Piña Colada Cupcakes: the delicious treat inspired by the popular coconut and rum cocktail

Anyone who enjoys the refreshing coconut, rum, and pineapple flavor of piña coladas will adore these amazing piña colada cupcakes. They're packed with pineapple, coconut, and a splash of rum, then topped with rich coconut buttercream and toasted coconut flakes.

They're fun, summery, and a great way to bring a taste of the tropics to your friends and family without having to leave home. Piña colada cupcakes are perfect for tiki parties, barbecues, and boozy birthday brunches. They're so tasty that you may want to double the recipe – they're bound to disappear quickly!

Tips for Making the Best Piña Colada Cupcakes

Use room-temperature ingredients to make your piña colada cupcakes.

Don't overmix the cupcake batter.

If you don't have coconut rum mix regular rum with one teaspoon of coconut extract.

The cupcakes are ready to come out of the oven when a toothpick inserted into the center comes out clean and crumb-free.

If your buttercream is too thick, add extra heavy cream. If it's too thin, add more powdered sugar.

You can use unsweetened coconut flakes for a less sweet piña colada cupcake.

How to Store Piña Colada Cupcakes

Keep your cupcakes in an airtight container at room temperature for up to 2 days. They'll last up to five days when stored in the fridge. You can also freeze unfrosted piña colada cupcakes for up to one month.

How to Make Piña Colada Cupcakes

Preheat your oven to 350F. Line a muffin tin with cupcake liners.

In a large bowl, whisk flour, baking powder, and salt.

In a second bowl, cream butter and sugar with a handheld electric mixer.

Add in one egg at a time, mixing between additions.

Beat in vanilla, milk, and rum, mixing until smooth.

Add coconut flakes.

Gradually beat the flour mixture into the butter mixture until just combined.

Fold in the pineapple.

Pour the batter into the cupcake liners so they're 2/3 full.

Bake for 20 to 24 minutes.

Remove from the oven and set the tin on a rack to cool to room temperature.

In a large bowl, cream butter and powdered sugar on low speed until just combined. Beat in the salt. Switch the mixer to medium, then beat the heavy cream and coconut extract. Increase to high speed and mix for 5 to 7 minutes until smooth, light, and fluffy. Transfer half the frosting to a piping bag with a round tip. Put the other half of the frosting into a piping bag with a star tip. Pour the toasted coconut into a shallow bowl. Using the first piping bag, pipe the frosting around the edge of a cooled cupcake. Dip the cupcake in the toasted coconut. Using the second piping bag, pipe frosting onto the center of the cupcake.

Garnish the cupcake with a maraschino cherry and a cocktail umbrella.

Repeat with remaining cupcakes. Serve and enjoy!