Get ready to fall head over heels for Strawberry Piña Colada Cupcakes—a tropical treat that’s every bit as fun and festive as it sounds! Imagine the flavors of pineapple, coconut, and strawberries, all tucked into a fluffy cupcake with a sunset swirl of buttercream on top. These cupcakes are a guaranteed crowd-pleaser for parties, special occasions, or anytime you want to channel those vacation vibes, right at home.
Ingredients You’ll Need
This ingredient list features a handful of delicious components that each play a starring role in our Strawberry Piña Colada Cupcakes. From the sweet tang of tropical fruits to the creamy coconut and that beautiful strawberry swirl, every item is simple but adds a vibrant punch of flavor or texture to your cupcakes!
- White or yellow cake mix: The perfect head start for tender, consistent cupcakes and a great blank canvas for those tropical add-ins.
- Cream of coconut (like Coco López): Adds rich coconut flavor and moisture that will have each bite practically melt in your mouth!
- Large eggs: Essential for structure and keeping the cupcakes wonderfully fluffy.
- Vegetable oil: Gives your cupcakes that plush, soft crumb we all love.
- Crushed pineapple, drained: Bursts of sweet, juicy pineapple in every bite; don’t forget to drain well so your batter isn’t too wet.
- Unsalted butter, softened: The base of a dreamy frosting that’s rich, creamy, and spreads like silk.
- Powdered sugar: For the classic sweet, cloud-like frosting finish.
- Milk or pineapple juice: Just a splash brings your frosting to perfectly spreadable (or pipeable) consistency, with extra tropical flavor.
- Strawberry jam or puree: The secret to that lovely swirl on top and a zing of berry brightness.
- Toasted coconut, for garnish: Adds irresistible crunch and gorgeous, golden color right before serving.
How to Make Strawberry Piña Colada Cupcakes
Step 1: Prep Your Oven and Cupcake Liners
Start by preheating your oven to 350°F (175°C), then line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and are easy to remove—always a confidence booster when you’re after bakery-worthy results!
Step 2: Mix the Cupcake Batter
In a large mixing bowl, combine the cake mix, cream of coconut, eggs, and vegetable oil. Use an electric mixer on medium speed and beat everything together for about two minutes. This aerates your batter, ensuring cupcakes that are extra light, yet absolutely moist from all that delicious coconut and pineapple.
Step 3: Add Pineapple for That Piña Colada Twist
Gently fold in your well-drained crushed pineapple. You want the pineapple evenly distributed, but try not to overmix—just enough so every cupcake will get a little tropical surprise in the center!
Step 4: Fill and Bake
Spoon the batter into your cupcake liners, filling each about two-thirds full. This keeps them from overflowing but allows that perfect dome shape. Slide your tray into the oven and bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Let your Strawberry Piña Colada Cupcakes cool completely before frosting (trust me, patience pays off).
Step 5: Make the Frostings
While the cupcakes cool, beat the softened butter until smooth and creamy. Gradually add your powdered sugar—don’t rush, or you’ll have a sugar storm in your kitchen. Add milk (or pineapple juice) as needed for a fluffy, pipeable texture. Now, split your frosting in half. Blend the strawberry jam or puree into one bowl for a fresh berry twist, and leave the other half plain coconut.
Step 6: Frost and Garnish with Flair
You can pipe both frostings side-by-side in a piping bag for a stunning swirl, or spread the coconut frosting and add a dollop of strawberry right on top. Scatter a shower of toasted coconut over each cupcake and you’ve got an utterly irresistible, Instagram-ready creation!
How to Serve Strawberry Piña Colada Cupcakes
Garnishes
Go wild with garnishes to make your Strawberry Piña Colada Cupcakes truly stand out! A little extra toasted coconut on top is always a great call, but why not take it further with mini paper umbrellas, a slice of fresh strawberry, or even a pineapple wedge perched jauntily on the frosting?
Side Dishes
A platter of seasonal tropical fruits like mango, kiwi, and papaya is the ideal partner. For grown-ups, serve alongside a chilled sparkling punch or even classic Piña Colada cocktails to really bring the party vibes home.
Creative Ways to Present
Arrange these cupcakes in concentric circles or as a colorful tiered display on a cake stand for maximum wow factor. For birthdays or baby showers, consider topping each one with a unique, edible candy decoration. If you want to keep it simple but stunning, just pile them high on a bright platter and watch them disappear!
Make Ahead and Storage
Storing Leftovers
Keep any extra Strawberry Piña Colada Cupcakes in an airtight container at room temperature (if it’s cool and dry) for up to two days. If it’s warm or humid, they’ll fare better stored in the refrigerator, where they’ll stay fresh for up to four days—just let them come to room temperature before serving for the best flavor.
Freezing
You can absolutely freeze the unfrosted cupcakes for longer storage! Wrap them individually in plastic wrap, then place in a freezer-safe container for up to three months. When you’re ready to serve, thaw them at room temperature and frost with freshly made buttercream.
Reheating
If you prefer your cupcakes just slightly warm, pop them in the microwave for 10 seconds (without frosting) or let them sit at room temperature for 30-60 minutes if they’ve been refrigerated. This brings back that pillowy, bakery-fresh texture.
FAQs
Can I use fresh pineapple instead of canned for these cupcakes?
Absolutely! Fresh pineapple adds extra zing. Just chop it fine and squeeze out the extra juice before folding it into the batter, so your Strawberry Piña Colada Cupcakes don’t get soggy.
Do I need to swirl the strawberry frosting, or can I keep the frostings separate?
It’s entirely up to you! The swirl is beautiful and looks impressive, but you can frost half the batch with coconut and the other half with strawberry if you want to give guests two flavors to try.
How do I toast coconut for the garnish?
Simply spread unsweetened shredded coconut on a baking sheet and bake at 325°F (163°C) for 4-6 minutes, stirring halfway through, until golden and fragrant—it can burn quickly, so keep a close eye on it.
What can I substitute for cream of coconut?
If you can’t find cream of coconut, try using thick coconut milk and adding a few tablespoons of sugar for a sweeter, richer texture—it won’t be quite as lush, but the cupcakes will still be delicious!
Are Strawberry Piña Colada Cupcakes safe for kids?
They certainly are! Unlike the cocktail, these cupcakes contain no alcohol at all—just the blissful flavors of pineapple, coconut, and strawberries for all ages to enjoy.
Final Thoughts
If you’re hunting for a dessert that turns any gathering into a mini vacation, these Strawberry Piña Colada Cupcakes are your ticket to tropical paradise. Don’t be surprised if they fly off the table—one bite, and you’ll see why they’re such a favorite around here. Happy baking!