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Creamy Piña Colada Cupcakes with Easy Coconut Buttercream Frosting

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These creamy piña colada cupcakes are light, fluffy, and bursting with pineapple zest, topped with a smooth and rich coconut buttercream frosting. Perfect for summer parties or a tropical treat any day.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) crushed pineapple, drained
  • ½ cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • ¼ cup (60g) coconut butter, softened
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 2 to 3 tablespoons heavy cream or full-fat coconut milk
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt
  • Optional: toasted coconut flakes for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt; set aside.
  3. In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix gently on low speed to avoid overmixing.
  6. Fold in the drained crushed pineapple with a spatula until evenly distributed.
  7. Divide batter evenly among cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat softened butter and coconut butter on medium speed until creamy, about 2 minutes.
  11. Gradually add powdered sugar one cup at a time on low speed to avoid sugar clouds, then whip on medium-high speed for 3 to 4 minutes until fluffy.
  12. Add vanilla extract, pinch of salt, and heavy cream or coconut milk to reach desired consistency.
  13. Frost cooled cupcakes using a piping bag or knife and garnish with toasted coconut flakes if desired.

Notes

If frosting is too soft, chill in the fridge for 15 minutes before piping. Drain pineapple well but keep it juicy to maintain moist cupcakes. For dairy-free, substitute butter and cream with coconut oil and coconut cream. For gluten-free, use a 1:1 gluten-free flour blend and add xanthan gum.

Nutrition

Keywords: piña colada cupcakes, coconut buttercream frosting, tropical cupcakes, pineapple cupcakes, easy cupcake recipe, summer dessert

Find it online: https://sparklechew.com/creamy-pi-n-a-colada-cupcakes-recipe-easy-coconut-buttercream-frosting/