Life Love Larson: Pina Colada Cupcakes


Monday, July 14, 2014

Pina Colada Cupcakes

We were invited to a backyard luau party at our neighbor's house this weekend, so I decided to make something "themey" to share. After searching on Pinterest, I decided on pina colada cupcakes. I'm not much of a pina colada drink person, but I figured they would be festive and pretty, and I think most people enjoy anything coconut!

Let me tell you, these cupcakes were so dense and delicious! Coconut milk and pineapple juice in the batter combined with coconut extract in the frosting, made these so flavorful and moist. They just smelled like the beach! 

I garnished the cupcakes with maraschino cherries and pineapple triangles, and a little paper straw, but these would also be cute sprinkled with a little toasted coconut. I HIGHLY recommend you make these for your family and friends!

There are a lot of pina colada cupcake recipes out there! I went with this version from Sally's Baking Addiction. 

Pina Colada Cupcakes:
1  & 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup sugar
1/2 cup unsalted butter, melted
1 large egg
1/2 cup pineapple juice
1/2 cup full fat coconut milk
2 teaspoons vanilla extract

Preheat oven to 350*. Mix flour, baking soda, baking powder, and salt in a bowl. In a separate, larger bowl, melt butter and whisk in both sugars. Then whisk in egg, pineapple juice, coconut milk, and vanilla extract.

Start adding dry ingredients to the wet ingredients a little bit at a time and combine until no lumps are seen. Fill cupcake liners with batter and make for about 18-20 minutes (cooking time with depend on how full you fill your liners). Set cupcakes aside to cool before frosting.

Coconut Frosting:
3/4 cup unsalted butter, room temperature
3 cups powdered sugar
1/4 cup heavy cream or half-and-half
2 teaspoons vanilla extract
1/2 teaspoon coconut extract

Beat butter until smooth, about 2 minutes. Add powdered sugar, cream, and both extracts and beat on low for 1 minutes, and medium speed for 2 minutes. This frosting will turn our light and whipped. Make sure your cupcakes are cooled before frosting! I garnished mine right before taking them to the party.

**After making these, I realized I could have used the leftover coconut milk in place of the heavy cream, so next time I will save myself from buying that. It was also highly recommended in the original recipe to use coconut extract in the frosting, which I did purchase. This is a must! These would not have tasted the same if I had only used vanilla.**

The luau party was so much fun! We stayed out way, way, way too late and had a lot of laughs! 

Hope your weekend was fabulous and cheers to the week ahead!

Linking up with: 


  1. Wow. These look amazing. Pina Colada anything is a hit in our house. Pinning now!

  2. These looks fabulous!! Love the way your garnishes bring out the colors in the cupcake holders. I'm probably one of the few people on earth who doesn't eat coconut or pineapple, but everyone else is my family loves them, so might have to give these a whirl... ;-)


    1. I'm not a huge coconut person either, but I did love these cupcakes!! Your family will thank you! Thanks for stopping by!