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    Home » Cake » Cupcakes » Alcohol Free Pina Colada Cupcakes

    Alcohol Free Pina Colada Cupcakes

    by Lainey · Posted: Apr 15, 2022 · This post may contain affiliate links ·

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    Try making this easy cupcake recipe and enjoy the delicious taste of Piña Colada in a cupcake form! These sweet, light, and fluffy pineapple cupcakes with coconut frosting are perfect for party desserts, picnics, or snacks!

    Looking for more cupcake recipes? Try my Addicting Red Velvet Cupcakes, Lemon Cupcakes or my Ferrero Rocher Cupcakes!

    delicious pina colada cupcake with coconut frosting and cherry topping

    What is Pina Colada Cupcakes with Coconut Frosting?

    These Pina Colada Cupcakes with Coconut Frosting are light, fluffy, and delicious pineapple cupcakes topped with coconut frosting and maraschino cherries. This easy cupcake recipe is inspired by a tropical cocktail, Piña Colada, that originates from San Juan, Puerto Rico where it was created by a bartender named Ramón “Monchito” Marrero at the Caribe Hilton in 1954.

    It was said that he mixed up a fruity blend of pineapple juice, rum, and coconut cream which makes a sweet and creamy tropical cocktail that has been celebrated as the national drink of Puerto Rico since 1978.

    These cupcakes are the non-alcoholic version of the said Piña Colada in a cupcake form. You will love the perfect combination of pineapple and coconut flavors, all mixed into a delicious dessert. They are great to serve for parties, picnics, or snacks any day of the year! Try and enjoy a delightful treat in a cupcake wrapper!

    Pina Colada Cupcake topped with coconut frosting, cherry fruit and pineapple triangle

    Tips and Procedures:

    • Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.
    • Use 100% pineapple juice (not syrup).
    • Use full-fat canned coconut milk. 
    • Toasted coconut is optional, if you aren’t a fan of toasted coconut regular sweetened coconut flakes can be used.
    • Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4. 
    • Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

    How to Make Pina Colada Cupcakes with Coconut Frosting:

    Listed below are all the ingredients you will need:

    Cupcake

    • all-purpose flour 
    • baking powder 
    • baking soda 
    • salt
    • butter
    • granulated sugar 
    • cream cheese
    • eggs 
    • pineapple juice 
    • pineapple
    ingredients for Pina Colada Cupcake recipe

    Coconut Frosting

    • butter
    • powdered sugar
    • milk
    • coconut flavoring

    Optional Garnish:

    • ½ cup toasted coconut flakes
    • maraschino cherries

    ingredients for the coconut frosting

    Preheat the oven to 350 degrees Fahrenheit and place cupcake liners into the cupcake pans. 

    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, add the butter, sugar, and using a handheld mixer, mix until light and fluffy, about 2 minutes:

    flour mixture in a medium bowl and a  sugar and butter mixed using a handheld mixer in a large bowl

    Add room temperature cream cheese and mix until well combined. Slowly add the egg one at a time until well incorporated: 

    added the cream cheese and egg into the bowl and mixed until well combined

    Slowly add half of the dry ingredients to the batter and mix until just combined. Add the pineapple juice and mix. Add the remaining dry ingredients until fully incorporated. Fold in the finely chopped pineapples and scrape down the sides to make sure all ingredients are well combined:

    added the dry ingredients, pineapple juice, and pineapples into the batter

    Pour the batter on the prepared cupcake liners. Bake at 350 degrees Fahrenheit for 19 minutes. Allow it to cool before adding frosting and decorations:

    poured the batter in the cupcake liners then baked and cooled to deliciousness

    Coconut Frosting

    In a large bowl, beat softened butter soft and fluffy. Slowly add 1 cup of powdered sugar at a time, then add milk, and coconut flavoring and beat until creamy:

    added all the ingredients for coconut frosting in a large bowl and beat until creamy

    Use your favorite frosting tip to pipe the frosting and garnish. Enjoy!

    Frequently Asked Questions:

    When should I serve these pina colada cupcakes?

    Feel free to serve them any time of the day, as desired.

    What should I top these pineapple coconut cupcakes with?

    You may use coconut buttercream frosting, shredded coconut, maraschino cherry, fresh pineapple wedge, drink umbrella, dried pineapple flowers, or any toppings of your choice.

    Can you make mini cupcakes?

    Yes, of course. Just make use of a mini cupcake liner.

    pina colada cupcake topped with coconut frosting, cherry, and pineapple slice
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    Piña Colada Cupcakes with Coconut Frosting

    This easy cupcake recipe is a delicious non-alcoholic pina colada in a cupcake form. It's a must-try dessert for parties, picnics, or snacks!
    Prep Time10 mins
    Cook Time20 mins
    Cooling time1 hr
    Total Time1 hr 30 mins
    Course: Desserts
    Cuisine: American, Filipino
    Servings: 12 cupcakes
    Calories: 151kcal

    Ingredients

    Cupcakes

    • 1 ¼ cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 6 tablespoons butter room temperature
    • ¾ cups granulated sugar
    • 6 tablespoons cream cheese room temperature
    • 3 large eggs
    • ½ cup pineapple juice
    • ⅓ cup pineapples finely chopped

    Coconut Frosting

    • 1 cup unsalted butter softened
    • 4 cups sifted powdered sugar
    • 3-4 tablespoons milk
    • 2-3 drops coconut flavoring
    • ½ cup toasted coconut flakes optional
    • maraschino cherries optional

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and place cupcake liners into the cupcake pans.
    • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
    • In a large bowl add the butter, sugar, and using a handheld mixer, mix until light and fluffy, about 2 minutes.
    • Add room temperature cream cheese and mix until well combined.
    • Slowly add the egg one at a time until well incorporated.
    • Slowly add half of the dry ingredients to the batter and mix until just combined.
    • Add the pineapple juice and mix.
    • Add the remaining dry ingredients until fully incorporated.
    • Fold in the finely chopped pineapples and scrape down the sides to make sure all ingredients are well combined.
    • Pour the batter on the prepared cupcake liners. 

    Coconut Frosting

    • In a large bowl, beat softened butter soft and fluffy, about 5 minutes
    • Slowly add 1 cup of powdered sugar at a time, then add milk, coconut flavoring and beat until creamy.
    • Use your favorite frosting tip to pipe the frosting and garnish.

    Nutrition

    Serving: 1g | Calories: 151kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 224mg | Potassium: 69mg | Fiber: 1g | Sugar: 15g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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