Pina Colada Cupcakes Recipe

These Pina Colada Cupcakes are like a tropical vacation for your taste buds!

I’ve been playing with this recipe for over a year, and I’m very happy with the final results!

I’ll be doing a dessert display for a big luau party this weekend and wanted to perfect this recipe before the party.

I took this batch to a church pot luck tonight and got lots of great reviews!

The Pina Colada effect comes from matching a Pineapple Cupcake with Coconut Cream Cheese Frosting.

Although if for some (crazy!) reason you don’t like coconut, these cupcakes would be delicious with Vanilla Cream Cheese Frosting (and maybe a small slice of fresh pineapple).

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Pineapple Cupcakes
(recipe by Glorious Treats)
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
2/3 cup vegetable oil/extra light olive oil/etc
1 teaspoon vanilla extract
3/4 cup (full fat) sour cream
1 1/2 cups canned crushed pineapple (drained slightly)Directions-
1.  Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3.  On low speed, mix in the oil and vanilla until blended.
4.  Add in the pineapple and sour cream and mix until fully incorporated.
5.  Add the flour mixture and blend until just combined and smooth.
6.  Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.  Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.  Remove from pan and cool on wire rack.
9.  Frost with Coconut Cream Cheese Frosting (recipe below)

Note – If using light or non-fat sour cream, increase the vegetable oil to 3/4 cup.

Recipe yields 24-28 cupcakes.

Coconut Cream Cheese Frosting
(this is just a slight variation on my Cream Cheese Frosting recipe, but I’ll add it to this page as well, so it’s easy to find)½ cup (1 stick/8 Tablespoons) butter (cool)
8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioners sugar
1 Tablespoon Dark Rum
1 Tablespoon heavy cream, heavy whipping cream or milk
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

For added flavor and texture, top frosted cupcakes with toasted coconut.
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).

Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas.

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SIMPLY DELICIOUS! Pina Colada Cupcakes (from scratch)

Happy baking!


  1. I’m sure I’ve commented before, but every time I make these I’m sooooooo thankful for the recipe. They’re always a hit, a great recipe! :)

  2. I love this recipe, so amazing. Best cupcakes ever! I just had to share!

  3. It’s a pity you don’t have a donate button! I’d without a doubt donate to this outstanding blog! I guess for now i’ll settle for bookmarking and adding your RSS feed to my
    Google account. I look forward to fresh updates and will
    talk about this website with my Facebook group.
    Talk soon!

  4. THIS recipe is GREAT!!! OMG they taste like pineapple upside cake!!! For the frosting I added an extra teaspoon on Pineapple Coconut Rum…So YUMMY!!!

    ThanK You for sharing!!!

  5. These cupcakes look great! Did you use cake flour or AP flour?

  6. I made these for a birthday celebration and they were sooo yummy. I just left off the coconut. They have been added to my cupcake library :)

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  9. Totally making these whenever summer starts, these are so cute and they look delicious. I have only recently started looking at your recipes and I already love them.

  10. How many cupcakes can you make with this recipe?

  11. This recipe sounds delish!! Would a pineapple filling inside this cupcake be too much? I tried a coconut recipe the other day (to be filled with pineapple filling) but i didn’t care for the flavor or extra steps to make them. I’ll have to try these with the filling and see. :)

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  15. Glory, just made the pineapple cupcakes. They are soooo yummyyyy!! Even without frosting! They are now officially my favourite cupcakes! Thank you for sharing such great recipes!

  16. I made them last night, for my daughter ‘s office . All gone in 1 hour ! Full of flavor and the icing … Amazing :) thank you for sharing .

  17. I have started pinning and now I can’t stop! I saw your site and then
    your apple pie jars, which I thought were very clever. What a great idea
    for a bake sale or to take and give it to someone. I think you do so much
    and are very talented and I would like to follow you.
    Thank you,

  18. Hi, I was wondering if in the icing I could use coconut cream instead of the heavy cream and coconut extract…would I get the coconut flavor,

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  20. I made these and the batter was kind of watery and was wondering if that was normal I added some more little more flour and they came out more like a muffin Was wondering if the batter is always that way I probably should not have added more flour just wondering Thank You

  21. I did a booboo :and added a bit too much cream into the frosting mixture and now it’s a bit runny. Is there anyway to rectify this or would I have to start again?

    • Yes, beat in an additional 1/2 cup of powder sugar, and then put the whole batch of icing (covered) in the fridge for 30 minutes or more.

