Pina Colada Paradise Cupcakes

Experience the Tropics with Every Bite: Piña Colada Cupcakes

I recently whipped up a batch of these glorious cupcakes and shared them with my sister and a few close friends. The unanimous rave reviews were instant confirmation: this recipe was an absolute must-share for the blog. These aren’t just any cupcakes; they are little pockets of sunshine, bursting with layers of authentic tropical goodness. Each component is meticulously crafted to deliver that iconic Piña Colada taste, ensuring a truly immersive flavor experience that will have everyone asking for the recipe.

The Perfect Harmony of Pineapple and Coconut Flavors

The magic of a Piña Colada lies in its balance – the bright zest of pineapple beautifully complemented by the rich, creamy notes of coconut. Translating this beloved cocktail into a cupcake meant carefully layering these flavors, ensuring they shine through in every element. We start with a foundation of incredibly moist coconut cupcakes, infused with real cream of coconut for an authentic taste. These are then generously filled with a homemade tangy pineapple curd, and finally crowned with a smooth, velvety coconut buttercream, finished with a sprinkle of toasted coconut for an irresistible crunch and added depth. It’s a symphony of textures and tastes that will make your palate sing with joy.

This recipe is designed to deliver maximum tropical flavor without being overly complicated. Each step is straightforward, allowing even novice bakers to create these stunning and delicious treats. The payoff for a little effort is a dessert that looks impressive and tastes absolutely divine, truly embodying the spirit of a leisurely vacation day.

Crafting the Ultimate Moist Coconut Cupcake Base

The foundation of these tropical delights is a perfectly moist and fluffy coconut cupcake. The recipe builds upon my tried-and-true vanilla cupcake base, but with a crucial tropical twist that makes all the difference: instead of regular milk, we incorporate rich, full-fat cream of coconut. This simple substitution dramatically enhances the coconut flavor, giving the cupcakes an authentic, deep tropical essence, and contributes to an exceptionally tender and moist crumb that melts in your mouth. A touch of pure coconut extract further amplifies this tropical essence, ensuring every bite is intensely flavored. Using quality ingredients, like room-temperature unsalted butter and full-fat sour cream, also helps achieve that desirable moisture, a delicate tang, and a beautifully consistent texture that perfectly supports the other elements of the cupcake.

Essential Ingredients for the Flavorful Coconut Cupcakes:

• **All-purpose flour:** The structural base for a tender crumb, ensuring the cupcakes hold their shape beautifully.
• **Baking powder:** The leavening agent responsible for giving these cupcakes their perfect lift and fluffy texture.
• **Salt:** A small but mighty ingredient that balances the sweetness and enhances all the nuanced flavors in the cupcake.
• **Unsalted butter (room temperature):** Adds richness and moisture, contributing to the luxurious texture.
• **Granulated sugar:** Sweetens the cupcakes and aids in tenderization, creating a delicate crumb.
• **Large eggs (room temperature):** Bind ingredients, add moisture, and contribute to the overall richness and structure.
• **Sour cream:** A secret weapon for incredible moisture and a subtle tang that complements the tropical profile.
• **Vanilla extract:** A classic flavor enhancer that harmonizes with the coconut.
• **Coconut extract:** Crucial for intensifying that distinct, aromatic coconut flavor throughout the cupcake.
• **Cream of coconut (canned, e.g., Goya):** The star liquid ingredient, providing unparalleled coconut flavor and richness (be sure to use cream of coconut, not just coconut milk!).
• **Unsweetened shredded toasted coconut:** Folded into the batter, it adds texture, visual appeal, and a deeper, nutty coconut note that truly elevates the base.

The Bright and Zesty Homemade Pineapple Curd Filling

While a simple coconut cupcake is undeniably delightful, what truly elevates these to Piña Colada status is the inclusion of a bright, tangy homemade pineapple curd filling. This luscious curd is surprisingly simple to make, requiring just four core ingredients and only a few minutes of gentle cooking on the stovetop. Its vibrant, citrusy sweetness cuts through the richness of the coconut cupcake and buttercream, creating a beautifully balanced flavor profile that sings of the tropics. The luscious, smooth texture of the curd adds another layer of indulgence and a delightful surprise in the center, making each bite an exciting and complex experience.

