Pina colada cupcakes Recipe

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(including icing time)



Totally tropical, moist pineapple flavoured cupcakes with a creamy, boozy coconut frosting, which are perfect for adult Caribbean-themed parties


  • 55g/2oz unsalted butter, room temperature
  • 140g/5oz sugar
  • 120ml/4floz coconut milk
  • 1 large egg
  • 140g/5oz plain flour
  • 2tsp baking powder
  • 425g/15oz can of pineapple rings, drained and chopped small
  • For the icing:
  • 175g/6oz caster sugar
  • 1 egg white
  • 2tbsp coconut rum, like Malibu


  • Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole non-stick muffin tin with paper cases.

  • Cream the butter and the sugar together until light and fluffy. Mix the coconut milk and egg together and add to the butter and sugar. don’t worry if it looks a little curdled at this stage.

  • Sift the flour with the baking powder and add to the mixture, followed by the chopped pineapple.

  • Divide the mixture between the muffin cases and bake in the oven for 20 mins until springy to the touch. Leave to cool on a wire rack.

  • Place the icing ingredients in a heatproof bowl and place over a bowl of hot (not boiling) water. Use an electric whisk to beat the mixture until it thickens and forms soft peaks when you lift the whisk. This should take 5-6 mins. Remove the bowl from the heat and spread the icing on the cupcakes, working quickly before the icing sets. Decorate as you please.

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Top Tip

<strong>Not suitable for children:</strong> These cupcakes contain alcohol! If you're making these for kids, leave the rum out of the icing.