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70% would make again

Piña Colada Cupcakes

This content is intended solely for users of legal drinking age. Drink responsibly.

Ingredients

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

  • Calories 615
  • Fat 32g
  • Carbs 78g
  • Fiber 0g
  • Sugar 60g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  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.
  4. 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).
  5. 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.
  6. 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.
  7. Enjoy!

Ingredients

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

  • Calories 615
  • Fat 32g
  • Carbs 78g
  • Fiber 0g
  • Sugar 60g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  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.
  4. 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).
  5. 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.
  6. 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.
  7. Enjoy!

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