If you like Pina Coladas, then you will love these Pina Colada Cupcakes. They have a Rum and Coconut Sponge, with Pineapple Buttercream and decorated with coconut and of course an umbrella.

This Pina Colada Cupcake Recipe is the final recipe in my Summer Cocktail bakes series, from Pornstar Martini to Lemon Gin hopefully you have found a boozy bake to enjoy this summer. I am holding on to every inch of summer I can at the moment, but I think soon I will need to admit defeat but not before sharing a few more summery recipes.

Cupcake

To make the cupcakes first cream together the butter and sugar. In the cupcakes, I prefer to use a baking spread like Stork but you can also use unsalted butter. Once the butter and sugar are completely soft and pale and lovely. Add in the self-raising flour, eggs, baking powder and mix again until evenly distributed.

Now add in the desiccated coconut and rum and mix until evenly distributed,

The mixture will be quite runny compared to a normal vanilla cupcake, but this is just because of the added Rum. They will still bake deliciously.

Split the mixture between your cupcake cases. I use these Baking Cups. I love that they are flat bottomed so you can bake them on a flat baking tray. They come in so many different colours and designs and I honestly can’t imagine using any other baking cups.

Pop the cupcakes into the oven to bake.

How Do I Know When the Cupcakes Are Ready?

So, you will know the cupcakes are ready when they are golden brown and if you gently press the top of them, they should spring back.

Pornstar Martini Cupcakes

Lemon Gin Drizzle Cake

Strawberry Daiquiri Macarons

You could also use a cake skewer to test the cupcake. If the skewer comes out with batter on put them back into the oven for 3-4 minutes and repeat until the skewer comes out clean.

Cooling Your Pina Colada Cupcakes

Once your cupcakes have baked leave them to cool in the muffin tray for 10-15 minutes before transferring them to a wire rack to cool completely.

Buttercream

To make the buttercream start by mixing together the butter and icing sugar until it is thick and pale. Add in the pineapple juice and mix. If you find the mixture is still a bit thick add in an extra teaspoon of the juice and mix again. Repeat until you reach the desired consistency.

Finally, add in some yellow food colouring a little at a time. Mixing in between each addition until you reach the desired consistency.

I use this Sunflower Yellow Food Colouring. I wouldn’t recommend supermarket food colourings as they are normally quite weak so you need to use a lot to get vibrant colour and it can sometimes leave a funny aftertaste. If you can I would recommend using a gel or oil or even a powder-based food colouring.

Once you have reached the desired consistency pop the buttercream into a piping bag with your favourite nozzle. I used Wiltons 1M Piping Tip and leave to one side.

Decoration

Add the coconut to a large bowl and leave it to one side.

Pipe the buttercream around the edge of the cupcake and dip it into the coconut until the buttercream is completely covered. Finish by piping a swirl on top of the coconut buttercream.

To decorate the top I sprinkled over some more coconut and of course you can’t have a cocktail without an umbrella.

Alternatives

To make this alcohol free just don’t add the rum. The cupcakes will still taste delicious without it.

The decoration is completely optional you can decorate these however you wish.

Equipment

Piping Tip

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5 from 2 votes