Piña colada cupcakes with coconut whipped cream are packed with coconut and pineapple for a tropical flavor in every bite. Finished with fluffy coconut whipped cream and a cherry, they’re a fun and easy dessert to make.
Piña Colada Cupcakes with Coconut Whipped Cream
I wanted these piña colada cupcakes with coconut whipped cream that had all the flavors of the classic drink without being overly sweet or heavy. Coconut and pineapple work so well together, and I knew they’d make a great base for a light, balanced dessert. Using coconut milk in the batter adds richness, while the pineapple keeps everything moist without weighing it down.
For the frosting, I made a coconut whipped cream that’s stabilized with a little vanilla pudding mix. This keeps it from melting too quickly and gives it a smooth, spreadable texture. Since shredded coconut makes piping tricky, I just use a spoon to spread it on, which works just as well.
The final touch is a sprinkle of coconut and a cherry on top, just like the classic drink. These cupcakes are easy to put together and don’t need any special decorating skills. They’re a fun way to bring a little tropical flavor into a simple homemade dessert.
Why I Love This Recipe
- No complicated steps.
- Light but satisfying.
- Great for any occasion.
Ingredients
Here’s what you’ll need to make these piña colada cupcakes—simple ingredients that come together for a tropical, coconutty treat:
- Yellow cake mix – The base for the cupcakes, keeping things quick and easy.
- Full-fat coconut milk – Adds richness and a boost of coconut flavor.
- Eggs – Helps bind the batter and gives the cupcakes structure.
- Crushed pineapple (drained) – Brings sweetness and moisture to the cupcakes.
- Heavy whipping cream – The base of the frosting, making it light and fluffy.
- Confectioners’ sugar – Sweetens the whipped cream just right.
- Sweetened shredded coconut – Used in both the frosting and garnish for extra coconut flavor and texture.
- Coconut extract – Ramps up the coconut taste.
- Instant vanilla pudding – Helps stabilize the whipped cream so it holds its shape.
- Maraschino cherries (with stems) – The final touch that makes these cupcakes pop.
How to Make Piña Colada Cupcakes with Coconut Whipped Cream
Find the complete recipe with measurements in the printable recipe card at the bottom of the post.
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Step One: Get The Oven Ready
Preheat the oven to 350°F and line a cupcake tin with liners. This way, everything’s set when the batter is ready to go. -
Step Two: Mix It Up
In a big bowl (or a stand mixer if you’re feeling fancy), mix together the yellow cake mix, coconut milk, and eggs. Don’t overmix—just stir until everything’s combined. -
Step Three: Fold in the Pineapple
Gently fold in the crushed pineapple. No need to overwork it; just mix it in so you get little bursts of pineapple in every bite. -
Step Four: Fill and Bake
Scoop the batter into the cupcake liners, filling each about ¾ full. Bake for 20–25 minutes, until a toothpick comes out clean or the tops spring back when lightly pressed. -
Step Five: Cool It Down
Let the cupcakes sit in the pan for about 1–2 minutes before carefully transferring them to a cooling rack. Let them cool completely before frosting—warm cupcakes will just melt the whipped cream. -
Step Six: Whip Up the Frosting
In a large, chilled bowl, beat together the heavy whipping cream, confectioners’ sugar, coconut extract, and shredded coconut. Start on low, then turn up the speed as the cream thickens. -
Step Seven: Add the Pudding Mix
Once you’ve got soft peaks, add the vanilla pudding mix and beat for another 20 seconds—just until stiff peaks form. Be careful not to overmix, or it’ll separate. -
Step Eight: Frost
Piping isn’t the best option here since the coconut adds texture, so I just use the back of a cereal spoon. Drop blobs of frosting onto each cupcake and spread it out, lifting as you go to make little peaks. -
Step Nine: Finishing Touches
Sprinkle on some toasted coconut and pop a stemmed maraschino cherry on top. Keep them in the fridge until you’re ready to serve.
Recipe Tips
Here are a few tips to make sure these cupcakes with coconut whipped cream turn out just right:
- Drain the pineapple well – Too much liquid can make the batter too wet and affect the texture. I press it lightly with a spoon to get rid of excess juice.
- Chill the bowl for the whipped cream – A cold bowl helps the cream whip up faster and hold its shape better. I pop mine in the fridge for 10 minutes before starting.
- Toast the coconut for extra flavor – A quick toast in a dry pan or the oven brings out a deeper coconut flavor. It only takes a few minutes, but it makes a difference.
Storage and Freezer
Here’s how to store and freeze these piña colada cupcakes with coconut whipped cream to keep them fresh:
- Storage: Keep the frosted cupcakes in an airtight container in the fridge for up to 3 days. Since the whipped cream is perishable, they shouldn’t sit out for too long.
