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Coconut Cream Piña Colada Cupcakes

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  • Author: Kelsey Hilts
  • Total Time: 45 mins
  • Yield: 30 1x


Coconut cream and pineapple turn this moist, vanilla cake into a piña colada extraordinaire.



Coconut-Pineapple Cupcakes

  • 11/2 cups (341 g) unsalted butter, at room temperature
  • 22/3 cups (540 g) granulated sugar
  • 9 (275 g) egg whites, at room temperature
  • 4½ cups (575 g) all-purpose flour
  • 2 tablespoons (28 g) baking powder
  • 1 teaspoon salt
  • 1 can of coconut milk + (butter)milk, at room temperature
  • 1 cup frozen pineapple chunks, pureed
  • 2 teaspoons vanilla extract

Coconut Buttercream Frosting

  • ½ can of Trader Joe’s Coconut Cream Extra Thick & Rich
  • ½ cup butter
  • 3¾ cup powdered sugar
  • ½1 tsp vanilla, to taste
  • Sweetened, flaked coconut, optional garnish


Coconut-Pineapple Cupcakes

  1. Puree the frozen pineapple chunks in a food processor.
  2. Mix the pureed pineapple and the coconut milk.
  3. Add milk or buttermilk to reach 2 cups of liquid.
  4. Beat the butter and sugar for five minutes or until pale and smooth.
  5. Mix in the egg whites, until combined.
  6. Alternate adding the remaining dry ingredients and wet ingredients, mixing just until incorporated.
  7. Pour the batter into greased and floured cake pans or lined cupcake tins.
  8. Bake the cupcakes for 15-20 minutes at 350 degrees, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.

Coconut Frosting

  1. Whip the coconut cream with the butter.
  2. Add the powdered sugar and vanilla.
  3. Continue beating the ingredients until a smooth, fluffy frosting has formed.
  4. Spoon a dollop of frosting on the cooled cupcakes.
  5. Garnish with sweetened, flaked coconut if desired.
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Category: Dessert
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