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5 from 3 votes
Pina Colada Cupcakes on a cake stand
Piña Colada Cupcakes
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr

These Piña Colada Cupcakes are a delicious taste of the tropics on a plate folks! Moist and fluffy coconut cupcakes filled with sweet pineapple curd will have you SWOONING! They're the perfect summer treat!

Course: Dessert
Cuisine: American
Keyword: coconut, coconut buttercream, Cupcakes, pineapple curd
Servings: 14 cupcakes
Calories: 620 kcal
Author: MaryAnn Dwyer
Pineapple Curd
  • 1/2 cup pineapple juice
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 4 Tbsp. unsalted butter, room temperature, cut into small cubes
Coconut Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 1 tsp. coconut extract
  • 1 tsp. vanilla extract
  • 3/4 cup cream of coconut, canned, I use Goya
  • 1/2 cup unsweetened shredded coconut, toasted
Coconut Buttercream
  • 1 cup unsalted butter, room temperature
  • 4 1/2 cups confectioners' sugar, sifted
  • 1/8 tsp. salt
  • 1/4 cup heavy cream
  • 2 tsp. coconut extract
Pineapple Curd
  1. In a large heavy saucepan, whisk together pineapple juice, sugar, and eggs. Stir in the butter and cook over low heat, whisking constantly, until thickened, about 7-10 minutes. Remove from heat. Transfer to bowl and chill, covering surface with plastic wrap to keep a skin from forming. The curd will thicken as it cools. Curd can be stored in refrigerator for up to one week.

Coconut Cupcakes
  1. Preheat oven to 350 degrees. Line cupcake tin with paper liners and set aside.

  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.

    In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium high speed until light and fluffy, about 2-3 minutes. Add eggs, one at a time until well blended. Add sour cream, vanilla and coconut extracts and beat an additional 1 minute. With a spatula add half of the flour mixture until just combined, then add the cream of coconut, followed by the remaining flour mixture, being careful not to overmix. Spoon batter into liners about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from oven and let cool on wire rack.

  3. While cupcakes are cooling make the frosting. When cupcakes are cooled, fill with some pineapple curd. To fill the cupcakes with the curd, use a cupcake corer or pairing knife to remove the center of each of the cupcakes, making a well about one-inch deep. Spoon a small amount of curd into each well, replace cake you removed, then top with frosting.

Coconut Buttercream
  1. In the bowl of a clean stand mixer fitted with a paddle attachment, beat butter on low speed until smooth, about two minutes. Add the confectioners' sugar, pinch of salt, heavy cream and coconut extract and continue to beat on medium speed until smooth and creamy, about 3-4 minutes. Add more cream if needed to reach a good spreading consistency. Frost cupcakes when cooled. I used a Wilton 2D piping tip to frost my cupcakes

Recipe Notes

Make sure to only fill your cupcake liners 2/3 full, so they don't overflow the liners. 

The cupcakes will keep in the refrigerator in an airtight container for up to 3 days.

I used a Wilton 2D piping tip to frost my cupcakes.


Nutrition Facts
Piña Colada Cupcakes
Amount Per Serving
Calories 620 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 21g131%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 136mg45%
Sodium 96mg4%
Potassium 131mg4%
Carbohydrates 80g27%
Fiber 1g4%
Sugar 68g76%
Protein 4g8%
Vitamin A 898IU18%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.