Vegan Pina Colada Cupcakes🍍Soft and fluffy pineapple coconut cupcakes topped with a luscious coconut buttercream frosting. It’s like experiencing the sweet taste of an island paradise with each bite!
Once a year I travel with a group of girl friends to Cabo San Lucas, Mexico. For a few heavenly days we relax on the beach and chick chat for hours while enjoying Mexican food and tropical drinks like pina coladas. There’s just something magical about the combination of sweet pineapple, creamy coconut and rum blended together in a frothy fruity cocktail.
This last year, for obvious reasons, we didn’t take our annual girls getaway, but that didn’t stop me from wanting to recreate a taste of what makes those trips so much fun. I enlisted my daughter Madison’s fab baking skills and together we created pina colada cupcakes. They turned out delish! It was like a mini vacation wrapped up in a bite-sized pineapple coconut cake. Calgon take me away!
🥕Love coconut? You might also enjoy this other favorite vegan cake recipe.
They were so good, we decided to make this a family-friendly recipe without alcohol so everyone can enjoy them. Not to worry, I’ve included an option to add rum if you prefer. 😉
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Why you’ll love these cupcakes
- They’re fluffy, moist and super scrumptious.
- The coconut buttercream frosting is unbelievably rich & creamy.
- Dairy and egg-free.
- Easy to make and fun to decorate!
- Can be prepared without or with rum.
- You can have a batch of cupcakes ready to enjoy in about an hour!
- This recipe is flexible, you can substitute some ingredients as needed.
Ingredients
Fill cupcake pan with batter. 
Hot from the oven.
🥕See complete recipe below for details on making these scrumptious cupcakes!
🥕Baking Tips
Here’s a few helpful hints on how to make the best vegan pina colada cupcakes.
- Use either fresh or bottled pineapple juice for the best flavor.
- Use unsweetened coconut milk not coconut cream as it is too thick. Canned coconut milk is fine, be sure to stir it really well so the liquid and thickened milk are thoroughly combined.
- Baking powder – The fresher the better, as it tends to lose its rising oomph over time.
- Sift the dry ingredients to make the batter less lumpy and provide a finer crumb.
- Alternate the wet & dry ingredients while mixing. It will make the batter smoother.
- Allow the butter to soften (but not melt) before using.
- Lightly toasting the flaked coconut will bring out the flavor! Simply spread flakes on a baking sheet and place under a broiler for a few seconds. Keep a close eye so it doesn’t burn.
- Coconut buttercream frosting – add coconut milk one tablespoon at a time until desired consistency. The frosting should be smooth, thick and hold a peak without being too stiff. Since it is made with butter, the frosting will soften and could melt during a hot day or outdoors. I suggest refrigerating the frosted cupcakes until ready to serve. Note: If you would like to add rum extract to your frosting, use no more than ½ teaspoon
Variations & Substitutions
- Vegan egg replacers – We like Bob’s Red Mill , or you can use any powdered egg replacer or flax meal (1 tablespoon ground flax meal combined with 3 tablespoon water per egg. Allow to sit for a few minutes to thicken before using).
- Rum Extract – Substitute with imitation rum or 2-3 teaspoon of your favorite rum
- Flaked coconut – I prefer unsweetened flaked coconut, but you can also use sweetened.
- White sugar – granulated white sugar works best in this recipe as it provides a finer texture, but you can substitute with brown or raw sugar if needed.
FAQ’s
The best thing about making cupcakes is eating them, but decorating them is an easy second best. This recipe is all about the island flavors and vacation vibe you would expect while drinking a pina colada. Some popular decorations you might like to use are: Cocktail umbrellas, colorful cocktail picks or paper straws, fresh pineapple wedges, toasted coconut, maraschino cherries – or as I prefer – sliced strawberries. Make them as fancy or as simple as you like!
Want to mix up a batch of adult vegan pina colada cupcakes with coconut buttercream? Here’s a couple ways you can do it.
1. This recipe specifies rum extract, which is a concentrated rum flavoring. If you want to add real rum to the batter, I suggest replacing the rum extract with 2-3 teaspoon of your favorite rum.
2. If you really want to ramp up the rum flavor, you can replace the rum extract in the batter with 1 extra teaspoon of pineapple juice. After baking and before icing, either use pipettes to infuse the center of each cupcake with a rum of your choice or use a toothpick to poke a few holes in top and drizzle a small amount of rum over the holes. A little bit will go a long way, so I suggest adding no more than ½ teaspoon per cupcake or they may get overly moist and taste too boozy.
Yes, you can add crushed pineapple but it will change the texture of the cupcakes, making them chewier and denser. I would suggest decreasing the amount of pineapple juice to balance the added liquid in the crushed pineapple.
Like most baked goods, cupcakes should be enjoyed the first day as they tend to dry out over time.
I wanted to find out the best way to keep cupcakes fresh longer, so I asked an expert, my friend Robin Ross, owner of Cupcakes Squared, a fabulous bakery and cupcakery in San Diego, California. According to Robin, ‘Airtight containers are key. Frostings will last, as the sugar is a preservative, but the cakes will dry out if not kept airtight. You can store them on a kitchen counter or refrigerator up to 3 days or in a freezer for a longer period of time.‘
Yes! Depending on the size of cake pan(s) you will use, I would suggest at least doubling this recipe for an 8″ round two-layer or one layer 9″ x 13″ cake. Increase the baking time to 25-30 minutes (check at about 23 minutes).
