Name: Piña Colada Pineapple Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: International
Ingredients: Pineapple Cupcakes:; 1 box yellow cake mix; 1/2 cup pineapple juice; 1/2 cup milk; 1/2 cup vegetable oil; 3 large eggs; 1/2 cup crushed pineapple, drained; Coconut Whipped Frosting:; 1 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup coconut milk (or coconut cream); 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract (optional); Pinch of salt; Topping:; Maraschino cherries; Pineapple wedges or chunks

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Tropical pineapple cupcakes topped with whipped coconut frosting, a sweet cherry, and a pineapple wedge, capturing the flavor of a piña colada in a fun dessert.

Why You’ll Love This Recipe

These Piña Colada Pineapple Cupcakes bring the sunny, tropical flavors of the classic cocktail into a moist, fluffy cupcake form. The juicy pineapple inside each cake is complemented perfectly by a creamy coconut whipped frosting, while the maraschino cherry and fresh pineapple garnish add a festive finishing touch. Ideal for summer parties, tropical-themed gatherings, or anytime you want a taste of paradise in dessert form.

Ingredients

For the Pineapple Cupcakes:

1 box yellow cake mix
1/2 cup pineapple juice
1/2 cup milk
1/2 cup vegetable oil
3 large eggs
1/2 cup crushed pineapple, drained

For the Coconut Whipped Frosting:

1 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup coconut milk (or coconut cream)
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
Pinch of salt

For Topping:

Maraschino cherries
Pineapple wedges or chunks

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Make the Pineapple Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. In a large bowl, combine yellow cake mix, pineapple juice, milk, vegetable oil, eggs, and crushed pineapple. Mix until smooth and well blended. Divide batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Coconut Whipped Frosting

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, coconut milk, vanilla extract, coconut extract (if using), and salt. Continue beating until fluffy and smooth.

Assemble the Cupcakes

Once cooled, pipe or spread a generous swirl of coconut whipped frosting onto each cupcake. Garnish each with a maraschino cherry and a small wedge or chunk of pineapple.

Servings and timing

Makes 12 cupcakes
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Calories: Approximately 250 kcal per cupcake

Variations

Add shredded coconut flakes to the frosting or sprinkle on top for extra texture.
Substitute crushed pineapple with pineapple tidbits for more fruit chunks.
Use rum extract in the frosting for a more authentic piña colada flavor.
Top with toasted coconut flakes or lime zest for a zesty twist.
Make mini cupcakes for bite-sized tropical treats.

Storage/Reheating

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving. Do not freeze due to the whipped frosting.

FAQs

Can I make the frosting dairy-free?

Yes, use dairy-free butter and coconut cream for a vegan option.

Can I use homemade cake instead of boxed mix?

Certainly, any yellow or vanilla cake recipe works well.

What’s the best way to pipe the frosting?

Use a large star or round piping tip for beautiful swirls.

Can I prepare cupcakes in advance?

Bake cupcakes in advance; frost and garnish just before serving.

Can I add alcohol?

Yes, add a tablespoon of rum or coconut rum to the frosting for a boozy touch.

Can I replace maraschino cherries?

Use fresh cherries or small pieces of pineapple for a fresh alternative.

Can I double the recipe?

Yes, double ingredients accordingly and bake in batches.

How do I keep the frosting from melting?

Keep cupcakes refrigerated until serving, especially in warm weather.

Are these cupcakes kid-friendly?

Yes, especially if omitting any alcohol extracts.

Can I make cupcakes gluten-free?

Use a gluten-free yellow cake mix or recipe as a substitute.

Conclusion

Piña Colada Pineapple Cupcakes bring tropical sunshine to your dessert table with their moist pineapple cake and fluffy coconut frosting. Garnished with cherries and pineapple, they perfectly capture the essence of a piña colada in an easy-to-make, delightful cupcake form. Perfect for any occasion that calls for a taste of the tropics.

Piña Colada Pineapple Cupcakes

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Author: Mia
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Tropical pineapple cupcakes topped with whipped coconut frosting, a sweet cherry, and a pineapple wedge, capturing the flavor of a piña colada in a fun dessert.

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a large bowl, combine cake mix, pineapple juice, milk, oil, eggs, and crushed pineapple. Mix until smooth.
Pour batter evenly into liners, filling 2/3 full.
Bake 18-20 minutes until toothpick inserted comes out clean. Cool 5 minutes in pan, then transfer to wire rack.
For frosting: beat softened butter until creamy.
Gradually add powdered sugar, coconut milk, vanilla extract, coconut extract, and salt. Beat until fluffy and smooth.
Pipe frosting onto cooled cupcakes.
Garnish each cupcake with a maraschino cherry and a pineapple wedge or chunk.