Enjoy the taste of the classic cocktail now as a cupcake! These are kid-friendly, and the perfect way to incorporate fresh summer pineapples in your desserts.

You can use canned pineapple, but if you have the time to crush a few slices of fresh pineapple, go for it. You’ll get so much more flavor.

Top with maraschino cherries, extra coconut flakes, and a bright and cheery drink umbrella, and your crew will fall in love with this cute little taste of the tropics.

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Piña Colada Cupcakes


  • 1 box (15.25 oz) white cake mix
  • 1/3 cup vegetable oil
  • 1 cup pineapple juice (from the crushed pineapple)
  • 3 egg whites
  • 1 cup sweetened coconut flakes
  • 2/3 cup crushed pineapple
  • 1 tsp coconut extract


  • 1/2 cup butter (1 stick)
  • 1 package (8 oz.) cream cheese
  • 2 tsp vanilla extract
  • 2 tsp coconut extract
  • 3-4 cups powdered sugar


  • another cup of coconut flakes
  • maraschino cherries (with or without stems)
  • pineapple wedges cut very tiny
  • Drink umbrellas

    You also need:

  • hand mixer
  • 1 or 2 12-count cupcake pans
  • cupcake liners
  • toothpicks
  • spoon or scoop
  • knife
  • piping bag and tip (optional)


  1. Preheat oven to 350ºF. Line a cupcake pan with cupcake liners. Recipe makes about 18 cupcakes. Set aside.
  2. In a large bowl, add the cake mix, vegetable oil, and crushed pineapple, and beat with a hand mixer until just combined. Add the coconut, pineapple, coconut extract and mix well.
  3. Fill the cupcake liners about 3/4 of the way full. Bake for 18-20 minutes.
  4. Remove cupcakes from oven and let cool completely on a wire rack.
  5. Meanwhile, make the frosting by beating together cream cheese and butter. Next, add the extracts and beat again. Then, add powdered sugar one cup at a time and combine until desired level of sweetness.
  6. Pipe or spread frosting onto cooled cupcakes. Top each with a cherry and pineapple wedge. Sprinkle with extra coconut flakes. Secure pineapple with a toothpick or, alternatively, spear pineapple wedge with the drink umbrella to hold it in place.
  7. Serve for National Piña Colada Day, July 10, or any day that you want a taste of this tropical treat!

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Cooking a fiesta at home? See, our boozy margarita cupcake recipe, too!

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Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.