Pina Colada Cupcakes.

Have your piña colada and eat it too! These extra moist pineapple coconut cupcakes will make everyday seem like a trip to the beach. 

Pina Colada Cupcakes - moist pineapple coconut cupcakes topped with coconut frosting. Tastes like your favorite tropical cocktail!

Today’s recipe was inspired by one of my favorite “activities.” A beach, a book, a piña colada, and an impossibly blue sky. Pure contentment right there. Though today’s piña colada cupcakes don’t have any alcohol in them, I’m not stopping you from serving them with a beachy alcoholic beverage. No judging here!

I’m all about summer these days in my kitchen. If you haven’t noticed, I’m a little over the cold weather. Winter was sooo last month. Bring on the flips!

Pina Colada Cupcakes - moist pineapple coconut cupcakes topped with coconut frosting. Tastes like your favorite tropical cocktail!

If you have an hour or two to spare, use it wisely and make these cupcakes. They’re a tropical-tasting medley of pineapple and coconut flavors, all mixed into my favorite vanilla cupcake recipe. One bite will instantly brighten your mood. Since no one stops at just 1 bite of a cupcake, just think what the entire cupcake will do.

Happiness in a cupcake wrapper.

I was inspired to make these cupcakes last week after we finished booking our trip to Mexico. Kevin and I are headed there at the end of this month for Kristen & Seth’s wedding. Riviera Maya to be exact. Have you ever been there? 5 days of sunshine, flip flops, and wedding festivities. I’m so excited for their wedding, pink sunsets, turquoise water, some great food, and of course – the fruity drinks with umbrellas in them. Always umbrellas.

Pina Colada Cupcakes - moist pineapple coconut cupcakes topped with coconut frosting. Tastes like your favorite tropical cocktail!

Today’s cupcakes are an upgraded version of my favorite cupcake recipe. Still keeping that brilliant vanilla flavor, I amped things up a bit and added the flavors of sweet pineapple and coconut. Making them is about as easy as a walk on the beach.

I used nearly all brown sugar in these cupcakes. Brown sugar + pineapple is exactly what I love about my Pineapple Upside-Down Cake, so the swap from white to brown sugar here was a no brainer. You’ll love how much flavor the brown sugar brings.

A couple things you’ll need that you may not already have: 100% pineapple juice and coconut milk. I use full-fat canned coconut milk in this recipe and highly suggest you do the same. This coconut milk (pictured above) is the liquid that comes from the grated meat of a coconut. And it has a high oil content. It makes the cupcakes SO moist. The moistest cupcakes I’ve ever made.

*Coconut milk and coconut cream are not the same items. Coconut milk is 1 part water simmered down with 1 part coconut pulp. Coconut cream is 1 part water and 4 parts coconut pulp. Coconut cream is much thicker – I’ve never attempted this recipe with coconut cream. Stick to coconut milk. More information about coconut milk can be found in my recipe notes at the bottom.

Pina Colada Cupcakes - moist pineapple coconut cupcakes topped with coconut frosting. Tastes like your favorite tropical cocktail!

The frosting I use for these piña colada cupcakes starts with my ordinary vanilla frosting recipe. The same vanilla frosting I use to top my cakes, cupcakes, and even cookies. If you’re looking for a go-to vanilla frosting, this recipe is it.

To amp up the flavor, I add a touch of coconut extract. Coconut extract can be found in the baking aisle in your grocery store with the vanilla extract and spices. There’s no way around the coconut extract unless you want to compromise the coconut taste or texture of the frosting. If you can’t find coconut extract, simply use a little extra vanilla.

This coconut frosting is ultra thick and creamy, perfect for piping and slathering on top of the pineapple coconut cupcakes. So rich, velvety, and buttery.

Ultra Creamy Coconut Frosting - I love this frosting on chocolate, vanilla, or even pineapple cupcakes!

May I suggest topping a spoonful of this creamy coconut frosting with mini chocolate chips? Or slather it on my favorite homemade chocolate cupcakes. Go ahead, indulge.

These cupcakes are certainly sweet, just like typical piña colada cocktails. I always like to add a pinch of salt to my frosting to offset some of the sweetness. Works like a charm. If you want a lighter frosting, try a simple whipped cream flavored with a drop of coconut extract. Or here’s a tasty strawberry whipped cream recipe if you’re interested as well.

(Add a splash of rum if you’re feeling jazzy.)

Pina Colada Cupcakes - moist pineapple coconut cupcakes topped with coconut frosting. Tastes like your favorite tropical cocktail!

Since there’s no alcohol in these piña coladas, they’re the perfect tropical treat to share with little bakers. They can help decorating the frosting with coconut – oh gosh, please do this over the sink.  I ended up with coconut pieces all over my kitchen floor and Jude jumped at the opportunity to help clean. He didn’t get to any in time, don’t worry.

CHEERS!

(Blue straws used as decoration are from Sweets and Treats Boutique.)

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Piña Colada Cupcakes

Super-moist pineapple coconut cupcakes topped with creamy smooth coconut frosting. Decorate each cupcake with a sprinkle of coconut (toasted or not), a slice of pineapple, and a cherry on top. Have your piña colada and eat it too!

Yield: 12 cupcakes

Prep Time: 25 minutes

Total Time: 45 minutes, plus cooling

Ingredients:

  • 1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1 large egg, room temperature preferred
  • 1/2 cup (120ml) pineapple juice*
  • 1/2 cup (120ml) full fat coconut milk*
  • 2 teaspoons vanilla extract

Coconut Frosting

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar
  • 1/4 cup (60ml) heavy cream or half-and-half*
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • salt, to taste

Directions:

Preheat oven to 350F degrees. Line a 12-count muffin pan with cupcake liners. Set aside.

Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.

Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4.

*Use 100% pineapple juice (not syrup). You can freeze leftover pineapple juice and thaw overnight in the refrigerator to make another batch!

*Note on coconut milk: I used 1/2 cup full fat canned coconut milk. I suggest using full-fat if you can for the moistest, richest taste and texture. The brand I used is pictured above in this post and was purchased at my regular grocery store in the international foods aisle. Do not use coconut cream or cream of coconut. You can always freeze leftover coconut milk and thaw overnight in the refrigerator to make another batch.

*Feel free to use coconut milk in the frosting instead of the heavy cream/half-and-half. I do not suggest using milk because you will lose a lot of its creamy texture.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Try my Pineapple Upside Down Cake next!

My absolute favorite Pineapple Upside Down Cake recipe! Super-moist and loaded with flavor.

 

 

 

   

119 Responses to “Pina Colada Cupcakes.”

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    Chelsea @ Gal on a Missionposted April 2, 2014 at 9:26 am

    These look mouthwatering, Sally! Gotta give them a try soon. I agree that winter is so last month or even last week – it’s flippie season (flip flops).

    You should have a blast in Mexico! Pinned. :)

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:15 pm

      flippie season! haha I love it.

      Reply

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    Gayle @ Pumpkin 'N Spiceposted April 2, 2014 at 9:31 am

    What a great idea for a cupcake, Sally! And your presentation is absolutely beautiful! These look delicious and makes me think of summer!

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:15 pm

      Thanks Gayle! I’m dying for summer right now.

      Reply

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    Aurelposted April 2, 2014 at 9:40 am

    This looks phenomenal sally, to be honest I’ve been checking your blog and my email EVERY single night to see whether there’s a new recipe bc i just cant like, one day without checking ur blog (sounds cheesy but its true) so i just want to let you know :D anyways, will there be any coffee cake recipe coming up or like a cake recipe??Bc I’m super excited for that and I’m also wondering whether you’ll come up with fried doughnuts or dough? Bc that’d be good! But ah your blog is always amazing so keep it up x

    Reply

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    Chelsea @chelseasmessyapronposted April 2, 2014 at 9:42 am

    I saw your teaser for these on instagram and couldn’t wait to see them! What a gorgeous and fun idea Sally! I love how you decorated this cupcakes – they would be totally perfect for a summer or tropical party! The creamy coconut frosting with chocolate chips sounds perfect! :)

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:13 pm

      I love chocolate and coconut. :) But chocolate didn’t really fit in with the whole pina colada ordeal – you gotta try this frosting on a chocolate cupcake. It’s so good, Chelsea!

      Reply

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    Georgia @ The Comfort of Cookingposted April 2, 2014 at 9:45 am

    These are TOO cute, Sally! Love the tropical twist on cupcakes you spun with these scrumptious little cupcakes. They remind me of pineapple upside down cakes (major weakness). That straw garnish is a great touch, too!

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:12 pm

      LOVE pineapple upside down cake, Georgia. Definitely a top 5 dessert for me.