Looking for more delish vegan cake recipes? Here you go!
- Devils Food Cake
- Simple Lemon Blueberry Bread
- Old Fashioned Applesauce Cake
- Mom’s Carrot Cake
- Easy Homemade Pumpkin Bread
very vegan 🍍 very good
Vegan Pina Colada Cupcakes with Coconut Buttercream
Equipment
- One large and two medium mixing bowls
- Electric hand or stand mixer
- One rubber or silicone spatula
- Cupcake/muffin pan
- Cupcake liners (paper or silicone)
- Pastry bag with tips or a flat spreader (for icing)
- Wire cooling rack (optional)
Ingredients
Cupcakes
- 1 ¾ C flour all-purpose
- 1 ½ t baking powder
- ¼ teaspoon baking soda
- ½ t salt
- ½ C vegan butter soft
- ¾ C white sugar
- 2 vegan egg replacer equivalent of 2 eggs, prepared to package directions.
- ½ C coconut milk unsweetened – thoroughly stirred
- ½ C pineapple juice fresh, bottled or canned
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract 🥕See baking tips below for using real rum.
Coconut Buttercream Frosting
- 4 C powdered sugar
- ½ C vegan butter softened
- 2 tablespoon coconut milk unsweetened – thoroughly stirred
- ½ teaspoon vanilla extract
- 1 pinch salt
Toasted Coconut Flakes
- ½ C flaked coconut
Instructions
Cupcakes
- Preheat oven to 350° F
- In a medium mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- Using an electric mixer, in another medium bowl, combine softened butter and sugar until fully creamed together.
- Continue mixing while adding the remaining wet ingredients (egg replacer, coconut milk, pineapple juice, vanilla and rum extract) to the butter and sugar.
- In a large bowl, gradually add dry ingredients with the wet ingredients, alternating a small amount at a time until fully combined. The batter should be smooth and not lumpy.
- Line a cupcake pan with paper wrappers or silicone molds
- Ladle batter in each cup until ⅔ full. (Cupcakes will rise during baking)
- Place cupcake pan on center rack in oven.
- Bake at 350° approximately 20 minutes. Begin checking at 18 minutes. The cupcakes should look lightly golden, and the tops should spring back when lightly touched. You can also test for doneness by inserting a toothpick. If it comes out dry, the cupcakes are done.
- Allow to cool for a few minutes. Remove from pan and continue cooling on a wire rack.
- Cupcakes must be completely cool before icing.
Coconut Buttercream Frosting
- In a medium bowl, combine powdered sugar, salt and softened butter using an electric mixer. Add vanilla and 2 tablespoon coconut milk. Beat until the frosting is smooth and thick. It should hold a peak when the beaters are lifted. If it's too thick, gradually add a little bit of coconut milk until it reaches a desired consistency.
- Ice cupcakes using a flat knife or spreader or a pastry bag with decorative tips.
Toasted Coconut Flakes
- Spread flaked coconut onto a baking pan. Broil in oven for a few seconds. Keep a close watch as it will brown very quickly. Remove from oven when coconut is lightly browned on the edges.
- Sprinkle onto iced cupcakes. Add pineapple wedges or other decorations and serve.
Notes
- Pineapple – Use fresh, bottled or canned pineapple juice.
- Use unsweetened coconut milk not coconut cream as it is too thick. Canned coconut milk is fine, be sure to stir it really well so the liquid and thickened milk are thoroughly combined.
- Baking powder – The fresher the better, as it tends to lose its rising oomph over time.
- Sift the dry ingredients to make the batter less lumpy and provide a finer crumb.
- Alternate the wet & dry ingredients while mixing. It will make the batter smoother.
- Allow the butter to soften (but not melt) before using.
- Lightly toasting the flaked coconut will bring out the flavor! Simply spread the coconut on a baking sheet and place under a broiler for a few seconds. Keep a close eye on it because coconut can burn fast!
- Coconut buttercream frosting – add coconut milk one tablespoon at a time until desired consistency. The frosting should be smooth, thick and hold a peak without being too stiff. Since it is made with butter, the frosting will soften and could melt during a hot day or outdoors. I suggest refrigerating the frosted cupcakes until ready to serve. Note: If you would like to add rum extract to your frosting, use no more than ½ teaspoon
- Vegan egg replacers – We like Bob’s Red Mill , or you can use any powdered egg replacer or flax meal (1 tablespoon ground flax meal combined with 3 tablespoon water per egg. Allow to sit for a few minutes to thicken before using).
- Rum Extract – (Cupcake batter) Substitute with imitation rum or 2-3 teaspoon of your favorite rum (I suggest coconut)
- Flaked coconut – I prefer unsweetened flaked coconut, but you can also use sweetened.
- White sugar – granulated white sugar works best in this recipe, providing a finer texture, but you can substitute with brown or raw if needed.
Nutrition
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
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These fabulously fluffy and luscious cupcakes are the perfect dessert for any tropical themed event or anytime you want to bite into a little piece of paradise!🍍
Sweet recipe Connie!
Aww, thank you Robin!💚🥕