These Pina Colada Cupcakes are a yummy tropical treat perfect for the summertime! It starts with a moist Pina Colada flavoured cupcake, then it’s filled with a pineapple sauce, frosted with a Pina Colada buttercream, dipped in toasted coconut and decorated with cherries, pineapples, umbrellas and cute little straws to resemble a Pina Colada!
Oh my God, this heat wave is getting out of hand. It’s gotten so bad that I actually have to carry a spray bottle around and give myself a good ole spritz every now and then to keep from over-heating. The worst thing about this heatwave, however, is that there’s not a single beach anywhere near me.
So since I can’t go to the beach, I’ve decided to bring the beach to me! And with today being National Pina Colada Day, I couldn’t think of a better summer treat than these Pina Colada Cupcakes!
When I think of Pina Colada’s, I think of laying on a tropical beach with the sun shining in your face and the wind blowing through your hair while you watch the waves of the ocean. These cupcakes will have you fantasizing that perfect setting.
Pina Coladas are the ultimate summer drink, and these are the ultimate summer cupcakes! With the perfect combination of coconut, pineapple and rum, these cupcakes taste EXACTLY like a Pina Colada! The cupcakes and frosting are both flavoured with pineapple, coconut and rum. I also stuffed the cupcake with a homemade pineapple filling and dipped it in toasted coconut so you get a burst of tropical flavour in every bite!
Pina Colada Cupcakes
So let’s start with the cupcakes. The base of the cupcake is the same as my Perfect Vanilla Cupcakes, however, these are Pina Colada Cupcakes so I had to make them Pina Colada flavoured! I started by replacing the vanilla in that recipe with both coconut and rum extract. You can replace the rum extract with 1 tablespoon of real rum to kick these cupcakes up a notch, if you prefer. I just decided to use the extract since I already had some on hand.
I also replaced the vegetable oil with the same amount of pineapple juice to add some pineapple flavour on top of the coconut and rum. There’s also coconut milk instead of buttermilk, but we still use the sour cream which gives the cupcakes a soft and tender texture. There’s no fancy techniques or electric mixers needed. Simply combine the dry ingredients in one bowl, the wet ingredients in another, then mix them together.
It’s official. I’m obsessed with stuffing my cupcakes with a sweet and yummy filling. A majority of my cupcakes have a surprise filling, because there’s nothing better than biting into a cupcake and finding another layer of yumminess inside!
I decided to stuff these cupcakes with a homemade pineapple filling. This filling is sort of like pineapple jam. It’s nice and thick, with chunks of pineapple inside. I’m in love! And it’s so simple to make. Simply combine sugar, cornstarch, crushed pineapple (with the juice) and water in a saucepan on the stove and let it boil. The cornstarch helps it thicken up and the sugar adds a bit more sweetness. I originally planned on leaving the water out, but I needed to remove some of the pineapple juice for the cupcake and frosting, so the water acts as a replacement.
Once it chills it’ll thicken up, and once you fill all the cupcakes, you’ll have a lot left. But hey! This means you have homemade pineapple jam that you can use as a topping for scones, pancakes, biscuits, toast, ice cream, shall I go on?
Pina Colada Buttercream
Now for the Pina Colada Buttercream Frosting! I’m swooning! This frosting was modified from my Dreamy Vanilla Buttercream Frosting recipe. I replaced the heavy cream with half coconut milk and half pineapple juice. I then flavoured it with some coconut and rum extract. It’s literally a Pina Colada in frosting form! I’m honestly not sure if the frosting is soft or if my house was way too hot, but it seemed to hold up well once the frosting began to crust.
This recipe makes a lot of frosting because I decided to use the same decoration technique I did with these Banana Caramel Cupcakes.
I started by squeezing out a large poof of frosting on top of the cupcakes. I then used a small offset spatula to spread out the top and sides of the frosting before dipping them in some toasted coconut. I found this part to be a bit difficult because the pineapple filling was sitting on top of the cupcake, underneath the frosting causing it to slip around a bit.
Once the sides were covered with the coconut (did I mention I hate coconut? I had to scrape it off before taking a bite), I piped another swirl of the frosting on the top, making sure to only pipe in the centre so the shredded coconut was visible.
I finished these cupcakes off with some maraschino cherries, which might I say, are pretty nasty but they look gorgeous so I don’t mind. And finally a chunk of fresh pineapple and a cocktail umbrella, because no Pina Colada is complete without one! I also added some paper straws so these can really look like a Pina Colada drink!
How adorable are these cupcakes? They are the perfect homage to the classic summer drink. It’s a great treat to bring to any barbecues or parties you go to this summer. Your friends and family will surely be blown away when they see and taste this creative dessert!
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Let’s get baking! - Once you fill all the cupcakes, you’ll have a lot of the pineapple filling left. You can either cut the recipe in half, or you can use the remaining filling as a topping for scones, pancakes, biscuits, toast, ice cream and more!
Homemade Pineapple Filling:
Pina Colada Cupcakes:
Pina Colada Buttercream:
For the Homemade Pineapple Filling:
For the Pina Colada Cupcakes:
For the Pina Colada Buttercream:
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- Once you fill all the cupcakes, you’ll have a lot of the pineapple filling left. You can either cut the recipe in half, or you can use the remaining filling as a topping for scones, pancakes, biscuits, toast, ice cream and more!
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