      Reply

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    Beth @ bethcakesposted April 2, 2014 at 10:01 am

    I’m obsessing about these cupcakes a little bit. They’re so colorful and tropical and I definitely want to be on a beach somewhere right now with a whole tray full of them. I love that you used coconut milk in these, and I think I would definitely have to add a splash of rum! Love how you decorated them with the little straws and everything. Too cute! So ready for summer now. :)

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:11 pm

      If you add a splash of rum – do report back and let me know how you like it. Obviously it’s a good choice in my book. ;)

      Reply

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    Kate from Scratchposted April 2, 2014 at 10:02 am

    I love the whimsical tropical look of these, highly irresistible and great for the upcoming warm weather up here in NY. Can’t wait to try them!

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:11 pm

      Hope you love them Kate – and I’m so excited for the warm weather we’ll be getting soon on the east coast!

      Reply

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    samairaposted April 2, 2014 at 10:04 am

    Wow these look so goood.. I definitely am gonna try makin these, I wud hav made them just now but I dnt hav coconut milk n pineapple juice, maybe tomorrow :)

    Reply

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    Cate @ Chez CateyLouposted April 2, 2014 at 10:32 am

    You have me in such a tropical mood now, Sally! These cupcakes look amazing – I love the straws coming out of the icing! I’m so jealous of your trip to Mexcio! We went to Riviera Maya last year and absolutely loved it. Paradise!

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:10 pm

      The straws were last minute – Kevin actually asked me what they were doing in cupcakes. Doesn’t he know anything about cupcake decor by now??! Thanks Cate!

      Reply

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    ashley - baker by natureposted April 2, 2014 at 10:36 am

    I looooooooooove these, Sally! Like the perfect day all wrapped up in one edible package :) YUM!

    Reply

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    Shelby S http://bellabakes.netposted April 2, 2014 at 10:37 am

    Ok, these look absolutely fantastic Sally! I mean my favorite drink combined with my favorite dessert perfection! These may just have to show up at a pool party this summer! These pictures are beautiful by the way, the colors are beautiful! :)

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:09 pm

      Total pool party food – you’re absolutely right! Wish I was at a pool party right now, all I see outside is rain and clouds!

      Reply

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    Lindsay @ Life, Love and Sugarposted April 2, 2014 at 11:03 am

    These sound absolutely amazing! I LOVE pina coladas! I’m sure as a cupcake, they are even better than the drink!

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:08 pm

      Thanks Lindsay! I don’t think I could choose between these cupcakes and the actual drink! Why choose? Have both!

      Reply

      • Carareplied on June 1st, 2014 at 11:51 am

        Can these cupcakes without frosting be frozen after baked?

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    Erinposted April 2, 2014 at 12:19 pm

    That photo of the frosting! Drooling. These look amazing, Sally. I love your tropical changes to your no-fail cupcakes. So good. And how fun that you two are going to Mexico! I may just be the tiniest bit jealous! :) Have a great Wednesday!

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:07 pm

      I can’t wait to get to Mexico Erin! You have got to try that frosting. You’d love it!

      Reply

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    Meg @ The Housewife In Training Filesposted April 2, 2014 at 12:44 pm

    I like your style of your favorite past time…its my fav too! Pina Colada’s have always been my weakness so it is only natural that I make these :)

    Reply

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    Averie @ Averie Cooksposted April 2, 2014 at 12:58 pm

    I would love one of these to magically appear in front of me. Along with a real pina colada (or 3) and some white sandy beaches :) These cupcakes totally put me in the mood for vacation!

    And yes to the disclaimer that coc milk and cream of coconut/coconut cream not being the same thing. And coc milk in a can and coc milk in a carton, also vastly different. So many coconuts :)

    pinned!

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:06 pm

      I was going insane teaching myself about ALL the coconut milks and creams and etc etc etc. It never ends! But now I know – worlds different in taste and texture. Thanks for commenting on that Averie! And lord knows you deserve about a dozen pina coladas lol.

      Reply

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    Laurenposted April 2, 2014 at 1:11 pm

    Weddings in tropical destinations are always a win for everyone! And I totally agree with drinks needing a little umbrella. There’s always room for an umbrella and some fresh fruit garnish! Take me with you?? ;o)

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:05 pm

      Haha I’d love to bring you along – sounds like you need some rest and relaxation after that surgery Lauren!

