Piña Colada Cupcakes with Coconut Whipped Cream

Piña Colada Cupcakes with Coconut Whipped Cream combine pineapple, coconut milk, and a soft, moist texture with a light, fluffy whipped topping. Finished with shredded coconut and a cherry, these cupcakes bring tropical flavors in every bite. Perfect for any occasion, they’re easy to make and packed with the classic piña colada taste.

Course Dessert

Cuisine American

Keyword Pina Colada Cupcakes with Coconut Whipped Cream

Prep Time 15

Cook Time 25

Cooling: 2

Total Time 2 40

Servings cupcakes

Calories 264kcal

Author Cathy Pollak

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

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

For optimal outcomes when making this Piña Colada Cupcakes with Coconut Whipped Cream, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition