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Piña Colada Cupcakes Recipe Easy Homemade Coconut Rum Buttercream

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These Piña Colada cupcakes are moist and bursting with pineapple and coconut flavors, topped with a smooth, boozy coconut rum buttercream. A quick and easy tropical treat perfect for summer gatherings or any time you want a mini vacation in every bite.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup canned crushed pineapple, drained
  • ½ cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 2 tablespoons (30ml) coconut rum
  • 2 tablespoons (30ml) heavy cream or milk
  • ¼ cup (30g) shredded sweetened coconut, toasted (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Fold in drained crushed pineapple gently with a spatula.
  6. Add dry ingredients and buttermilk alternately to the butter mixture, beginning and ending with dry ingredients. Mix gently after each addition.
  7. Divide batter evenly among cupcake liners, filling each about ⅔ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should spring back lightly when pressed.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the buttercream, beat 1 cup softened unsalted butter until creamy. Gradually add powdered sugar, alternating with coconut rum and heavy cream. Beat on high until fluffy, about 3-5 minutes. Adjust powdered sugar or cream for desired sweetness and consistency.
  11. Toast shredded coconut in a dry skillet over medium heat until golden brown, about 3-5 minutes. Cool on a plate.
  12. Frost cooled cupcakes generously with buttercream and sprinkle toasted coconut on top.

Notes

Use canned crushed pineapple with no added sugar for best flavor. Drain pineapple well to avoid soggy cupcakes. Room temperature ingredients help create a fluffier batter. Sift powdered sugar for smooth buttercream. Adjust coconut rum quantity in frosting to taste. For dairy-free, use vegan margarine and coconut milk. For gluten-free, substitute flour with a gluten-free blend. Cool cupcakes completely before frosting to prevent melting.

Nutrition

Keywords: Piña Colada cupcakes, coconut rum buttercream, tropical cupcakes, pineapple cupcakes, easy cupcakes, summer dessert, homemade frosting

Find it online: https://lirafood.com/pi-n-a-colada-cupcakes-recipe-easy-homemade-coconut-rum-buttercream/