      Reply

      • Laurenreplied on April 2nd, 2014 at 2:14 pm

        You’re so sweet, Sally. <3

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    Kathi @ Deliciously Yum!posted April 2, 2014 at 1:31 pm

    These look amazing – I can pretty much taste them!! These cuties are right up my ally since I am obsessed with anything beachy. And since MN doesn’t have much to offer in that department, I can at least keep dreaming while biting into one of these. Mmmmm!

    Reply

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    Amandaposted April 2, 2014 at 2:05 pm

    We are very fortunate to live in the beautiful Florida Keys and these cupcakes will be prefect for my sons 7th birthday party next month!! We always have his party at the beach and I can’t wait to serve these cupcakes!!!!! I will probably serve them will little umbrellas as well :)

    Reply

    • Sallyreplied on April 2nd, 2014 at 2:19 pm

      A birthday party at the beach – what a lucky guy! I wanted to decorate these with umbrellas but I wasn’t about to head to the store just for them. Hope everyone enjoys them, Amanda!

      Reply

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    Jaclynposted April 2, 2014 at 2:35 pm

    I’ve been wanting to post a pina colada cupcake forever – it’s one of those things on that never ending list of things I want to post :). Yours look perfect!

    Reply

    • Sallyreplied on April 2nd, 2014 at 3:27 pm

      Thanks Jaclyn!

      Reply

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    Loriposted April 2, 2014 at 2:45 pm

    How much batter do you put in the liner? Yours rise up just to the edge so nicely. Mine always come up and over!

    Reply

    • Sallyreplied on April 2nd, 2014 at 3:26 pm

      This batter is enough to fill 12 liners 2/3 full. I always, always do 2/3 of the way full with cupcakes.

      Reply

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    Alyssa @ My Sequined Lifeposted April 2, 2014 at 3:28 pm

    How festive are these with those little straws! And I’ll take a big bowl of the frosting with a spoon, please! These look so great. Wishing I had one of these little beauties to brighten up my afternoon at work!

    Reply

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    Caley Buxtonposted April 2, 2014 at 6:00 pm

    These are such beautiful, summery cupcakes! I am in love with coconut/pineapple combinations…there was actually a Lindt white-chocolate bar last summer that was AMAZING. Like a vacation! I am sure these cupcakes are just the same. How exciting that you are coming to Colorado! I hope you have a great time…May should be beautiful! Still possibly a little cold at times (especially in the mountains), but hopefully there will be lots of gorgeous flowers :)

    Reply

    • Sallyreplied on April 2nd, 2014 at 8:52 pm

      Caley, I can’t wait of CO!! And that Lindt bar sounds incredible, of course.

      Reply

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    Sadiaposted April 2, 2014 at 6:48 pm

    Wow!! These cupcakes look amazing…have to make them this week over the weekend!!! Yeaaaa!!!

    Reply

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    Anna @ Crunchy Creamy Sweetposted April 2, 2014 at 6:58 pm

    These.are.gorgeous. LOVE the tropical flavors, Sally! I can’t wait for summer! And pina coladas!!!

    Reply

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    Meriem @ Culinary Coutureposted April 2, 2014 at 7:19 pm

    Oh Sally! These look amazing and so appropriate for the nice weather we’re finally having!

    Reply

    • Sallyreplied on April 2nd, 2014 at 8:53 pm

      Yes! Finally some warm days. Feels like spring here too!

      Reply

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    Amy @ Amy's Healthy Bakingposted April 2, 2014 at 9:47 pm

    Sally, you’re just too cute & creative with these cupcakes!! Your adorable fruity and straw decorations are the perfect touch. Not only are you an incredibly talented baker, you make everything look gorgeous too! :) Have a wonderful time in Mexico!! With all of the rain and snow you’ve had this past winter — and your apartment crisis too, my goodness! — you definitely deserve a warm and sunny relaxing vacation!

    Reply

    • Sallyreplied on April 3rd, 2014 at 8:55 am

      Thanks so much Amy – I can’t wait to get away! And I took a few photos of these cupcakes plain without the fruit and straws on top and they just didn’t “pop” on camera. I knew they needed some accessorizing. Ha! Thanks so much.

