Pina Colada Cupcakes

Soft vanilla cake infused with flavors of coconut, pineapple, and rum.
Topped with toasted coconut and a delicious pineapple coconut frosting.
These cupcakes are full of flavor and they taste just like I’m on vacation.

There is a possibility that you may need to double or even triple the frosting recipe
to be able to frost all of your cupcakes if you are piping them, so keep that in mind when buying supplies.



  • 1 ½ sticks of butter
  • 1 ¾ cups granulated sugar
  • 4 large egg whites, at room temperature
  • 1 whole egg, at room temperature
  • 1 cup lite coconut milk, at room temperature
  • 1 teaspoon rum flavoring
  • 1 teaspoon pineapple flavor
  • 1 teaspoon coconut flavor
  • 3 cups plus 3 tablespoons cake flour
  • 1 tablespoon + 1 teaspoon baking powder
  • ¾ teaspoon salt


  • 2 cup shredded sweetened coconut
  • Maraschino cherries
  • Straws
  • cupcake liners
  • piping bag
  • large round piping tip
  • large coupler


Preheat oven to 350℉, line two cupcake pans with 24 cupcake liners.
In a bowl combine cake flour, baking powder and salt, whisk together and then set aside.
Beat the butter in mixer until it is smooth and coating the bowl,
add in sugar and beat well for about 2 mins scraping down the sides as needed,
add in eggs and egg whites and mix just until combined.
In a separate bowl combine your lite coconut milk, and rum, pineapple, and coconut flavorings.
Alternately add liquid and flour ingredients to butter mixture.
Start by adding ⅓ of flour and mix to combine, and then half of liquid ingredients,
then another ⅓ of flour mixture, and then the rest of the coconut milk, mixing after each addition.
Scoop cupcake batter into cupcake pans that have been prepared with cupcake liners.
Bake cupcakes in the oven for 15- 20 minutes, checking on them to make sure that they don’t over bake.
Once they are baked, set them aside.
(I always put mine in the freezer to hold in the moisture as it cools, it also helps it hold together while dipping them in anything.)
Put 2 cups of coconut into a pan and place in the oven at 350℉, stirring every 5 minutes to get them evenly toasted.
When the majority of the coconut has been browned, pull it from the oven and set it aside to cool.
(This may take about 15-20 mins.)
Once the coconut has cooled, you are ready to make your frosting.
Make the frosting recipe below, take a little of it and smooth it onto the cupcake with a butter knife, coating it evenly.
Take the freshly frosted cupcake and press the frosted top into the toasted coconut.
Proceed to do this with all of the cupcakes.
Once they all have the coconut on them, put the rest of the frosting in a piping bag fitted with a large round tip.
Pipe frosting onto cupcakes and then top it with a maraschino cherry and straw that has been cut into ⅓ sections.



  • 1 stick of butter
  • 1 32 oz bag of powdered sugar
  • ¼ cup pineapple juice
  • 1 teaspoon coconut flavoring
  • ½ teaspoon pineapple flavoring


Whip butter until it is smooth and coating the inside of the bowl, add in the entire bag of powdered sugar and continue to mix,
add in the pineapple juice and flavorings and then whip the frosting for 2 minutes until it is smooth.