These Piña Colada Cupcakes are a delightful tropical treat for summer. A moist piña colada–flavored cupcake is filled with a sweet pineapple sauce, topped with a creamy piña colada buttercream, rolled in toasted coconut and finished with cherries, pineapple wedges, cocktail umbrellas and little paper straws so each cupcake resembles a mini piña colada.

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*Originally posted July 10, 2018. Updated July 10, 2020 with an improved recipe, new photos and helpful tips.*

The summer heat makes me crave tropical flavors, and when National Piña Colada Day rolls around there’s no better way to celebrate than with these cupcakes. They capture the classic combination of coconut, pineapple and rum (or rum flavoring) in every component: the cake, the filling and the frosting. They’re fun to make, impressive to serve, and perfect for barbecues, pool parties or any summer gathering.

Three Components That Make These Cupcakes Special

The goal was to recreate the piña colada experience in cupcake form. To do that, the recipe uses three elements so every bite tastes tropical:

Piña Colada Cupcake: a butter-based, moist and fluffy cupcake flavored with coconut extract, pineapple juice and a touch of rum or rum extract for authenticity.
Pineapple Sauce Filling: a simple four-ingredient filling (sugar, cornstarch, crushed pineapple and water) that adds a burst of bright pineapple in the center.
Piña Colada Buttercream: a creamy buttercream flavored with coconut milk, reserved pineapple juice and rum or rum extract that brings the drink’s flavor to the top of the cupcake.

Improved Piña Colada Cupcakes

This updated cupcake recipe is butter-based for added structure while still staying soft and tender. To achieve a light, fluffy crumb, start by creaming the butter and sugar together until pale and doubled in volume—about four to five minutes. Adding a small amount of vegetable oil and sour cream keeps the cake moist, while the use of egg whites helps create an airy texture.

For the signature flavor, combine coconut extract, rum or rum extract, coconut milk and canned pineapple juice as the liquid component. Alternate the dry ingredients and the flavored liquid into the creamed base to avoid overmixing. This gentle method keeps the batter smooth and stable so the cupcakes bake evenly.

Pineapple Filling

The pineapple filling is very easy to make. Reserve a few tablespoons of pineapple juice from the can to use in the cupcakes and frosting, then combine the remaining crushed pineapple with sugar, cornstarch and a bit of water in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Cool completely and chill for a few hours or overnight for best texture. If you prefer a smooth filling, briefly puree the cooked mixture in a blender.

When the cupcakes are completely cool, core the center with an apple corer or the bottom of a piping tip, spoon or pipe in the chilled pineapple filling, and replace the removed cake pieces (trim the tops slightly) to seal the filling before frosting.

Piña Colada Buttercream

The buttercream starts with creamed butter and a pinch of salt. Add powdered sugar in two additions, beating in coconut milk, a couple tablespoons of reserved pineapple juice, coconut extract and rum or rum extract between additions. Once all the sugar is incorporated, increase the mixer speed and whip until the frosting is light and fluffy. If the frosting becomes too soft, gradually add a bit more powdered sugar until it reaches pipeable consistency.

Decorating Tips

To make the cupcakes look like miniature piña coladas: use a large round piping tip to pipe a rim of buttercream around the cupcake, then gently press the sides of the frosting into toasted coconut so the coconut clings to the edges. Pipe a small swirl in the center, then garnish with a maraschino cherry, a small pineapple wedge, a cocktail umbrella and a paper straw to complete the look.

These cupcakes are playful, flavorful and perfect for summer entertaining. Make the pineapple filling a few days ahead and store it in the fridge; the cupcakes and frosting can also be made a day or two in advance. Bring the frosting to room temperature and briefly re-whip before piping if chilled.

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Let’s get baking!

Pina Colada Cupcakes

Yield: 16 cupcakes

Prep Time: 30 minutes

Cook Time: 26 minutes

Additional Time: 3 hours

Total Time: 3 hours 56 minutes

Moist piña colada cupcakes filled with pineapple sauce and topped with a coconut-infused buttercream—rolled in toasted coconut and garnished to resemble a tropical drink.

Ingredients

Homemade Pineapple Filling:

¼ cup granulated sugar
1 tablespoon cornstarch
10 oz crushed pineapple (juice included)
⅓ cup water

Piña Colada Cupcakes:

1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 tablespoons sour cream, room temperature
2 tablespoons vegetable oil
3 large egg whites, room temperature
1½ teaspoons coconut extract
1 tablespoon rum or 1 teaspoon rum extract
½ cup canned coconut milk, room temperature
¼ cup pineapple juice (from canned pineapple)

Piña Colada Buttercream:

1½ cups unsalted butter, softened
¼ teaspoon salt
6 cups powdered sugar, sifted
2 tablespoons canned coconut milk
2 tablespoons pineapple juice
1 tablespoon rum or 1 teaspoon rum extract
1 teaspoon pure coconut extract

Topping:

Toasted coconut
Maraschino cherries with stems
Quartered pineapple wedges
Cocktail umbrellas and paper straws

Instructions

For the Pineapple Filling

Reserve 6 tablespoons of pineapple juice from the can and chill for later use.
Combine the remaining crushed pineapple, sugar, cornstarch and water in a saucepan. Heat over medium until it begins to boil.
Cook, stirring constantly, until thickened (about 6–8 minutes). Allow to boil 1–2 minutes more, then remove from heat and cool completely. Chill before using.

For the Cupcakes

Preheat oven to 350°F (177°C). Line muffin tins with liners; this recipe makes about 16 cupcakes.
Sift together flour, baking powder, baking soda and salt. Set aside.
Cream butter and sugar for 4–5 minutes until pale and fluffy. Add sour cream and oil and mix until smooth.
Mix in egg whites one at a time on medium-low until just combined.
Combine coconut extract, reserved pineapple juice, rum and coconut milk to create the flavored liquid.
Alternate adding dry ingredients and the coconut/pineapple liquid to the batter, beginning and ending with the dry ingredients. Mix each addition just until combined.
Fill liners about ⅔ full and bake 18–20 minutes or until a toothpick comes out clean. Cool completely on a rack.

For the Buttercream

Beat butter and salt until light and fluffy (about 5 minutes).
Add half the powdered sugar gradually on low. Then add coconut milk, pineapple juice, coconut and rum extract and mix.
Add remaining powdered sugar slowly, then whip on high until light and fluffy (5–7 minutes).

Assembly

Core each cupcake and fill with pineapple filling. Replace the cut-out pieces trimmed slightly to seal the hole.
Pipe a rim of buttercream, roll the sides in toasted coconut, then pipe a small swirl in the center.
Garnish with a maraschino cherry, a pineapple wedge, a cocktail umbrella and a paper straw. Serve and enjoy!

Notes

Make ahead tips: Pineapple filling can be made up to 3 days ahead and refrigerated. Cupcakes can be made 1–2 days ahead and refrigerated. Frosting can be made a day or two in advance; bring to room temperature and re-whip before using.

Nutrition Information

Yield: 16 | Serving size: 1

BON APPÉTIT!

Love, Dedra