      Reply

      • Amy @ Amy's Healthy Bakingreplied on April 3rd, 2014 at 5:20 pm

        That was incredibly quick thinking to come up with the fruit & straws so quickly! You’re a natural! :)

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    BakingTrayposted April 3, 2014 at 12:54 am

    Looking at these just puts me in holiday mode!! im sure they tasted delish :)

    Reply

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    Yingstarposted April 3, 2014 at 2:59 am

    the cupcakes look absolutely amazing, i can’t wait to make them! i’m drooling a little just from looking at the pictures

    Reply

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    Ashley | Spoonful of Flavorposted April 3, 2014 at 9:30 am

    Can I just dive right into one of these cupcakes? I am so ready for summer and these cupcakes put me right in the mood to lay on a hammock by the beach enjoying the beautiful weather :)

    Reply

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    Nicole ~ Cooking for Keepsposted April 3, 2014 at 1:49 pm

    If I close my eyes and pretend to be eating these AND at the beach, I’d say I’m in heaven. They look seriously delicious, and they’re ADORABLE. You’re going to love Riviera Maya, it’s one of the most beautiful beaches I’ve ever seen!

    Reply

    • Sallyreplied on April 3rd, 2014 at 2:43 pm

      The most beautiful beach – that makes me even more excited! Thanks Nicole.

      Reply

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    Kelly Senyei | Just a Tasteposted April 3, 2014 at 1:57 pm

    These look INCREDIBLE, Sally! Cannot wait to make them!

    Reply

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    Nicoleposted April 3, 2014 at 3:11 pm

    I am so going to make these!

    The last time I went to Mexico was to Rivera Maya for a friend’s destination wedding too. SO fun! You are going to have a blast!

    Reply

    • Sallyreplied on April 3rd, 2014 at 3:14 pm

      Thanks Nicole! And if you try these, let me know. Riviera Maya sounds like the perfect place for a destination wedding, can’t wait!

      Reply

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    Ceara @ Ceara's Kitchenposted April 3, 2014 at 3:25 pm

    You seem to always read my mind baking wise! I was dreaming of a pineapple cupcake yesterday and voila I check out your blog and I come across a perfect pina colada cupcake! :) These look so beautiful and summer-y – LOVE!

    Reply

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    Raquelposted April 3, 2014 at 4:48 pm

    These look so fun and tropical, summer is coming : ) Woohoo!

    Reply

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    Laura (Tutti Dolci)posted April 3, 2014 at 5:50 pm

    Absolutely adorable cupcakes, love the coconut frosting!

    Reply

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    Dorothy @ Crazy for Crustposted April 3, 2014 at 7:32 pm

    These are so pretty Sally! I’ve never actually had pina colada (one of those childhood negative association things) but I think I need to try. I mean, I love all the ingredients. So I’d love them!

    Reply

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    Sydney Eliffposted April 3, 2014 at 8:22 pm

    I just discovered your blog and I l-o-v-e it!!! I will definitely be browsing through your recipes and making some fun things from now on!

    xoxo
    Sydney
    wanderlustandcoffee

    Reply

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    Jamie @ Sometimes Healthy Living Blogposted April 4, 2014 at 7:19 am

    Oh my, these cupcakes literally have me daydreaming…about me, a beach, a chick lit novel, a margarita in one hand and this cupcake in the other hand!

    And the frosting alone is enough to make me swoon! I have used coconut extract in the past, but I always ended up using too much, and it didn’t taste very good. I’ll be sure to measure it out when baking these up :-)

    Reply

    • Sallyreplied on April 4th, 2014 at 12:48 pm

      It’s SO easy to accidentally go overboard on the coconut extract. It’s like mint extract – so, so powerful and can turn an amazing goodie into something awful. I need to find a good chick lit novel for our trip this month!

      Reply

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    Jenniferposted April 4, 2014 at 11:53 am

    To make sure you have the right amount of batter. .do u eye ball it and use a measure cup? Or do you use a cupcake scooper? Ive been looking on amazon and I saw a cpl cool ones! They had this set of 3 for jumbo…regular. .and mini from wilton. And then they had a steel scoop. ….?
    Jenny

    Reply

    • Sallyreplied on April 4th, 2014 at 12:22 pm

      Hey Jennifer! I do not use a scoop for cupcakes; I use a large spoon and fill the cupcake liners about 2/3 of the way full. Usually this amount is around 1/4 cup of batter.

      Reply

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    Carolynposted April 4, 2014 at 6:23 pm

    Been following your website for a year now and love it. Bought your book too! Ironically reading about your piña colada cupcakes and Mexican vacation while at the valentin riveria resort in cancun!!! Couldn’t be better. Enjoy yourselves

    Reply

    • Sallyreplied on April 4th, 2014 at 8:31 pm

      That is TOO funny, Carolyn! Have a great time in Cancun.

