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79% would make again

Piña Colada Cupcakes



for 12 servings

The Cupcakes

  • 2 ½ cups caster sugar (280 g)
  • ¾ cup butter (200 g), melted
  • 2 eggs
  • ½ cup coconut milk (100 mL), malibu preferred
  • 2 tablespoons pineapple juice
  • 2 tablespoons coconut cream
  • 2 cups plain flour (240 g)
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 pinch salt

The Topping

  • 3 ½ cups icing sugar (450 g)
  • 1 cup butter (250 g)
  • ¼ cup double cream (60 mL)
  • 1 tablespoon coconut rum
  • 1 tablespoon pineapple juice

Nutrition Info

Powered by
    Calories 548
    Fat 25g
    Carbs 78g
    Fiber 0g
    Sugar 60g
    Protein 4g

Estimated values based on one serving size.



  1. Whisk the melted butter and sugar together until noticeably thicker in consistency (about 3 minutes).
  2. Add the eggs, coconut rum, pineapple juice and coconut cream and whisk again until combined.
  3. In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt. Add gradually to the butter and rum mixture, mixing each time.

  5. Pour the cake batter into a jug and then pour into 12 cupcake cases, about ¾ of the way up. Bake for 15-18 minutes at 180°C (350˚F).
  6. Once the cupcakes are out and have cooled, prepare the topping. Whisk the icing sugar, butter, double cream, coconut rum and pineapple juice together until thick and creamy.
  7. Using a piping bag or zip top bag with a small corner cut off, pipe the topping onto the cupcakes and decorate with some dessicated coconut, cherries and a straw.
  8. Enjoy!

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