Summer is just around the corner, and there’s probably no better (and safer, because hello Corona) way to celebrate it other than to enjoy a dessert version of a classic summer drink – the Piña Colada. 

The Piña Colada Cupcake features a moist and fluffy mini cake garnished with the signature flavors of the iconic summer drink. It’s the perfect dessert to any summer-themed party and is something that you will surely be craving all season long. And here’s how you can make it.  


Total Time: 1 hour and 55 minutes

Servings: 12 



  • 1 and 2/3 cups of all-purpose flour 
  • 1 cup of well-drained canned pineapple, crushed
  • 3/4 cups of granulated sugar 
  • 1/3 cup of pineapple juice, drawn from the same can of the crushed pineapple
  • 1/3 cup of canned coconut milk, strained to remove lumps
  • 1/2 cup of unsalted butter 
  • 2 large eggs 
  • 1 and 1/2 teaspoon of baking powder 
  • 1/4 teaspoon of salt 
  • 1/4 teaspoon of coconut extract
  • 1/8 teaspoon of baking soda

* for the coconut buttercream frosting: 

  • 3 and 1/2 cups of powdered sugar 
  • 1 cup of softened butter (3/4 cup unsalted, 1/4 salted)  
  • 3/4 cup of shredded coconut, sweetened
  • 2 tablespoons of canned coconut milk
  • 3/4 teaspoon of coconut extract 
  • 12 maraschino cherries (optional) 
  • 12 pineapple wedges (optional) 



  1. Start with the cupcakes. The first thing you need to do is preheat your oven to 350 degrees. Then, get a 12-cup muffin tray and line it with cupcake liners. Set aside afterward. 
  2. Whisk your flour, baking soda, baking powder, and salt in a large mixing bowl. Set aside when you’re done.
  3. Whip the butter and sugar together in a mixing bowl using an electric mixer fitted with a paddle attachment. Once the mixture has become pale and fluffy, add the eggs one by one.
  4. Pour the pineapple juice, coconut extract, and coconut milk in a measuring cup and stir until they are mixed properly 
  5. Add about 1/3 of your flour mixture into the sugar-butter mixture. Turn on your electric mixer and set it to low speed until they are almost fully incorporated.
  6. Pour 1/2 of the coconut milk and mix until they are nearly blended. 
  7. Repeat steps 5 and 6. Make sure that the last thing you’ll add is the remaining 1/3 portion of your flour mixture.
  8. Slowly fold your crushed pineapple into the batter and then mix it carefully. 
  9. Transfer the batter into the 12 empty cupcake liners placed in the muffin tray. About 3/4 of each cup will do. 
  10. Pop the cupcakes in the oven for about 19 to 23 minutes. Do the toothpick method to see if they’re cooked. Once they are, pull the muffin tray out of the oven and cool for a couple of minutes. Then take the cupcakes out of the tin and place them on top of a wire rack to cool down completely.
  11. As for the frosting, you need to whip your butter in a mixing bowl attached to an electric mixer with a paddle attachment. 
  12. Once the mixture has gone light and fluffy, it’s time to add the coconut extract, coconut milk, and 1 cup of powdered sugar. Mix them together until they are blended well before pouring the remaining powdered sugar. Continue mixing until the frosting achieves a light and fluffy texture. 
  13. Time to frost your cupcakes. Make them look as beautiful as possible by using these fantastic frosting nozzles
  14. Sprinkle the sweetened coconut on top of the cupcakes. Then garnish them with cherries and pineapples before serving.