      Reply

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    suzie blairposted April 4, 2014 at 7:59 pm

    Sally, these cupcakes sound wonderful. I bought your book even though I am vegan. I loved the look of your book and thought that I would try to veganize some of my favorite recipes. I have seen that you do have some vegan offerings, so my question is do you think that I could sub flax seeds for the one egg in this recipe. Also, would you please make more vegan goodies. You are so good at what you do, I can only believe that anything you come up with would be stellar.
    Thank-you,
    Suzie

    Reply

    • Sallyreplied on April 4th, 2014 at 8:30 pm

      Hi Suzie! Thank you so much for buying my cookbook, even though a majority of the recipes are not vegan. That means a TON to me. For these cupcakes – I’m going to assume the flax egg would work here. I’m taking note of your vegan request!! Thanks so much, let me know how these turn out.

      Reply

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    Maríaposted April 5, 2014 at 12:14 pm

    So I wake up craving cupcakes and I turn to my trusty sall’ys baking blog, to find there is no carrot cupcake recipe!!!!! too traditional? Please make it an upcoming post :D

    Reply

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    Mary Frances @ The Sweet {Tooth} Lifeposted April 5, 2014 at 6:11 pm

    Say what?
    Pineapple and coconut. In a cupcake.
    Um, can you deliver?

    Reply

    • Sallyreplied on April 6th, 2014 at 10:58 am

      Hahahaha Mary Frances your comments are always the best. Make me smile each time!

      Reply

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    Deborahposted April 6, 2014 at 11:43 am

    These look so good, Sally! Love the flavors!!!

    Reply

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    Philip Friendposted April 7, 2014 at 3:30 pm

    Wow, what a wonderful idea for a cupcake. Gorgeous.

    Reply

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    Jocelyn (Grandbaby Cakes)posted April 7, 2014 at 5:25 pm

    Yum yum delish! Now all I need is a beach and I am set!

    Reply

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    Jessica @ Sprinkle Some Sugarposted April 7, 2014 at 11:08 pm

    So colorful and tropical mmm perfect for these warm months coming up!

    Reply

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    Marie from Gposted April 8, 2014 at 1:39 pm

    Heaven, I´m in heaven!
    They are so delicious!
    I think I´m gonna freeze the rest of the juice and the coconut milk for the next pina colada cupcakes!

    Reply

    • Sallyreplied on April 8th, 2014 at 3:36 pm

      Great idea, Marie! I’ll add that to the recipe notes because others will find freezing the leftover liquids helpful!

      Reply

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    Ashley @ Wishes & Dishesposted April 8, 2014 at 3:39 pm

    Yes please!! OMG!! This is my favorite drink and probably my new favorite cupcake!!

    Reply

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    Lisa @ Simple Pairingsposted April 8, 2014 at 6:57 pm

    I’m so over the winter weather, too, Sally! Your cupcakes have cheered me up, for sure. Love pineapple in baked goods – the sweetness is so fresh and vibrant.

    Reply

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    Jenniferposted April 9, 2014 at 8:22 pm

    Hi Sally! Love your blog! Everything I’ve made from it has been fabulous. If I were to double this recipe, do you think it would work as a 9″ round layer cake? 2 or 3 layers? Thanks!

    Reply

    • Sallyreplied on April 9th, 2014 at 8:38 pm

      Hi Jennifer! You don’t have to double this recipe for a cake in a 9-inch pan. It will fit just fine. About 30-35 minutes bake time. It will be quite tall – if you want to make a double layer cake, you’ll have to double the recipe and fill the cake pans only 2/3 of the way full and use leftover batter for cupcakes.

      Reply

      • Jenniferreplied on April 9th, 2014 at 8:45 pm

        Thanks so much for your quick reply! I really appreciate it. I’ve been making a cake for each of my co-workers’ birthdays and I think this one would be perfect for the next birthday girl! Thanks again!

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    Rossanaposted April 13, 2014 at 11:54 pm

    Hi Sally,
    Could only find imitation coconut extract help! Will that work, found everything else.

    Reply

    • Sallyreplied on April 14th, 2014 at 5:31 am

      That would be fine. Enjoy!

      Reply

      • Rossanareplied on April 14th, 2014 at 10:00 am

        Thank you. You’re the best and so are all your recipees. My family is going through a tough time and I bake something of yours almost everyday and it brings everyone to life. Baking has helped me ( sounds crazy ) but I’m sure you understand. I hope you become huge , there is beauty in simplicity and that is in all your recipees.

