Fluffy Pina Colada Cupcakes topped with Coconut Whipped Cream Frosting are a tropical medley of flavors, with a sentiment of summer vibes in every bite.
Pina Colada Cupcakes
Pineapples are available year-round (even though they’re a winter citrus treat). And coconut is always available, so anything “Pina Colada” flavored is a always a good choice when you need to feel that summery warmth.
With its warm, sunshine-y, tropical island feeling, a piña colada inspired dessert has everything you need to brighten your mood.
I like to think of this vacation-like dessert as therapy. One bite and you’ll know why.
See More: Pineapple Cupcakes
Pina Colada Cupcake Ingredients
Crushed pineapple and coconut milk transform a box of yellow cake mix into a tropical paradise of flavor in these coconut whipped cream frosted easy-to make cupcakes.
Here’s what you will need to make them:
Yellow Cake Mix – feel free to use your favorite brand
Coconut Milk – you’ll want to use the full-fat, unsweetened version; this replaces the need for any addition of oil in the recipe
Crushed Pineapple – drain well to avoid having to much liquid
Eggs – large size work best
Do not follow/add any of the ingredients listed on the package of the box of cake mix.
Coconut Whipped Cream Frosting Ingredients
This tasty coconut whipped cream is what makes these cupcakes so decadently delicious. It’s super light, with the perfect amount of coconut flavor. I love it because it is just the right amount of sweetness.
If by chance you prefer a cream cheese based coconut frosting, use the frosting recipe for my coconut cupcakes, it’s also so, so good.
Here’s what you will need for the coconut whipped cream topping:
Heavy Whipping Cream – If you’re store has a choice of fat percentages for their whipped cream, always choose the highest one for best results
Confectioners’ Sugar – also know as powdered or icing sugar
Sweetened Shredded Coconut – found in the baking aisle, this is used in the frosting and as a garnish on top of the frosting
Coconut Extract – this can be found in the baking aisle next to the vanilla extract. There’s no real substitution for coconut extract without sacrificing the coconut taste of the whipped cream. If you simply cannot find coconut extract, use vanilla extract, but it will not taste the same.
Instant Vanilla Pudding Mix – this will help stabilize the whipped cream as well as add flavor.
GET THE FULL (PRINTABLE) PINA COLADA CUPCAKES with COCONUT WHIPPED CREAM RECIPE BELOW. ENJOY!
You can easily make the cupcakes without the whipped cream topping a day in advance.
Store cupcakes in an airtight container at room temperature until ready to use frost.
I recommend making the frosting just before you are ready to serve. And store any frosted leftovers in the refrigerator.
Freeze any unfrosted cupcakes for up to 2 months in an airtight-freezer safe container. I recommend wrapping them individually in saran wrap before placing them in the container.
Bring frozen cupcakes to room temperature before you frost them.
Coconut Milk vs. Coconut Cream
They are not the same.
Coconut milk is one part water simmered down with one part coconut pulp, while coconut cream is one part water and four parts coconut pulp.
Coconut cream is sweetened and much thicker, usually found in tropical cocktail recipes.
What Is the Texture of These Cupcakes?
The texture of these cupcakes are very moist, a little more dense and slightly chewy. They really do have the perfect amount of moisture and do not taste like a
boxed cake mix was involved in the creation.
More Tropical Desserts to Brighten Your Day
Get the feel and taste of an easy and breezy tropical vacay with every bite of these amazing island inspired treats.
- Glazed Pineapple
- Gratineed Pineapple
- Hawaiian Dream Dessert
- Tropical Chocolate Chip Cookies
- 3-Ingredient Tropical Fruit Colada
- Watermelon Coconut-Lime Popsicles
- Cherry-Coconut Chocolate Chip Ice Cream
- Toasted Coconut Cake
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! TAG @NOBLEPIG ON INSTAGRAM WITH YOUR CREATION. DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW. ALSO FOLLOW ALONG ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR LOTS OF FOOD INSPIRATION AND A PEEK INTO EVERYDAY LIFE.
Pina Colada Cupcakes with Coconut Whipped Cream
- 1 boxed yellow cake mix
- 1 cup full fat coconut milk
- 3 large eggs
- 1 can (20 oz) crushed pineapple, drained
Coconut Whipped Cream
- 2 cups heavy whipping cream
- 4 heaping tablespoons confectioners' sugar
- 1/2 cup sweetened shredded coconut
- 1 tsp coconut extract
- 1 tbsp instant dry vanilla pudding
- 3/4 cup sweetened shredded coconut
- 1 small container Maraschino cherries, stems on
Pineapple Coconut Cupcakes
- Preheat oven to 350 degrees F. Place cupcake liners into cupcake tin.
- In a large bowl or in the bowl of a stand mixer, mix yellow cake mix, coconut milk and eggs until combined; don’t over mix.
- Fold pineapple into cake batter.
- Fill cupcake liners 3/4 full and bake for 20-25 minutes or until a toothpick comes out clean, or use your finger to gently push the middle of the cupcake. If it springs back, it should be done.
- Let finished cupcakes sit in the pan for about 1- 2 minutes before carefully moving to a cooling rack, and cool completely.
Coconut Whipped Cream Frosting
- In a large, cold bowl, beat together, heavy whipping cream, confectioners' sugar, coconut extract and shredded coconut. Start on low and increase to high as whipped cream thickens.
- When you have soft peaks, add vanilla pudding and beat for another 20 seconds, until stiff peaks are formed. (Do not over beat or it will separate.)
- Frost cupcakes. Because of the coconut, you will not be able to pipe very well, so I used the back of a cereal spoon and put blobs of frosting on the cupcakes, gently spreading while lifting the whipped cream to making small peaks. Top with coconut and a stemmed maraschino cherry.
- Refrigerate until serving.
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