Bring a taste of the Caribbean to your dessert table with this cocktail-inspired cupcake recipe!
It’s funny how recipe inspiration can strike in the most random places. I fancied baking something sweet for my family the other day when I spied half a fresh pineapple desperately needing using up in the fridge and remembered that there were some coconut flakes in the cupboard also well past their use by date. The idea for a piña colada cupcake was born!
My first attempt, I confess, was a bit more like a pineapple muffin. It wasn’t sweet enough and the chopped fresh pineapple just didn’t work when it came to an ideal cupcake texture, but these, these gorgeous little morsels you see in this blog post – now these totally worked. They’re very, very nice indeed!
The cupcake itself is flavoured with coconut, pineapple and lime while the frosting has a nice lime zing to it. You could, if you wanted, make a more grown-up version and replace half the lime juice in the frosting with a tablespoonful of Malibu rum (either the coconut or pineapple version), for a more authentic piña colada flavour. Stick with the lime juice if you want a more child-friendly option (as demonstrated below by our youngest son!). Don’t forget to garnish with a cocktail umbrella!
These cupcakes would make for a rather nice addition to a summer picnic in the garden or patio, I think. What’s your favourite summertime flavour cupcake? Let me know in the comments!
Piña Colada Cupcakes
Ingredients
for the cupcakes
- 150 grams unsalted butter softened
- 150 grams caster sugar
- 2 medium free range eggs
- 125 grams self-raising flour
- 50 grams desiccated coconut
- 1 lime zest only
- 2 tbsp pineapple juice
for the frosting
- 200 grams unsalted butter softened
- 400 grams icing sugar sieved
- 2 tbsp fresh lime juice or lime cordial
- fresh cherries to garnish
- 1 tbsp desiccated coconut toasted, to garnish
Instructions
- Preheat oven to 180C/160 C fan and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, along with a spoonful of flour, and beat well.
- Fold in the remaining flour, coconut and lime zest. Add 2-3 tbsp fresh pineapple juice until the batter is of a soft, dropable consistency.
- Spoon into the baking cases and bake in the centre of the oven for 20-25 minutes until golden and well risen. Transfer to a wire rack to cool completely.
- To make the icing beat the butter and sugar together and enough lime juice to make it light and airy.
- Frost the cupcakes with the icing and top with a little toasted coconut (see recipe notes) and a fresh cherry.
Notes
OTHER CUPCAKE RECIPES YOU MIGHT LIKE
Chocolate Fudge Masquerade Party Cupcakes
A Selection of Cupcakes for Afternoon Tea
Kitty Kat Funfetti Fairy Cakes
Chocolate & Vanilla Cupcakes
Dark Chocolate & Bourbon Vanilla Steampunk Cupcakes
Strawberry Milkshake Cupcakes
S’Mores Cupcakes
Lime Cupcakes with Lime Buttercream Frosting
Orange Curd Butterfly Fairy Cakes
Chocolate Coffee Cupcakes with Coffee Buttercream
Chocolate Mint Rum Cocktail Cupcakes
Cardamom Beetroot Chocolate Cupcakes
Classic Chocolate Cupcakes with Vanilla Frosting
SHOP THIS POST
Blue Polka Dot Cupcake Cases
Paper Cocktail Umbrellas
Malibu Coconut Rum
Organic Desiccated Coconut
Green Ceramic Mini Cake Stand
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Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home, for now. One eye is always on the horizon.
Margaret Gallagher says
Well Hello ! Certainly a treat for our easter celebrations – will be delicious
Kavey Favelle says
One of my all time favourite cocktails so love the idea of translating those flavours into a cupcake! Looks so cute and so good!
Rebecca Swenor says
My mouth is literally watering after reading this recipe for the pina colada cupcakes. The frosting sounds so so good with the cupcakes. We love pineapples and coconut so these are something I am for sure making. Thanks for sharing the recipe.
GiGi Eats says
THESE look unreal. UNREAL I tell you. I wanna plow through about 10 of them!
Lindsey London Mumma says
These little cupcakes look fabulous. I am going to hen Party next weekend and think these will go down a treat.
Sondra Barker says
These look AMAZING! I can wait to try them out! I love how you included the servings adjuster. This is super helpful and cuts down on the time it takes to figure out the conversions. Lovely post!
kristy says
My two favorite things are pina-coladas and cupcakes…this would be the perfect dessert for me!!! I can’t wait to try this. Going to the store to get ingredients tomorrow
Shannon says
I don’t normally like pina colada flavored things, but my mouth watered at the sight of these! They look very good and refreshing. A perfect summer treat!
Beth Davidson says
I feel like if I eat these I would really ruin that cupcake’s chill vibe. 🙂 Have you ever skipped the coconut? I have everything but that if I want to make them right now!
Elizabeth says
I’ve never made them without the coconut, but if you did omit it I’d use 150 grams of self-raising flour instead. I’m sure they’d still taste fab, especially if you put some Malibu in the frosting! 🙂
Deb says
Oooh, they do look good. Think I’m going to have to give them a go.
Claire justine says
What a great idea, these look amazing. I could just reach out for one now 🙂
Cardiff Mummy Says - Cathryn says
These sound like so much fun and lovely to have a ‘different’ flavour. I love the idea of the Malibu ones too!
Kate - gluten free alchemist says
Now you’re talking! Although I would have to make at least a few of the alcohol fuelled variety…. there is something so classic about the flavours in a Pina Colada! x
Kirsty says
OMG these sound amazing! Need to make some this summer! x
Kirsty
Blair Villanueva says
What a great treat for your adult friends after party. And not costly to make too. Thank you for sharing!
Nicola Cassidy says
These sound absolutely divine! Anything with drink in the title and I’m sold. Cake and holidays… yum!
Deborah Nicholas says
I love a good cupcake! This recipe seems really easy too and i love the addition of the cherry on top to finish!