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Pina Colada Cupcakes

Print Recipe

Ingredients

Pineapple Cupcakes

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, room temp
  • 2 tbsp vegetable oil
  • 3/4 cups sugar
  • 2 large eggs
  • 8 oz crushed pineapple with juice
  • 1/2 tsp vanilla extract

Coconut Buttercream

  • 1 cup unsalted butter, room temp
  • 4 cups powdered sugar
  • 1 tsp coconut extract
  • 2-3 tbsp heavy cream or cream of coconut

Instructions

  • Heat oven to 350°F. Line cupcake pan.
  • Mix dry stuff in one bowl: flour, baking powder, baking soda and salt.
  • Beat butter, oil and sugar until super fluffy and lighter in color (about 2-3 mins). Don't rush this part!
  • Add eggs one at a time.
  • Mix in half the pineapple, then half the dry ingredients.
  • Add remaining pineapple and vanilla, then rest of dry ingredients. Don't overmix!
  • Fill liners 3/4 full (about 57g of batter per cup if you're weighing).
  • Bake 15-17 mins until toothpick has just a few crumbs.
  • Cool in pan 2-3 mins then move to cooling rack.
  • For frosting: Beat butter until smooth, add half the powdered sugar, mix well.
  • Add coconut extract and 2 tbsp cream, mix again.
  • Add remaining sugar and more cream if needed.
  • Pipe onto COMPLETELY cooled cupcakes (I used Ateco tip 847 but whatever you have works).
  • Top with dried cherries, pineapple and those cute umbrellas!