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Piña Colada Cupcakes


for 12 servings

The Cupcakes

  • 2 ½ cups
    caster sugar (280 g)
  • ¾ cup
    butter, melted (200 g)
  • 2 eggs
  • ½ cup
    coconut milk, malibu preferred (100 mL)
  • 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
    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.
  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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