Pina Colada Cupcakes Recipe
Pina Colada Cupcakes
Total time: 30 to 60 minutes

Prep. time: 20 minutes
Baking time: 20 minutes

Difficulty: Easy
For 24 cupcakes

- 290 g (10 oz.) flour
- 230 g (8 oz.) softened butter
- 220 g (7 oz.) sugar
- 4 eggs
- 235 ml (1 cup) coconut milk
- 2 Tbsp. baking powder
- 40 ml (8 tsp.) amber rum
- 140 g (5 oz.) finely chopped pineapple

- 230 g (8 oz.) softened butter
- 580 g (1 lb. 5 oz.) icing sugar
- 115 ml (4 oz.) coconut milk
- 1 packet vanilla sugar
- 100 g (3 1/2 oz.) grated coconut
- butter


  1. Preheat the oven to 180° C (350° F).
  2. In a large bowl, cream the butter, gradually incorporating the sugar while continuing to whisk for 3 minutes.
  3. Whisk the eggs in one at a time, mixing well after each addition. Mix in the rum.
  4. In a bowl, combine the flour and baking powder.
  5. Add the dry ingredients to the butter mixture, alternating with the coconut milk.
  6. Mix in the pineapple.
  7. Drop the batter into paper-lined cupcake tins, filling the cups 2/3 full, being sure to distribute the pineapple evenly.


  1. In a food processor, combine the butter, coconut milk and icing sugar. Mix on medium speed for 3-5 minutes.


  1. In a skillet, melt the butter. When it begins to foam, add the grated coconut and let color lightly. You can omit this step, but the toasted coconut has a much nicer flavor.
  2. Ice the cupcakes then sprinkle with toasted coconut.
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