  22. I made these for my boyfriends birthday. He loves coconut and pineapple so this was PERFECT (especially since he doesn’t like chocolate).
    They came out great; I am not an avid baker, but these were super easy to make and the instructions exact.
    I used the dark rum instead of the heavy cream – I’m curious how it tastes with just the heavy cream.
    I put them in for exactly 22 minutes, and the cakes came out perfect.
    My only ‘complaint’ is that my ‘cake’ didn’t taste all that much like pineapple. You could taste some of the crushed pineapple, but it was only when you got a piece of pineapple. I think perhaps I drained too much of the juice, or maybe I should have added more of the pineapple?
    Not really sure, but so far, they’re a big hit. So glad I found this page. <3

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  26. Can I freeze these cupcakes.?

  27. Thank u soooo much for this recipe. i made them today and they were ohhh sooo yummy!! im not very fond of coconut so i skipped the frosting part. i used the same batter as the recipe but turned them into pineapple upside down cupcakes by placing the pineapple ring in the bottom of the muffin tray along with the brown sugar-butter mixture. the results were awesome! thank you once again.

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  29. Just made these and they are amazing! I used the cold butter and cold cream cheese and the frosting consistency turned out perfect! I did however feel that the frosting was a little too sweet with the already super sweet cupcakes so I added lime zest and lime juice to the frosting and WHAT A DIFFERENCE it made!!!! SO SO SO SO good and I have already had requests to make them for other parties and family events! Thanks so much for sharing this recipe with us!

  30. Hi Glory- these look absolutely scrumptious! I’m making these tomorrow for the first time as a 50th bday cake for a friend but unsure re the type of flour you’ve used (I’m in the UK) – is it American cake flour or all purpose flour? I’ve tried to google flour conversions but it’s confusing. Apparently if you’ve used cake flour I remove 2T per cup of flour and add 2T of corn flour and if AP flour then plain flour. Please, please clarify- Everything else is set to go! Thanks in advance! x

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  32. Very delicious!! I made a cake in a 9×13 pan with a vanilla glaze using the left over pineapple and pineapple juice. This cake was perfect, moist, fluffy, tender, and had a wonderful taste. I know that the your icing would have been sensational but I used what I had here at home. I followed your recipe exactly as written except I did warm my eggs and the sour cream and I sifted the dry ingredients. Thank you for the recipe. I had one similar but misplaced it. This one is even better!! Now, I am anxious to try your chocolate cupcake recipe.

  33. This was so yummy and moist!
    Used extra virgin coconut oil instead of vegetable oil.
    Baked it for 20 min.
    Frosting – I used 2 cups confectioner sugar but may just use 1.5cup next time due to the sweetness. Used cold butter and cold cream cheese on my kitchen aide mixer and it held its shape just fine.
    It tasted even better the next day after sitting out for a night!
    Will definitely make this again and again!

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  35. these would be so great for my cousins beach wedding!

  36. Just made theses. The coconut cream cheese frosting is amazing. The cupcake itself lacks some pineapple flavor in my opinion. Maybe I just hyped up the flavor too much. Overall, pretty good recipe.

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  38. why can’t i prin the pina colada cupcakes?

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  40. These look fantastic! I have been asked to make them for a wedding but before I do, I would need to know if they freeze well without the frosting on them. Since there is pineapple in them, I just am not positive. Can you help me out?

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  42. Hallo if I make them Friday for Saturday are cupcakes will be fine ?

  43. Quick q – cake flour or all purpose?

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  45. Great recipe. Came out sooo delicious. Some reviews said the batter was thin, but mine came out thick. I substituted half a cup of sugar with light brown sugar. I also adding a bit of coconut and rum extracts to the cake batter. Made exactly 24 cupcakes. They were gone in just a few minutes. So pleased. Adding this to my permanent collection.

  46. Any tips on making these as Mini Cupcakes – cooking time?  I was also wondering if it is ok to make them the day before a party.  I have a lot to make!  Love this recipe!

  47. These are SO good! I made some mini ones too but I prefer regular size so I can decorate them better. They’d be good if you just want to put coconut on them but I’m going to decorate with pineapple and cherry so I like regular sized ones. Very yummy!

  48. HI! These cupcakes look amazing! I am planning to make them for a party but I am wondering if they will keep for a day or two? I would like to make them
    In advance if that is possible. Will they stay fresh prepared a day ahead? Any suggestions for such a thing? 

  49. Just wanted to say that these turned out super Yum. Only thing I did differently was add half cup desiccated coconut to the batter and also I didn’t have sour cream readily available so used home made buttermilk instead. Cupcakes turned out scrumptious and was a hit at the party. Adding the coconut turned it into a tropical cupcake.

  50. One of the best cupcakes I had! 

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