Pina Colada Cupcakes

Published Date
August 30th 2022
Rate
Average: 5 (2 votes)
Front View of Pina Colada Cupcakes
Top View of Pina Colada Cupcakes
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As the song goes, "If you like Pina Coladas," you're going to fall in love with Pina Colada Cupcakes. We made them gluten and dairy-free by using almond and coconut flour and topped them off with dairy-free frosting, loaded with the tropical flavors of fresh pineapple and toasted coconut ... you can't go wrong. With every sweet bite, you'll feel like you're on a Caribbean vacation.    

What is pina colada cake made of?

The cupcake batter contains almond and coconut flour, eggs, coconut milk, coconut oil, fresh pineapple, baking soda, toasted coconut, and a pinch of salt. It's baked and topped off with dairy-free frosting, garnished with toasted coconut flakes and diced pineapple. 

What can you use instead of coconut cream in a piña colada?

Coconut milk can replace coconut cream in a pina colada. You could also use almond, soy, rice, or oat milk with a touch of coconut extract to keep the coconut flavor without using milk or cream. 

What does a pina colada cake taste like?

A pina colada cake has a nice blend of coconut and pineapple flavors, making it rich and refreshing.  

Is piña colada healthy?

The average pina colada contains around 400 calories, is usually loaded with sugar, and has rum. Try blending a homemade pina colada using sugar substitutes and unsweetened coconut milk to make them healthier. 
Author: Jennifer Dodd
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
6 persons

Ingredients

Pina Colada Cupcakes
Pina Colada Frosting

Instructions

Pina Colada Cupcakes
Preheat the oven to 350 degrees Fahrenheit and line a 6-cup muffin tray with paper or silicone wrappers.
Overview of a muffin tin lined with muffin wrappers
Add the coconut and almond flour, toasted shredded coconut, baking soda, salt and coconut sugar to a large mixing bowl. Use a whisk to mix all the ingredients together. 
Overview of a bowl of dry coconut cupcake ingredients being mixed
Whisk together the eggs, coconut milk, and coconut oil using a separate bowl.  
Overview of a bowl containing coconut milk, eggs and coconut oil being mixed using a whisk
Add the wet ingredients to the dry ingredients using a spatula to incorporate everything together without over mixing. 
Pina colada batter being mixed together
Fold in the diced pineapple using a spatula. 
Diced pineapple being folded into pina colada cupcake batter
Fill each of the lined muffin cups 3/4s full of batter.  
Overview of a muffin tin 3/4s filled with pina colada cupcake batter
Bake in the center of the oven for 25-30 minutes, checking them with a toothpick in the middle of the cupcake. When the toothpick comes out clean they're done. 
Overview of baked cupcakes with toothpicks next to them
Let the cupcakes cool completely on a cooling rack before adding the frosting. 
Overview of pina colada cupcakes cooling on a rack
Pina Colada Frosting
Place the softened butter into a large bowl, and use a hand mixer to whip the butter on a low setting for 1 minute. If you don't have a hand mixer, a whisk and some elbow grease can be substituted. 
Overview of vegan butter in a mixing bowl
Add the icing sugar substitute and coconut milk to the butter and whip again for 1 minute on medium speed until the icing is light and fluffy.  
Icing sugar substitute and coconut milk being added to a bowl of whipped butter
Fold half of the diced pineapple into the frosting using a spatula. 
Pineapple being folded into frosting
Add the frosting into a piping bag fitted with your favorite tip and frost each cupcake. 
Overview of a piping bag filled with frosting
Garnish the cupcakes with some toasted coconut and the rest of the pineapple on top, and enjoy! 
Overview of completed pina colada cupcakes on a cooling rack

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.

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