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    Shannonposted April 17, 2014 at 10:31 am

    I made these last night and they came out wonderful! When the first batch came out of the oven I knew I had to double up. One batch of batter made 16 cupcakes for me, and I was able to stretch one batch of the frosting to cover all 32 of the finished product. Your recipe is spot on, but I am a coconut fiend so my only change was to add about a half cup of shredded sweetened coconut to the batter to really get that flavor and texture. When I went to make the frosting I realized I was out of half and half so I used coconut milk instead and the result was creamy and perfect! You were right about using brown sugar in the batter–it was a lovely accompaniment to the pineapple flavor. I also roasted the pineapple slices with a little brown sugar and butter before garnishing the cupcakes to give them a caramelized flavor. Thanks so much for posting; this recipe is a keeper!

    Reply

    • Sallyreplied on April 17th, 2014 at 2:38 pm

      Oh Shannon, your version of these cupcakes sounds incredible!! Roasting the pineapple for garnish is brilliant. I’m trying that next time! So happy you enjoyed them.

      Reply

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    JessicAposted April 21, 2014 at 3:58 pm

    Made these yesterday for Easter, what a big hit, thank you for a great recipe. I toasted coconut for the garnish, added sweetened coconut to the batter (just a handful), and a little extra coconut extract to the frosting. Will be making again for sure.

    I am though one of those people that only had cream of coconut on hand.. I doubled the recipe to make 24 cupcakes.. so I used 3/4 cup of the cream of coconut whisked with 1/4 cup water.. and had no problems at all. The cake was super moist and perfect.

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    Gayatriposted April 28, 2014 at 1:35 am

    Thank you so so so much for this recipe, Sally! I turned it into pina colada muffins and they just blew my mind. Yet to try a recipe of yours that hasn’t turned out great :)
    http://thedessertedgirl.com/2014/04/28/pinacolada-muffins/

    Reply

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    Emilyposted May 6, 2014 at 5:49 pm

    These are awesome! I made them with gluten free flour and they turned out great. I was a little disappointed that the cupcake tasted more like a vanilla one though than like coconut or pineapple. I also added a lot more coconut extract to the icing.

    Reply

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    Karynposted May 11, 2014 at 2:35 pm

    I made these today for Mother’s Day. They are A-MAZ-ING! I added some flaked coconut directly in with the frosting. A total hit!

    Reply

    • Sallyreplied on May 11th, 2014 at 4:14 pm

      Yum! Now that sounds pretty good. Thanks for reporting back Karyn!

      Reply

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    Kimposted June 7, 2014 at 6:58 pm

    Made these today and all I can say is WOW!!! Simply delicious. Thank you for sharing with all of us :)

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    Audreeposted June 11, 2014 at 7:11 pm

    Hi Sally,
    Is it possible to make this into a three-layer 9-inch cake?
    Thanks!

    Reply

    • Sallyreplied on June 11th, 2014 at 8:00 pm

      Definitely. Double the recipe to fit into 3 9-inch cake pans. The layers will take about 25 minutes (give or take). Enjoy!

      Reply

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    Dianaposted June 15, 2014 at 2:32 am

    Hi, this recipe is great.
    I just wanted to ask if you could you show the measuring cup?
    Please, it would be very helpfull.
    Have a good day!

    Reply

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    Joannaposted June 29, 2014 at 9:17 am

    This recipe was DELICIOUS! Huge hit at a party I had. Everyone loved them!

    Reply

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    Cheleneposted June 30, 2014 at 8:17 am

    These are so cute! I made these tonight and absolutely loved the frosting–it had a real coconut flavor, but I thought the actual cake part need something more. Do you think substituting 1 tsp vanilla for coconut flavoring would work?
    I love your blog by the way and have your cookbook :)

    Reply

    • Sallyreplied on June 30th, 2014 at 12:15 pm

      Hey Chelene! Yes, that would be just fine in the cupcake batter. Glad you have my cookbook and enjoy my blog. I hope you’ve enjoyed the recipes you’ve made!

      Reply

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    Andrea Larsonposted July 13, 2014 at 6:58 pm

    Made these for a luau party last night and they were so dense and delicious! The coconut milk and coconut extract took these to the next level! Thanks!

