 inches in height. For two people, I’m sure it’d be great. You’d likely need to bake the one layer for somewhere between 25-30 minutes. I hope that helps!
I love a good cocktail-themed cupcake. Bring on summer and LOTS of these!