Cakes | Grocer to Table

Pina Colada Cupcakes

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Happy Pina Colada Day! To celebrate, I thought I would make these super easy Pina Colada Cupcakes! They are so good but if you are feeding them to the kiddies, eliminate the rum!!

4 pina colada cupcakes on white plate garnished with toasted coconut and maraschino cherryPin
Pina Colada Cupcakes

I rarely drink mixed drinks. It’s not that I don’t like mixed drinks, I like a bunch of them, but I can’t handle the alcohol content anymore. I have to stick with vino. Of course, truth be told, if I stuck with one mixed drink, it would be ok, but what fun is that!! 🙂 Anyway, this recipe is super easy thanks to a boxed cake mix!

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I used a yellow cake, but a white cake would work, as well. Just prepare the batter according to your package directions, except replace some of the liquid with the rum and coconut extract. So, start with the rum and coconut in your measuring cup and then fill the remainder with the recommended amount water.

Cupcakes arranged on a pedestal plate in tiers.Pin

How to make Pina Colada cupcakes

  1. Add filling ingredients to pan. Cook down for about 10-15 minutes, until thick. Cool.
  2. Rum plus water, equal to package directions
  3. Oil according to package directions.
  4. Eggs according to package directions.
  5. Mix together.
  6. Fill with a couple tablespoons of batter.
  7. Add 2 tablespoons filling in the middle.
  8. Fill cupcakes 2/3 full.
  9. Bake according to package directions.
water, oil and eggs in cup. Ingredients in mixing bowl. Cupcakes filled 1/3 full. Pineapple filling added. Cupcakes filled 2/3 full. Bake according to package directions.Pin
  1. While cupcakes are baking, make the frosting. Add butter, vanilla and rum to mixer bowl. Beat.
  2. Sift in 2 cups of powdered sugar. Beat until smoooth. Sift in another 2 1/2 cups powdered sugar to form thick frosting.
frosting mixed up in mixing bowlPin

There is my homage to the wonderful Pina Colada! Happy Pina Colada Day! I hope you enjoyed the recipe! Don’t forget to subscribe to BCC so that you don’t miss a new recipe! I have some great ones coming up this month! Thanks for stopping by!

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Pina colada cupcakes stacked on a pedestal cake plate.Pin
Pina Colada Cupcakes

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White pina colada cupcakes with cherry on top.Pin

Pina Colada Cupcakes

Happy Pina Colada Day! To celebrate, I thought I would make these super easy Pina Colada Cupcakes! They are so good but if you are feeding them to the kiddies, eliminate the rum!!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 24 cupcakes
Calories: 207kcal
Author: Beth Neels
Cost: $4


For Filling

  • 1 can crushed pineapple 15-1/2 oz
  • 1/2 cup Sugar
  • 2 tbsp cornstarch

For Cupcakes

For Buttercream


For filling

  • Mix all filling ingredients in a small saucepan. Bring to boil. Reduce heat simmer until thick, about 10-15 minutes. Cool to room temperature.

For Cupcakes

  • Measure rum, add coconut, fill with water, according to the package directions on cake mix box.
  • Follow the instructions for cake mix.
  • Use cupcake bake cups, or spray cupcake tins with no stick spray. Cover bottom with batter. (2-3 tbsp of cake mix.)
  • Place 2-3 tablespoons of the pineapple filling on top of batter.
  • Fill the tins 2/3 full with more batter.
  • Bake according to the package directions. (usually 18-21 minutes.)

For Buttercream

  • Soften butter to room temperature. Cream butter with electric mixer. Add rum, vanilla and coconut extract. Cream until combined.
  • Add 2 cups sifted powdered sugar and mix well.  Add the 2-1/2 cups of powdered sugar and a scant 1/4 cup coconut milk. Don't add all of the milk until you see if you need it to get it nice and creamy.
  • Frost cupcakes and top with toasted coconut and a maraschino cherry.
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General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.


Calories: 207kcal | Carbohydrates: 36g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 158mg | Potassium: 55mg | Sugar: 27g | Vitamin A: 90IU | Vitamin C: 2.2mg | Calcium: 51mg | Iron: 0.6mg
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  1. 5 stars
    You had me at pina colada! I love pineapple everything! We are celebrating a fun event this week, I’ll be adding these to our menu plan. Thank you

  2. 5 stars
    Finally a recipe which is worth our Rum we brought back from our Cuba vacation. Can’t wait to try out these gorgeous Pina colada cupcakes:)

  3. 5 stars
    Love all those process shots! I don’t even get down with coconut, but these cupcakes are making me change my mind! YUM!

  4. 5 stars
    Wow these pina colada cupcakes look and sound amazing. I can practically taste them! A great summer treat!

  5. 5 stars
    I love the idea of a boozy cupcake! And particularly a pina colada version in all its coconutty goodness. These look wonderful Beth!

  6. 5 stars
    I needed this recipe last week so I could make it for Liam’s graduation party. They would have loved it and it would have been much easier to serve than the Tiramisu which they made a mess. Well bookmarked for next party

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