Essential Ingredients for Pineapple Curd:

• **Pineapple juice:** The star ingredient, providing natural sweetness, vibrant flavor, and the essential tangy base.
• **Granulated sugar:** Sweetens the curd to perfection and contributes to its smooth, thick consistency.
• **Large eggs:** Act as a natural thickener, giving the curd its signature creamy and custardy texture.
• **Unsalted butter (room temperature, cubed):** Adds richness, a luxurious gloss, and a silky smooth mouthfeel to the finished curd.

The curd is cooked gently over low heat, whisking constantly until it thickens to a spoonable consistency. It’s then transferred to a bowl, covered to prevent a skin from forming, and chilled. As it cools, the curd will thicken further, making it perfect for filling the cupcakes. This easy-to-make filling truly is the element that makes these cupcakes shine, turning a great dessert into an unforgettable tropical experience that tastes like a ray of sunshine.

The Finishing Touch: Velvety Coconut Buttercream

No cupcake is truly complete without a generous crown of delectable frosting, and for our Piña Colada Cupcakes, a rich and velvety coconut buttercream is the absolute perfect choice. This isn’t just any buttercream; it’s a dreamy, smooth vanilla buttercream base brilliantly transformed with a generous infusion of pure coconut extract. The result is a light, airy, and intensely flavored frosting that perfectly complements the moist cupcake and tangy curd below.

To take the tropical theme a step further and add an enticing textural contrast, each frosted cupcake is generously sprinkled with unsweetened shredded toasted coconut. The subtle crunch and deep, nutty aroma of the toasted coconut beautifully complement the creamy frosting and the soft cupcake beneath, reinforcing that intense coconut flavor we’re aiming for in every single component. It’s the perfect textural finish and a visual cue to the tropical delight within.

Ingredients for Luxurious Coconut Buttercream:

• **Unsalted butter (room temperature):** The creamy foundation for a rich and smooth frosting that pipes beautifully.
• **Confectioners’ sugar (sifted):** Provides sweetness and structure, ensuring a light, smooth, and lump-free finish.
• **Salt:** A tiny pinch of sea salt perfectly balances the sweetness, enhancing the overall flavor profile.
• **Heavy cream:** Used to adjust the consistency, ensuring the buttercream is wonderfully creamy and easy to pipe or spread.
• **Coconut extract:** Infuses the buttercream with an irresistible and authentic coconut essence, completing the tropical flavor profile.

The combination of the moist, flavorful coconut cupcake, the zesty, bright pineapple curd, and the creamy, aromatic coconut buttercream creates a multi-layered dessert that is truly irresistible. These Piña Colada Cupcakes are a testament to how well these classic tropical flavors work together, delivering a slice of paradise with every single bite. They are a celebration of summer, sunshine, and sensational taste that will leave a lasting impression.

Expert Tips for Baking Your Best Piña Colada Cupcakes

Achieving bakery-worthy cupcakes that are consistently moist, fluffy, and bursting with flavor is easier than you think with a few essential baking tips:

