Take a trip to the tropics with these super moist and delicious Strawberry Colada Cupcakes – filled with strawberry, coconut and pineapple.
Want to try more cupcake recipes? Try these Milky Way Cupcakes or Chocolate Amaretto Cupcakes for different rich and chocolatey options.
Spring teases us with warm afternoons and open windows one week, and then reminds us it’s still winter the next with a dusting of snow. When the weather flips, I find that a tropical-flavored treat can help bridge the mood between seasons. These Strawberry Colada Cupcakes do exactly that: they taste like a mini vacation, combining bright strawberry puree with coconut and a touch of pineapple for a reliable island vibe.
I first made these for family birthdays in February. The leftovers were a welcome pick-me-up on cold days. The texture of these cupcakes landed very close to bakery-style: moist, slightly dense, and satisfying in a way that lighter, airy cupcakes are not. If you prefer the sturdier bite of a bakery cupcake, these are likely to become a favorite.
Even with strawberries that weren’t as sweet as peak-season berries, these cupcakes were excellent. Imagine them made with perfectly ripe, sweet strawberries — they’d be even more vibrant. They rank among my top favorite homemade cupcakes because the combination of berry, coconut, and pineapple is balanced and fun, and the coconut-flavored frosting ties everything together.
More Strawberry Recipes
Strawberry Bread
Strawberry Wonton Cups
Strawberry Mousse with Strawberry Daiquiri Sauce
Layered Strawberry Rice Krispie Treats
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Strawberry Colada Cupcakes
Ingredients
Cupcakes
- 1 1/2 cups fresh strawberries hulled
- 1/2 cup canned coconut milk (not cream of coconut)
- 1 1/2 teaspoons coconut extract
- 1/2 teaspoon vanilla
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/3 cups granulated sugar
- 1 whole egg
- 2 egg whites
- 1/4 cup well-drained crushed pineapple in unsweetened juice
Frosting
- 1 cup butter softened
- 3 1/2 cups powdered sugar
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla
Garnish
- toasted coconut
Instructions
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Heat the oven to 350°F. Line 24 muffin cups with paper liners and set aside.
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Place 1 1/2 cups of strawberries in a blender or food processor and puree until smooth. The puree should measure about 1 cup; if not, puree more berries. Reserve 2/3 cup of the puree in a small bowl and stir in the coconut milk, 1 1/2 teaspoons coconut extract, and 1/2 teaspoon vanilla. Keep the remaining puree for the frosting.
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In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
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In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar at medium speed for about 2 minutes until light and slightly fluffy. Add the whole egg, then the egg whites, one at a time, mixing well after each addition.
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On low speed, add one-third of the flour mixture, then half of the strawberry-coconut milk mixture. Add another third of the flour, then the remaining strawberry-coconut milk mixture, and finish with the last of the flour. Beat just until combined. Gently fold in the drained crushed pineapple.
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Divide the batter among the prepared muffin cups, filling each about three-quarters full. Bake for 18–22 minutes, or until the centers spring back when lightly touched. Cool the cupcakes in the pan for 5 minutes, then transfer them to wire racks to cool completely.
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To make the frosting: In a medium bowl, beat the butter until light and fluffy. On low speed, add the powdered sugar a half cup at a time until incorporated. Mix in the coconut extract, vanilla, and about 3 tablespoons of the reserved strawberry puree. Add more puree a little at a time if you prefer a softer, more intensely flavored frosting.
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Frost each cooled cupcake and garnish with toasted coconut. Store cupcakes in an airtight container for up to two days at room temperature, or refrigerate if your kitchen is warm.
Recipe Notes:
This recipe is slightly adapted from The Girl Who Ate Everything and inspired by a classic collection of cupcake recipes. For best results, use ripe strawberries when they are in season. If fresh strawberries are not available, you can use thawed frozen strawberries that have been drained and pureed, but the flavor will be brightest with fresh berries.