Indulge in the ultimate tropical treat with these irresistible Alcohol Free Piña Colada cupcakes made with coconut frosting! This sweet, fluffy pineapple goodness topped with luscious coconut frosting—a must-have for your next party, picnic, or anytime craving!
Looking for more cupcake recipes? Try my Addicting Red Velvet Cupcakes, Lemon Cupcakes or my Ferrero Rocher Cupcakes!
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What is Alcohol Free 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!
Top Tips
- Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.
- Use 100% pineapple juice (not syrup).
Variations
- Mocktail Cupcakes: Incorporate flavors from other tropical mocktails like mango or passion fruit for a unique twist.
- Tropical Fruit Cupcakes: Add diced pineapple or shredded coconut to the cupcake batter for added texture and flavor.
- Vanilla Frosting: Instead of coconut frosting, top the cupcakes with a classic vanilla buttercream for a more traditional taste.
- Cream Cheese Frosting: Use a cream cheese frosting flavored with coconut extract or vanilla extract for a tangy and creamy topping.
- Fruit Garnish: Garnish each cupcake with a slice of fresh pineapple or a maraschino cherry for a decorative touch.
- Toasted Coconut: Sprinkle toasted coconut flakes on top of the frosting for an extra crunch and coconut flavor.
- Citrus Zest: Add lemon or lime zest to the cupcake batter for a hint of citrus freshness that complements the pineapple flavor.
Substitutions
- Pineapple Juice: Substitute pineapple juice with another fruit juice such as orange juice or mango juice for a different fruity flavor profile.
- Coconut Milk in the Frosting: Instead of coconut milk, you can use coconut cream or coconut water depending on the desired richness and flavor intensity.
- Sugar: You can use alternative sweeteners such as honey, maple syrup, or agave nectar in place of granulated sugar for a different sweetness profile.
- Eggs: If you prefer an egg-free option, you can use a commercial egg replacer, mashed bananas, applesauce, or yogurt as a substitute for eggs in the cupcake batter.
- Butter: Substitute butter with a plant-based alternative like margarine or coconut oil for a dairy-free option.
- Toppings: Get creative with toppings by using chopped nuts, toasted coconut flakes, or fresh fruit slices instead of the traditional garnishes.
Storage
- 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.Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4.
Ingredients
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
- crushed pineapple
Coconut Frosting
- butter
- powdered sugar
- milk
- coconut flavoring or (coconut extract)
Optional Garnish:
- ½ cup toasted coconut flakes
- maraschino cherries
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 a little over halfway. Then bake at 350 degrees Fahrenheit for 19 minutes to check for doneness use a toothpick and if it comes out clean, it's ready.
Allow it to cool before adding frosting and decorations:
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:
Use your favorite frosting tip to pipe the frosting and garnish. Enjoy!
FAQ
Alcohol Free Pina Colada Cupcakes
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 a little over halfway.*
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.
Notes
Brooke says
I haven’t frosted them yet but the cake crumb is delicious and light and fluffy as promised. A couple of things that would be helpful or noting on the recipe within the instructions list, how full to fill the cupcake liners and how long to bake them. I doubled the recipe and should’ve done more than 24 because they were oozing over. I think I probably could’ve gotten three more cupcakes out of the double batch.
In the notes section it mentions coconut milk but doesn’t in the rest of the recipe, have you tried it both ways?
I was skeptical with the recipe calling for so many eggs-6 for 24 cupcakes but the texture was perfect! Since mine oozed over and are not very pretty, I’m going to unwrap them today and put them in short beverage cups and decorate them as you did but I will just add a short straw and so they look like drinks to cover up my messiness ha ha. Thank you for the great recipe, love it! 🍹
Lainey says
Hi Brooke,
Thank you so much for your detailed feedback! I'm glad to hear that you enjoyed the delicious and fluffy cupcake. I'll make sure to update the instructions to include guidance on filling the cupcake liners and baking time for better results I appreciate your enthusiasm for the recipe and your helpful feedback. Enjoy your cupcake "drinks"! 🧁🍹
Claudia V says
These piña colada cupcakes are like a taste of paradise! They're made without any alcohol, so everyone can enjoy them. Imagine biting into a cupcake that's bursting with coconut and pineapple flavors, just like a tropical vacation in your mouth. 🧁 Thank you for sharing the recipe!