• **Room Temperature Ingredients are Key:** Always ensure your unsalted butter, eggs, and sour cream are at room temperature before you begin. This allows them to cream together more effectively, creating a smoother, emulsified batter and resulting in a lighter, airier cupcake texture that rises evenly.
• **Don’t Overfill Cupcake Liners:** For beautifully domed tops perfect for frosting, fill your cupcake liners no more than two-thirds full. Overfilling can cause the batter to overflow during baking or create an uneven, mushroom-like top.
• **Measure Flour Accurately:** For the most accurate measurement of flour, spoon it into your measuring cup and then level it off with a straight edge (like the back of a knife). Scooping directly from the bag can compact the flour, leading to an excess amount and potentially dry, dense cupcakes.
• **Gentle Mixing is Crucial:** Once you add the dry ingredients to the wet, mix only until just combined and no streaks of flour remain. Overmixing can develop the gluten in the flour too much, resulting in tough, chewy, and dense cupcakes rather than light and fluffy ones.
• **Coring the Cupcakes with Ease:** A specialized cupcake corer is a handy tool, but a small paring knife works just as well. Gently cut a small, cone-shaped piece out of the center of each completely cooled cupcake. Don’t discard the removed cake; you’ll use it as a cap over the curd before frosting.
• **Thoroughly Chill the Pineapple Curd:** Allow ample time for your homemade pineapple curd to chill completely in the refrigerator. It will thicken significantly as it cools, making it much easier to spoon into the cupcakes without it running out or making the cupcakes soggy.
• **Perfectly Toasted Coconut:** For the best flavor and texture, take the extra step to toast your shredded coconut. Spread it in a single layer on a baking sheet or in a dry skillet over medium-low heat, stirring frequently, until it’s golden brown and wonderfully fragrant. Watch it closely, as coconut can go from toasted to burnt very quickly!
• **Piping Perfection for Frosting:** While a simple offset spatula can be used for frosting, a piping bag fitted with a large star tip (like a Wilton 2D or 1M, as I used) creates a beautiful, professional-looking swirl that’s surprisingly easy to achieve. If you’re new to piping, practice a few swirls on a plate first!

Serving and Storage Suggestions for Optimal Enjoyment

These Piña Colada Cupcakes are an absolute showstopper for any summer gathering, backyard barbecue, pool party, or simply a delightful treat on a warm afternoon. They are best enjoyed slightly chilled, which allows the tropical flavors to meld beautifully and the curd to maintain its perfect consistency. To maintain their freshness and moisture, store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Due to the perishable nature of the pineapple curd and buttercream, keeping them cool is essential.

Flavorful Variations to Explore and Personalize

Feeling adventurous and want to customize your tropical delights? Here are a few exciting ideas:

• **An Adult-Only Version:** For an authentic cocktail experience, consider adding a teaspoon of rum extract to the cupcake batter or the coconut buttercream. You could even lightly brush the baked cupcakes with a tablespoon of high-quality coconut rum before filling them for an extra boozy kick.
• **Add a Zesty Twist with Lime:** Incorporate a small amount of fresh lime zest into the cupcake batter or the pineapple curd. The bright, fragrant citrus will add an extra layer of zing and complement the pineapple beautifully.
• **Garnish Galore for Presentation:** Beyond toasted coconut, get creative with your garnishes! Consider tiny paper umbrellas for a playful touch, small fresh pineapple wedges, or a classic maraschino cherry on top for that quintessential Piña Colada presentation.
• **Pineapple Chunks:** For even more pineapple texture, you could fold finely diced, well-drained canned pineapple chunks into the cupcake batter (about 1/4 cup) before baking.

More Tropical Recipes to Delight Your Senses

If you’re loving the tropical vibes and want to continue your culinary journey to paradise, here are some other fantastic recipes to explore from The Beach House Kitchen:

• Coconut Pavlovas with Pineapple Curd and Fresh Fruit
• Tropical Mango Almond Cake
• Tropical Rice Krispie Treats with Toasted Coconut, Pineapple and White Chocolate

Piña Colada Cupcakes Recipe

Author: MaryAnn Dwyer

Servings: 14 cupcakes

These Piña Colada Cupcakes are a delicious taste of the tropics on a plate! Moist and fluffy coconut cupcakes filled with sweet pineapple curd will have you swooning! They’re the perfect summer treat!

