This is hands down my favorite cupcake recipe. I have made many many cupcake recipes over the years, and this one is just perfection. I styled a tropical luau party recently, and many of the guests ate more then one of these bad boys. They are simply delightful. This pina colada cupcake recipe will seriously knock your socks off.
I’m all for making cupcakes using cake mixes, but these are totally worth the effort. They are so flavorful, almost like an actual pina colada. Well, not quite but just as delightful in a non-boozy sort of way. And just wait until you try the coconut cream cheese frosting. It is next level. Amazing. I can’t even.
Pina Colada Cupcakes adapted from Glory Albin
- 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
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1 1/2 cups canned crushed pineapple (drained slightly)
Preheat oven to 350 degrees F. Whisk together flour, baking powder, baking soda and salt in a medium bowl and set aside.
Using an electric mixer fitted with the paddle attachment beat the eggs and sugar on medium speed until slightly thickened and a light cream color (about 2 minutes).
On low speed, mix in the oil and vanilla until blended. Add in the pineapple and sour cream and mix until fully incorporated. Add the flour mixture and blend until just combined and smooth.
Line a cupcake pan with 12 paper liners and fill about 2/3 full. Bake cupcakes for about 15-20 minutes, until a toothpick inserted into the center comes out clean. Remove from pan and cool on wire rack.
Frost with Coconut Cream Cheese Frosting (recipe below). FYI this is the mother of all frostings. It is heavenly. I can’t even begin to explain how good this is, just make it!
Recipe yields 24-28 cupcakes.
Coconut Cream Cheese Frosting
- ½ cup (1 stick/8 Tablespoons) butter, at room temperature
- 8 oz. cream cheese, at room temperature
- 1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
- 2 teaspoons coconut extract (I think this largely depends on the type of coconut extract you use, I use the alcohol free kind and it requires quite a bit)
- 4 cups powdered confectioners sugar
- 1 Tablespoon milk
Place butter in a large mixing bowl and beat until smooth. Add cream cheese and beat until well combined, about 1 minute.
Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and beat on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the milk. Beat until incredibly fluffy, about 2-3 minutes.
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.)
You can add toasted flaked coconut or sprinkles on top. I added these cute Hawaiian cupcake toppers I made with a confetti mix from Party City.
Thanks for reading, if you have any questions about these cupcakes straight from heaven please let me know!