Pina Colada Cupcake

Here’s a fun and tropical Piña Colada Cupcake recipe — light, fruity, and a little indulgent:

🧁 Piña Colada Cupcakes

Ingredients

For the cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• ½ cup canned crushed pineapple (drained, reserve juice)

• ¼ cup pineapple juice (from the can)

• ¼ cup coconut milk (or regular milk with 1 tsp coconut extract)

• 1 tsp vanilla extract

• ½ cup shredded sweetened coconut

For the frosting:

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 2–3 tbsp coconut milk (or cream of coconut for extra richness)

• 1 tsp coconut extract (optional)

• 1 tbsp rum (optional, or use more coconut milk for non-alcoholic)

For garnish:

• Toasted coconut flakes

• Maraschino cherries

• Small pineapple wedges

Instructions

1. Prep oven & pan: Preheat to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

2. Mix dry: Whisk flour, baking powder, baking soda, and salt in a bowl.

3. Cream butter & sugar: In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.

4. Add wet ingredients: Stir in crushed pineapple, pineapple juice, coconut milk, and vanilla.

5. Combine: Gradually add dry ingredients into the wet, then fold in shredded coconut. Do not overmix.

6. Bake: Divide batter into liners (about ⅔ full). Bake 18–22 minutes, until a toothpick comes out clean. Cool completely.

7. Make frosting: Beat butter until creamy. Gradually add powdered sugar, then coconut milk and flavorings until fluffy.

8. Frost & garnish: Pipe or spread frosting on cooled cupcakes. Sprinkle with toasted coconut, top with a cherry and/or pineapple wedge.

🌴 These cupcakes are moist, tropical, and taste like a vacation in dessert form!

Would you like me to also give you a “boozy” adult-only version (with rum inside the cupcakes), or keep it strictly family-friendly?