Timing:

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour

Ingredients

For the Pineapple Curd:

• 1/2 cup pineapple juice
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 4 Tbsp. unsalted butter, room temperature, cut into small cubes

For the Coconut Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup sour cream
• 1 tsp. coconut extract
• 1 tsp. vanilla extract
• 3/4 cup cream of coconut, canned (I use Goya)
• 1/2 cup unsweetened shredded coconut, toasted

For the Coconut Buttercream:

• 1 cup unsalted butter, room temperature
• 4 1/2 cups confectioners’ sugar, sifted
• 1/8 tsp. salt
• 1/4 cup heavy cream
• 2 tsp. coconut extract

Instructions

Pineapple Curd:

1. In a large, heavy saucepan, whisk together pineapple juice, granulated sugar, and eggs until well combined. Stir in the cubed unsalted butter.
2. Cook the mixture over low heat, whisking constantly, until the curd thickens significantly and coats the back of a spoon, which usually takes about 7-10 minutes. Do not boil.
3. Remove from heat. Transfer the hot curd to a clean bowl and immediately cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until thoroughly cooled and set, which can take several hours. The curd will continue to thicken as it cools.
4. The pineapple curd can be prepared up to one week in advance and stored in an airtight container in the refrigerator.

Coconut Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners. If making 14 cupcakes, prepare two tins accordingly.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the room temperature unsalted butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color, typically 2-3 minutes.
4. Add the large eggs one at a time, beating well after each addition until each egg is fully incorporated into the butter mixture. Scrape down the sides of the bowl as needed.
5. Stir in the sour cream, vanilla extract, and coconut extract. Beat on medium speed for an additional 1 minute until well blended.
6. With a rubber spatula, gently fold in half of the reserved flour mixture into the wet ingredients until just combined.
7. Next, add the cream of coconut, mixing until incorporated.
8. Finally, fold in the remaining flour mixture until just combined, being careful not to overmix the batter. Overmixing can lead to tough cupcakes. Gently fold in the toasted shredded coconut.
9. Spoon the cupcake batter evenly into the prepared liners, filling each about 2/3 full. This ensures even baking and prevents overflowing.
10. Bake for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean, with no wet batter attached.
11. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Cupcakes must be fully cool before filling and frosting.
12. Once the cupcakes are completely cooled, it’s time to fill them. Use a cupcake corer or a small paring knife to carefully remove a small, cone-shaped center from the top of each cupcake, creating a well about one-inch deep. Spoon a small amount of the chilled pineapple curd into each well. Replace the small piece of cake you removed to cap the curd.

Coconut Buttercream:

1. In the clean bowl of a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter on low speed until it is smooth and creamy, about two minutes.
2. Gradually add the sifted confectioners’ sugar, salt, heavy cream, and coconut extract to the butter. Begin mixing on low speed until the sugar is mostly incorporated, then increase the speed to medium.
3. Continue to beat on medium speed for 3-4 minutes until the buttercream is light, fluffy, smooth, and creamy.
4. If needed, add a touch more heavy cream, a teaspoon at a time, to reach your desired spreading or piping consistency.
5. Once the buttercream is ready, pipe or spread it generously onto the cooled and filled cupcakes. I recommend using a Wilton 2D piping tip for a beautiful swirled effect, then garnish with extra toasted coconut.

Notes

• Ensure cupcake liners are only filled approximately 2/3 full to prevent overflowing and achieve a perfect dome top on your cupcakes.
• For optimal freshness and due to the curd and cream, store the finished Piña Colada Cupcakes in an airtight container in the refrigerator for up to 3 days.
• A Wilton 2D piping tip was used to create the lovely rosette design on these cupcakes, giving them a professional and appealing finish.

Nutrition Information (Per cupcake, estimated)

• Calories: 620kcal
• Carbohydrates: 80g
• Protein: 4g
• Fat: 32g
• Saturated Fat: 21g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 136mg
• Sodium: 96mg
• Potassium: 131mg
• Fiber: 1g
• Sugar: 68g
• Vitamin A: 898IU
• Vitamin C: 1mg
• Calcium: 48mg
• Iron: 1mg

Keyword: coconut, coconut buttercream, Cupcakes, pineapple curd, Piña Colada, tropical dessert

Cuisine: American

Course: Dessert