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Pina Colada Cupcakes

Turn a classic tropical cocktail into an impressive dessert with these Pina Colada Cupcakes, featuring pineapple, coconut, and cherry flavors for a mini vacation in every bite.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 3/4 cups All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Salted butter, softened
  • 3/4 cup Granulated sugar
  • 1/4 cup Light brown sugar, packed
  • 2 large Eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Maraschino cherry juice
  • 1 teaspoon Coconut extract
  • 1/2 cup Canned coconut milk
  • 1/4 cup Pineapple juice
  • 1/2 cup Crushed pineapple, well-drained
For the Frosting
  • 1/2 cup Salted butter, softened
  • 4 ounces Cream cheese, softened
  • 3 cups Powdered sugar
  • 2 tablespoons Coconut milk
  • 1/2 teaspoon Vanilla extract
  • 1 tablespoon Maraschino cherry juice
  • 1/2 teaspoon Coconut extract

Method
 

Preparation
  1. Preheat your oven to 350°F and line a cupcake tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes until pale and fluffy.
  4. Add the eggs one at a time, followed by vanilla extract, maraschino cherry juice, and coconut extract, mixing until fully incorporated.
  5. Pour in coconut milk and pineapple juice, stirring until combined.
  6. Gradually fold the dry ingredients into the wet mixture and then fold in the crushed pineapple.
Baking
  1. Fill each cupcake liner about three-quarters full with the batter.
  2. Bake in the preheated oven for 18 to 22 minutes, checking doneness with a toothpick.
  3. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
  1. In a clean mixing bowl, cream together the softened butter and cream cheese until light and fluffy.
  2. Gradually add powdered sugar and mix in coconut milk, vanilla extract, maraschino cherry juice, and coconut extract until smooth.
  3. Frost the cooled cupcakes and top with coconut flakes, pineapple slices, and maraschino cherries.

Notes

For best results, use room temperature ingredients, avoid overmixing, and ensure cupcakes cool completely before frosting.