Pina Colada Cupcakes

Name: Pina Colada Cupcakes
Prep time: 30 min
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: ¼ cup light brown sugar; ⅓ cup vegetable oil; 1 tsp coconut extract; 15.25 ounces white cake mix; 1 cup canned coconut milk (well mixed); 3 whole large eggs; 1 cup pineapple tidbits (drained (keep juice for the frosting)); 1 cup (2 sticks) salted butter (softened); 4 cups powdered (confectioner’s) sugar; 3-4 tbsp pineapple juice; Optional garnishes: Sweetened shredded coconut, pineapple rings and maraschino cherries

4 / 5 (1 reviews)

This moist and fluffy cupcake recipe has both coconut and pineapple flavors and is topped with the perfect creamy homemade frosting.

By: Princesspinkygirl (via Princesspinkygirl)

Original Publish: Jun 29, 2021

Last Updated: Mar 1, 2026

Prep: 30 mins

Cook: 20 mins

Yields: 24

Nutrition Facts

286 kcalCalories

2 gProtein

39 gCarbs

14 gFat

Instructions

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We've hidden the final 2 steps to support the original creator. Get the full, complete instructions directly from their site!

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Chef's Notes

Jenn’s NotesStorage:
Once frosted you can store your cupcakes at room temperature for up to 2 days and in the refrigerator for up to 5 days. It is best to store them covered. The frosting alone can be stored in the fridge, covered, for up to a week, and in the freezer for up to 1 month. The cupcakes, unfrosted, freeze well for up to 3 months. Be sure, when freezing, to wrap them individually and place them in an airtight container to avoid them drying out.

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Reviews from the Original Source

Bernice Hinojos ★ 4.0/5

4 stars only because I don't care for coconut

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Pina Colada Cupcakes

Nutrition Facts

Ingredients

Instructions

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Chef's Notes

Comments & Photos

Reviews from the Original Source

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