Piña Colada Cupcakes

If I am ever traveling to a tropical destination, piña coladas are a MUST HAVE. They are my absolute favorite drink and I would kill for one at any time of any day. My love for piña coladas started when my best friend Shelby (more like a sister), her family and my family all traveled together to Cancun, Mexico. Since we all stayed at a Club Med, we got unlimited drinks, which, being a couple of 10 year olds, made Shelby and I very happy. Since I had heard “If you like Pina Coladas” by Jimmy Buffet so many times as a kid, I immediatly knew that a piña colada was the first drink I had to try. From that point on, every single time that we passed the bar, Shelby and I stopped by and ordered a new set of drinks. I would always get a piña colada and Shelby got a strawberry dackarie (virgin of course). I can’t even count how many piña coladas I drank that week. Every since then, I have associated piña coladas with happiness and always make sure to have at least one every time I travel somewhere with a beach and a bar.

So when I came across a piña colada cupcake recipe a few months ago, I immediatly planned to make them asap. Unfortunately I forgot about the recipe until last week when I came across it in a cookbook. I absolutely couldn’t be happier that I made these cupcakes. They tasted like exactly piña coladas in cupcake form and gave me the biggest smile. They also were SO much fun to make, as I had never baked such non-traditional cupcakes. If you’re a piña colada lover, this one is for you! ENJOY!



1 and 2/3 cups  all-purpose flour (careful not to overmeasure)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed light or dark brown sugar
1/4 cup  granulated sugar
1/2 cup  unsalted butter, melted
1 large egg, room temperature preferred
1/2 cup  pineapple juice
1/2 cup full fat coconut milk
2 teaspoons vanilla extract
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
7 tablespoons coconut milk
small can of pineapple for topping (optional)


  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk melted butter, brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
  4. Slowly mix dry ingredients into the wet ingredients until no lumps remain.
  5.  Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  6. Make the frosting: 
    1. Combine the butter and vanilla in a large mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, beat until combined and creamy.
    2.  Gradually beat in the powdered sugar. Slowly beat in the coconut milk.
    3. Continue mixing until the frosting becomes thick and fluffy, about 5 minutes.
  7. Frost the cupcakes and top with pieces of pineapple or coconut flakes.