Pina Colada Cupcakes Recipe

Published on September 7th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Pina Colada Cupcakes

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
Average: 5 (5 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
6 persons


Pina Colada Cupcakes
  • 1/4 cup Coconut Flour 

  • 1 cup Almond Flour, fine ground

  • 1/4 cup Unsweetened Shredded Coconut, toasted 

  • 1/4 teaspoon Baking Soda 

  • 1/8 teaspoon Sea Salt 

  • 1/4 cup Coconut Sugar 

  • 2 large Eggs, room temperature 

  • 1/2 cup Unsweetened Coconut Milk 

  • 4 tablespoons Coconut Oil, melted 

  • 1 cup Fresh Pineapple, diced small 

Pina Colada Frosting
  • 8 ounces Vegan Butter, room temperature 

  • 1/2 cup Icing Sugar Substitute 

  • 1/4 cup Unsweetened Coconut Milk 

  • 1/4 cup Fresh Pineapple, diced Small 

  • 1/4 cup Unsweetened Shredded Coconut, toasted 


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
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

More posts by Jennifer Dodd