End of Summer Piña Colada Cupcakes

There’s no better way to end your summer than with a batch of piña colada cupcakes, perfect for end of the summer barbecues and gettogethers. It’s your favorite drink with a twist, delicious pineapple cake, topped with sweet fluffy coconut frosting.


For Pineapple Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 3/4 cups cake flour
  • 1 3/4 cups granulated sugar
  • 2 1/2 teaspoons baking powder
  • 4 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (preferably cubed)
  • 1 teaspoon vanilla extract
  • 1 20 oz can of crushed pineapple (drained)

For Coconut Icing:

  • 3 cups powdered sugar
  • 1 1/2 cups butter (softened)
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons milk or coconut milk
  • 1 teaspoon coconut extract
  • 1/2 cup shredded coconut

For Garnish:

  • Shredded coconut (optional)


For Cupcakes:

  1. Preheat oven to 350, then line muffin tin and set aside.
  2. In electric mixer combine flour, sugar, baking soda and salt. Mix 1-2 minutes to mix dry ingredients.
  3. Slowly combine cubed butter until mixture resembles cornmeal. When butter is well mixed, add eggs one by one. Proceed by adding in milk, vanilla extract, and crushed pineapple.
  4. Fill liners with batter and bake for 15-20 minutes

For Frosting:

  1. Slowly mix butter and powder sugar in a clean mixer or bowl.
  2. Mix in milk, vanilla, and coconut extract. Mix 2-5 minutes
  3. Once icing is well mixed, stir in coconut shreds by hand.


  1. Remove cupcakes from oven and set aside to cool.
  2. Once completely cooled, place icing into piping bag (optional) and ice each cupcake.
  3. Garnish with remaining coconut shreds if desired.


The post End of Summer Piña Colada Cupcakes appeared first on Cakes of Eden.

Spin to win Spinner icon