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Pina Colada Cupcakes taste like a tropical vacation in cupcake form, moist pineapple cake topped with fluffy coconut rum frosting, toasted coconut, and a cherry on top. I whip these up whenever we need a little summer in February, and Maddie always calls dibs on licking the frosting bowl, just like she does with our strawberry cheesecake bundt cake.
Starting with a boxed cake mix makes these tropical cupcakes almost as easy as they are impressive.
Pina Colada Cupcakes Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 18 cupcakes
- ⚡ Calories: 332kcal
- 🌶️ Flavor Profile: Sweet tropical pineapple cake with fluffy coconut rum frosting
- ✋ Difficulty: Easy, on par with our banana cream cheese muffins
Quick Answer
Mix a white cake mix with crushed pineapple and its juice, egg whites, oil, and water, then divide into lined cupcake tins and bake at 350 degrees for 18 to 20 minutes. While they cool, whip butter and powdered sugar with vanilla and coconut rum into a fluffy frosting, then top the cupcakes and garnish with toasted coconut and a cherry.
Jump to:
- Pina Colada Cupcakes Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pina Colada Cupcakes
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pina Colada Cupcakes FAQs
- Other Recommended Tropical Dessert Recipes
- The BEST Pina Colada Cupcakes Recipe
Why This Recipe Works
Click to see the technique science
- Crushed pineapple keeps them moist. Adding canned crushed pineapple with its juice right into the batter packs in tropical flavor and keeps the cupcakes incredibly moist and tender.
- A cake mix shortcut saves time. Starting with a boxed white cake mix means these come together fast, while the pineapple and coconut rum make them taste totally from scratch.
- Egg whites keep the crumb light. Using just egg whites instead of whole eggs gives the cupcakes a lighter, fluffier white cake texture that lets the pineapple shine.
- Coconut rum frosting seals the deal. Whipping coconut rum into the buttercream brings that signature pina colada flavor. Coconut milk works just as well for an alcohol free version.
- Toasted coconut adds crunch and aroma. A sprinkle of toasted coconut on top adds nutty crunch and that beachy coconut aroma in every single bite.
Why You’ll Love This Recipe
- They taste like a tropical cocktail you can eat with a fork.
- A boxed cake mix base makes them quick and nearly foolproof.
- They are a guaranteed showstopper for summer parties and potlucks, like our strawberry cheesecake bundt cake.
Key Ingredients
A handful of simple ingredients, including a boxed cake mix shortcut, make these tropical cupcakes. Here is what you need.
- White Cake Mix: The easy base for a light, fluffy tropical cupcake.
- Crushed Pineapple: Added with its juice for moisture and bright pineapple flavor.
- Egg Whites: Keep the cupcakes light and give them that classic white cake crumb.
- Butter and Powdered Sugar: Whipped together into a fluffy frosting base.
- Coconut Rum: The signature pina colada flavor in the frosting. Swap in coconut milk for an alcohol free version.
- Toasted Coconut and Cherries: The classic garnishes that make these look and taste like a pina colada.
See recipe card for exact quantities.
Variations and Substitutions
Make these tropical cupcakes your own with these easy ideas.
- Alcohol free: Use coconut milk or a little coconut extract in place of the rum.
- Add coconut to the batter: Fold in shredded coconut for even more coconut flavor.
- Make it a cake: Bake the batter in two round pans for a pina colada layer cake.
- Switch the garnish: Try a pineapple wedge, lime zest, or extra toasted coconut.
- More tropical treats: Pair them with another fun dessert like our strawberry cheesecake bundt cake.
How to Make Pina Colada Cupcakes
- Mix the cake mix, crushed pineapple with its juice, egg whites, oil, and water until combined.
- Fill the lined cupcake liners about two thirds of the way full.
- Bake at 350 degrees for 18 to 20 minutes, until a toothpick comes out clean, then let cool.
- Whip the butter, powdered sugar, vanilla, and coconut rum until fluffy, then frost the cooled cupcakes and garnish with toasted coconut and a cherry.
Recipe Tips & Tricks
- Use the pineapple juice too. It adds moisture and flavor, so do not drain it.
- Do not overfill the liners. Two thirds full gives the best domed tops.
- Toast your own coconut in a dry skillet or oven for the best flavor and crunch.
- Cool the cupcakes completely before frosting so it does not melt.
- Pat the cherries dry before garnishing so they do not bleed into the frosting.
- Use room temperature butter for the smoothest, fluffiest frosting.
Serving Ideas and Suggestions
These pina colada cupcakes are made for summer celebrations. Serve them at a luau, pool party, or backyard cookout next to a tropical drink like our large batch mojitos.
They are a fun addition to any dessert table. Set them out with other crowd pleasers like our banana cream cheese muffins and a strawberry cheesecake bundt cake for a spread everyone will love.
For the full pina colada experience, garnish generously with toasted coconut, a pineapple wedge, and a maraschino cherry. Store leftovers covered in the fridge and bring to room temperature before serving so the frosting softens.
Pina Colada Cupcakes FAQs
Yes. Simply swap the coconut rum for the same amount of coconut milk or a teaspoon of coconut extract. You will still get that signature pina colada flavor without any alcohol, perfect for a family friendly version.
No, do not drain it. Add the crushed pineapple along with its juice right into the batter. The juice adds moisture and extra pineapple flavor that makes these cupcakes so tender.
Store frosted Pina Colada Cupcakes in an airtight container in the refrigerator for up to 4 days because of the buttercream. Bring them to room temperature before serving for the best flavor and texture.
Yes. Freeze the unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature, then make the frosting fresh and frost before serving.
Absolutely. Use your favorite white or vanilla cake recipe and fold in the crushed pineapple with its juice. The cake mix is just a convenient shortcut that makes these quick and reliable.
Spread shredded coconut on a baking sheet and bake at 325 degrees for 5 to 7 minutes, stirring once or twice, until golden. Or toast it in a dry skillet over medium heat, stirring constantly, until fragrant and golden.
Craving more tropical flavor? Mix up a pitcher of our large batch mojitos to go with them.
Keep the tropical theme going and pair these with a Blue Hawaiian Cocktail.
Keep the summer treats coming with our no churn moose tracks ice cream.
Keep the summer party going with our layered 4th of July cocktails.
Building a cupcake bar? Do not miss our lemon cheesecake cupcakes.
Serve these cupcakes with a glass of our pineapple coconut fruit punch to complete the theme.
Keep the cupcake party going with our moist banana cupcakes topped with cinnamon cream cheese frosting.
The BEST Pina Colada Cupcakes Recipe
Ingredients
- 1 box white cake mix
- 8 oz crushed pineapple canned with juice
- 3 egg whites
- 1/4 cup vegetable oil
- 1/2 cup water
- 3 1/4 cup powdered sugar
- 1 cup unsalted butter softened
- 1/2 tsp vanilla extract
- 3 Tbsp coconut rum or coconut milk
- 1/2 cup toasted coconut for garnish optional
- Maraschino cherries for garnish optional
- pineapple wedge optional
Instructions
- Preheat the oven to 350°F degrees. Line a cupcake tin with paper liners.
- Mix the cake mix, pineapple, egg whites, oil, and water in a bowl at low speed for 30 seconds with an electric hand mixer for 30 seconds until mixed. Crank it up to medium speed for 2 minutes.1 box white cake mix, 8 oz crushed pineapple canned with juice, 3 egg whites, 1/4 cup vegetable oil, 1/2 cup water
- Fill cupcake liners 2/3 of the way.
- Bake for 18-20 minutes until a toothpick inserted into the middle comes out clean. A few crumbs on the toothpick are okay, but if there is any wet batter they need longer.
- Place on a wire rack for 5 minutes to cool, take out cupcakes onto a wire rack directly, and let cool completely.
- While the cupcakes cool, cream together the powdered sugar and butter in a large bowl with a hand mixer or in the body of a stand mixer with the paddle attachment, scraping the sides as needed.3 1/4 cup powdered sugar, 1 cup unsalted butter softened
- Add the vanilla and rum, and whip on high speed for 2 minutes, until fluffy. Top cupcakes with frosting.1/2 tsp vanilla extract, 3 Tbsp coconut rum or coconut milk
- Garnish with toasted coconut, maraschino cherry, and pineapple if desired, serve and enjoy!1/2 cup toasted coconut for garnish optional, Maraschino cherries for garnish, pineapple wedge
Notes
- If using coconut milk in place of the rum, you can add ½ teaspoon of rum extract to get the same flavor or leave it out completely.
- We use white cake mix, you can use your own homemade if desired.
- Toasted coconut is optional, if you aren’t a fan of toasted coconut regular sweetened coconut flakes can be used.
- These can be frozen, see my tips above.
- You do want to use the pineapple with the juice, so make sure you do not drain that.
- Double these to freeze for later or to bring to gatherings to serve more people.
Nutrition
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To be safe, they shouldn’t sit out for longer than 2 hours.
When using coconut milk instead of rum(this is for a work function so I can’t use alcohol) how long can they be left out at room temperature? I know it’s not allot of coconut milk but I wanted to be safe. Thanks, they do look delicious and I can’t wait to try them.
24 minis
About how many does this recipe make?
Dana, I’m back! This week I am rerunning my Cupcakes on Parade #2 and I have added THIS post to it. So pretty… I just had to! 🙂