- Freezing (Unfrosted): Freeze the unfrosted cupcakes in an airtight container or freezer bag for up to 2 months. Let them thaw at room temperature before adding the whipped cream.
- Freezing the Frosting: The coconut whipped cream doesn’t freeze well on its own, so it’s best to make it fresh when you’re ready to serve.
- Note: You can easily make the cupcakes without the whipped cream topping a day in advance.
Frequently Asked Questions
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What Is the Texture of These Cupcakes? The texture of these cupcakes is very moist, a little more dense, and slightly chewy. They have just the right amount of moisture and don’t taste like they came from a boxed mix.
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Are Coconut Milk and Coconut Cream the same? 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.
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Can I Use Fresh Pineapple Instead of Canned? You can, but make sure to finely chop it and drain any excess juice. Canned pineapple is already soft and evenly chopped, which makes it easier to work with in the batter.
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Can I Pipe the Whipped Cream? Piping is tricky because of the shredded coconut in the frosting. It’s easier to spread with a spoon or spatula for a rustic look.
- Do These Cupcakes Taste Like a Piña Colada? They have all the key flavors—coconut, pineapple, and a light, creamy topping. While there’s no rum, you could add a splash of rum extract if you want that extra hint of piña colada flavor.
More Cupcake Recipes
If you love cupcakes, you’ll want to check out more of my cupcake recipes—each one packed with flavor and just as easy to make.
- Key Lime Cupcakes
- Coconut Cupcakes with Coconut Cream Cheese Frosting
- Coconut Pineapple Cupcakes
- Fluffy Angel Food Cupcakes
- Firecracker Cupcakes
- Zucchini Pistachio Cupcakes
- Carrot Cake Cupcakes
- Dreamy Orange Cupcakes with Whipped Orange Frosting
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Piña Colada Cupcakes with Coconut Whipped Cream
Equipment
- cupcake tin Holds the cupcake liners and batter while baking.
- cupcake liners Keeps the cupcakes from sticking to the pan.
- mixing bowls One for the batter, one for the whipped cream.
- hand mixer or stand mixer. Makes mixing the batter and whipping the cream easier.
- measuring cups and spoons For accurate measuring.
- cooling rack Lets the cupcakes cool evenly.
Ingredients
Cupcakes:
- 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 tsp coconut extract
- 1/2 cup sweetened shredded coconut
- 1 tbsp instant vanilla pudding
Garnish:
- 3/4 cup sweetened shredded coconut
- 1 small container Maraschino cherries, with stems
Instructions
Cupcakes:
- Preheat the oven to 350°F. Line a cupcake tin with cupcake liners.
- In a large bowl or the bowl of a stand mixer, mix yellow cake mix, coconut milk, and eggs until just combined—don’t overmix.1 boxed yellow cake mix, 1 cup full fat coconut milk, 3 large eggs
- Gently fold crushed pineapple into the batter.1 can (20 oz) crushed pineapple
- Fill cupcake liners ¾ full and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. You can also gently press the center of a cupcake—if it springs back, it’s done.
- Let the cupcakes sit in the pan for 1–2 minutes, then carefully transfer them to a cooling rack. Cool completely before frosting.
Coconut Whipped Cream:
- In a large, chilled bowl, beat heavy whipping cream, confectioners' sugar, coconut extract, and shredded coconut on low speed. Increase to high as the whipped cream thickens.2 cups heavy whipping cream, 4 heaping tablespoons confectioners' sugar, 1 tsp coconut extract, 1/2 cup sweetened shredded coconut
- When soft peaks form, add vanilla pudding mix and beat for another 20 seconds, just until stiff peaks form. (Do not overbeat, or it will separate.)1 tbsp instant vanilla pudding
- Frost the cupcakes. Because of the shredded coconut, piping isn’t easy—I used the back of a cereal spoon to drop blobs of frosting onto each cupcake, gently spreading while lifting to create small peaks.
- Top with coconut and a stemmed maraschino cherry. Refrigerate until serving.3/4 cup sweetened shredded coconut , 1 small container Maraschino cherries, with stems
Notes
Nutrition
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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Michele says
Made these last night and they turned out so delicous.
Tara G says
These were such a huge hit with the perfect texture. I am definitely making them again!
Hannah says
These are amazing cupcakes!! The added pineapple with the coconut on top were the perfect sweet treat! We absolutely loved them and were the hit of our bbq.
Agnes says
Just made these and they turned out amazing.
Gina M DeMarco says
This looks good, and I’m wondering if this can be made in a 13×9 pan? If so, how long should I bake it for?
Cathy Pollak says
I’m sure it would work. It will take longer than the cupcakes, but I don’t know exactly. Use a toothpick in the middle to determine it’s doneness. When you test it and it comes out clean, it’s ready.