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A golden cupcake topped with white frosting, coconut flakes, a bright red cherry, a fresh piece of pineapple, and a mint green cocktail umbrella.
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5 from 2 votes

Pina Colada Cupcakes

Bring the tropical vacation to you with these easy, fun, homemade Pina Colada Cupcakes. They’re deliciously moist with the perfect amount of tropical flavors and Malibu Rum.
Prep Time10 mins
Cook Time18 mins
Course: Dessert
Cuisine: American

Ingredients

For the Pina Colada Cupcakes:

  • 1/2 cup Butter softened
  • 1/2 cup Granulated Sugar
  • 1/4 cup Brown Sugar
  • 2 Eggs large
  • 1 tsp Coconut Extract
  • 1/2 tsp Vanilla Extract
  • 1/3 cup Malibu Coconut Rum
  • 1/2 cup Pineapple Juice
  • 1 1/2 cups Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 3/4 cup Crushed Pineapple

For the Frosting:

  • 1/4 cup Butter softened
  • 1/2 cup Pineapple Juice
  • 1/4 tsp Coconut Extract
  • 1/2 tsp Vanilla Extract
  • 3-4 cups Powdered Sugar

For Garnish:

  • Maraschino Cherries* drained
  • Fresh Pineapple cut into small triangles
  • Cocktail Umbrellas
  • Coconut Flakes sweetened or unsweetened

Notes

*I recommend draining the cherries then letting them sit on a paper towel. Otherwise, the extra juice may stain the buttercream.
As I recommended in the tips above, please store these Pina Colada Cupcakes in the fridge. 
Before serving, let the cupcakes sit at room temperature for about 30 minutes.