Piña Colada Cupcakes + 13 Tropical Piña Colada Recipes

These piña colada cupcakes have the perfect combination of flavors, and a light and tender crumb. So delicious and easy to make too!

Today is National Piña Colada day! I have to say, piña colada is not usually my favorite flavor. I don't drink alcohol, so I've never had a piña colada mixed drink, but everything I've tried with that flavor (candy, smoothies, ice cream, etc.) has been disappointing. It always just seems to tastes syrupy sweet and fake and over the top to me. These cupcakes, though.... well, they are delicious enough to win even me over! I started with a light and tender pineapple and coconut cupcake base, then added a sweet and fluffy coconut frosting on top. A maraschino cherry on top is the perfect finishing touch!

I made these for our Fourth of July celebration, and shared some with our neighbors. They were a huge hit all around! I think my husband ate four cupcakes over the course of the evening. :) I wasn't sure if I would like the pineapple in the cupcakes, since I tend to only like fresh pineapple, but it added a really nice touch without being overwhelming. I will definitely make these cupcakes again!

Piña Colada Cupcakes

for the cupcakes:
1 1/2 cups cake flour
1 1/2 cups flour
1 3/4 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter, cold, grated
4 eggs
1 cups sour cream or greek yogurt
1/2 cup pineapple juice (reserved from crushed pineapple)
1 teaspoons vanilla
2 teaspoons coconut extract
1 cup crushed pineapple, drained

for the frosting:
1 cup butter, softened
3 cups powdered sugar
2 teaspoons coconut extract
2-3 tablespoons half and half or milk
3/4 cup shredded coconut, plus additional for sprinkling on top
24 maraschino cherries

Preheat the oven to 350. Line two muffin tins with paper liners. In a large bowl or a the bowl of a stand mixer, whisk together the flours, sugar, baking powder, and salt. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, beating well after each addition. Combine the sour cream, pineapple juice, vanilla, and coconut extract in a measuring cup, and add about half of the sour cream mixture to the flour mixture. Beat until well blended and smooth. Add the other half of the sour cream mixture, and beat until smooth. Mix in the crushed pineapple. Fill paper liners 2/3 full and bake 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for a few minutes and then remove to a cooling rack to cool completely.

To make the frosting, beat the butter until light and fluffy. Add the powered sugar and mix to combine. Add the coconut extract and enough half and half to make the frosting come together. Beat on high speed for 4-6 minutes, until light and fluffy. Fold in the shredded coconut. Pipe the frosting onto the cooled cupcakes, sprinkle with additional shredded coconut, and top with a maraschino cherry.