    Reply

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    Carlineposted July 13, 2014 at 11:15 pm

    oh my goodness, these are to die for! I made them this Saturday morning, and here it in Sunday evening, and they are all gone! Everybody LOVED them! Have you ever tried a pineapple upside down cupcake recipe?!

    Reply

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    Neetuposted July 29, 2014 at 11:24 pm

    Hi Sally! What an awesome site, I’m sooo glad that I stumbled upon it! Will definitely be trying out these cupocakes, if possible tonite itsellf! Just so in love with them! I have already liked u on facebook, do chk out my website and my facebook page and like them, am sure u’ll find sumthing u enjoy!

    Neets!

    Reply

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    Sara Australiaposted August 9, 2014 at 1:05 am

    These are AMAZING… and easy to make. So nice to have something different.

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    Sandraposted August 18, 2014 at 1:56 am

    Hi! I made those cupcakes yesterday and they tasted really good. The only thing that was a bit off was the texture… is it supose to be dense? I bake cupcakes all the time but for some reason the cake part was really dense…
    I followed your instructions step by step and my question is when you mix all the ingredients do you use a mixer? with paddle attachment? ( when you add the dry ingredients to the wet ingredients). Hope you can answer my question. Thank u!

    Reply

    • Sallyreplied on August 19th, 2014 at 2:26 pm

      Hi Sandra! I’m so sorry you found these to be dense. I usually mix the ingredients by hand, not a mixer. Did you use a mixer? You can try using one if you did not. And only mix until *just* combined. Also, you can try reducing the flour ever so slightly OR use cake flour instead – producing a fluffier, softer cupcake.

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    Deannaposted August 23, 2014 at 1:59 am

    I doubled this recipe to make 24 cupcakes. I find that they have a rich buttery flavoury with a slight, VERY subtle coconut and pineapple essence. I think the butter over powered the coconut and pineapple flavour. I used pure vanilla extract and maybe that overpowered the flavours of this cupcake also? I was expecting more of a coconut and pineapple flavour.

    Reply

    • Sallyreplied on August 23rd, 2014 at 12:49 pm

      Hi Deanna – how about adding shredded coconut to the batter? OR replace coconut milk in the batter with pineapple juice. And then add coconut extract to the batter.

      Reply

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    Jessposted August 24, 2014 at 7:41 pm

    This may be the most delicious frosting I have ever tasted. It is creamy and has an undeniable coconut flavor. My cupcakes were a bit dry by themselves, but noone noticed with all that delectable frosting on them. Thanks for this recipe! I will be making them again and again.

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    Erinposted September 23, 2014 at 10:54 am

    I finally made these the other day, and oh my gosh Sally they are so delicious! I think I could’ve eaten that frosting all day! so good! Plus it’s makes it seem like it’s still summer, even though it was 50 degrees out yesterday!

    Reply

    • Sallyreplied on September 23rd, 2014 at 5:13 pm

      Love love this frosting Erin! Thanks for reporting back. And making these on a colder day. ;)

      Reply

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    Mahaposted October 10, 2014 at 6:22 pm

    Hey Sally,

    Who doesn’t love pina colada!!!

    Unfortunately I came across another pina colada cupcake recipe that I tried out a while ago. Unhappy is one word to sum up my experience. Followed it step to step. Yet something went wrong!

    Love your recipe more !! I have a question though. First I want to try making only 6 cupcakes. So can I still add one egg when I am halving the quantities?

    Can’t wait to try it :)

    Reply

    • Sallyreplied on October 12th, 2014 at 7:01 pm

      Hi Maha, I truly don’t recommend halving a cupcake recipe calling for 1 egg. The cupcake’s texture and taste are always a little off. However, you can try it. I suggest cracking an egg, beating it, and then using half of it from there. OR you can just follow the recipe as written and freeze the remaining 6 for up to 2-3 months.

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    janetposted October 11, 2014 at 2:11 pm

    These sound delicious!! Question: Can you put rum in the batter as well as the icing? Not too much to overpower, but to make them for adults?

    Reply

    • Sallyreplied on October 12th, 2014 at 6:37 pm

      Absolutely, Janet. That would be so good. Play around with the amount; I’m unsure what the next amount would be without testing it myself.

      Reply

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    Brandiposted November 5, 2014 at 1:52 pm

    Just made these for my co-workers and they adored them! The frosting, I thought, was a little too sweet and didn’t taste coconut-y enough, so I added a little bit more coconut extract and it was perfect!

    Thanks for the recipe :)

    Reply

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