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Living Well Mom

I help moms with simple, natural ways to look after their families. Find recipes, fun stuff for kids, and simple DIY ideas. Plus natural solutions made easy peasy!

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Gluten-Free Pina Colada Cupcakes

By Erika in Desserts

cupcakes gluten-freeThis post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

One of my all-time favorite flavors is Pina Colada because it’s such a delicious blend of tropical and always transports me to a happy place. (The alcohol helps but it’s mainly the pineapple-rum-coconut flavors that draw me in.)

And I’m thrilled to have captured that delicious trio of flavor together into a cupcake!

Pineapple, rum, and coconut blend perfectly together to make moist, tropical-flavored gluten-free Pina Colada Cupcakes. Bonus: this recipe is simple to make!

pina colada cupcakes gluten-free dessert recipe this idea now...

There are some awesome recipes that most people would never guess were gluten-free because they are THAT delicious. And I’d consider this gluten-free Pina Colada Cupcake recipe to be one of them.

I used to make the most amazing Pina Colada Cake recipe from Tidy Mom for myself and my best friend’s birthdays because it was our favorite special treat.

But then my family went gluten-free (I discovered gluten makes me tired and that’s never good) and I went back to the drawing board for many things, including our favorite desserts. As time has passed and I’ve become more confident with my gluten-free cooking and baking, I’ve adjusted many of our old favorite recipes to gluten-free.

Last spring my best friend and I decided it was time to tackle the pina colada cake. But then it turned into cupcakes because cupcakes are a bit easier all around. After several trial batches, I came up with this absolutely delicious, mouth-watering version of gluten-free Pina Colada Cupcakes.

gluten-free pina colada cupcakes recipe

I included quite a bit more pineapple in my recipe than the one I based it on LINK because it leaves the cupcakes perfectly moist and adds a stronger tropical flavor to the cupcake. But not too strong (though, in my opinion, it’s hard to overdo the pineapple in a recipe.)

As is the case with most of my recipes, these gluten-free pina colada cupcakes are easy to make and don’t require any additional time in the kitchen. And you don’t have to stand on your head or have the room temperature “just so” as it feels like you do with some gluten-free recipes – these cupcakes are EASY!

pina colada cupcakes recipe gluten-free dessert

How to Make Gluten-Free Pina Colada Cupcakes

(scroll down for the printable recipe)

¾ cup butter, softened
1 cup cane sugar
4 eggs, room temperature
1 (20oz) can crushed pineapple in juice
½ cup coconut cream (I skim the thick cream off the top of this canned coconut milk). Using coconut milk will alter the texture of these cupcakes.)
2-3 tsp coconut extract (I use 3 tsp because I like a stronger flavor – if you prefer a lighter flavor, use 2 tsp)
3 cups gluten-free 1-to-1 flour blend (I use Bob’s Red Mill)
1 ½ tsp baking powder
1 ½ tsp baking soda
¾ tsp salt

Frosting:

½ cup (1 stick) butter, softened
8 oz cream cheese, softened
3-4 cups confectioners’ sugar
½ tsp vanilla extract
2-3 tsp coconut extract
1-2 Tbsp dark rum OR ½-1 tsp rum extract with 2-4 tsp heavy cream
Maraschino cherries

ingredients for Gluten-free Pina Colada cupcakes

Preheat your oven to 350°F and place paper muffin cups into 2 muffin tins. You’ll need 18-24 depending on how large you want your cupcakes to be.

In a large bowl, cream the butter until whipped and soft. Add the sugar and eggs, one at a time. Beat well after each addition.

the ingredients mixed together in a bowl on a table

layout of printable recipe binder pages

Mix in the crushed pineapple, coconut cream, and coconut extract. (If you like a stronger coconut flavor, use 3 tsp. If you prefer less, use 2 tsp. I personally prefer 3 tsp coconut extract.)

the ingredients being mixed together in a bowl

Add the flour, baking powder, baking soda, and salt. Beat for one minute on medium-high speed.

the batter mixed all together

Pour into the lined muffin tins, fill each one about ⅔ of the way.

batter in cupcake molds

Bake for 15-18 minutes or until tests done when a toothpick or fork inserted in the middle comes out clean.

cupcakes baked all the way

Cool completely.

For the Rum Frosting:

Beat the butter until smooth and whipped. Add the cream cheese and mix well. Slowly add the confectioners’ sugar, adding ½ to 1 cup at a time. Add 3 cups and check the consistency.

If it needs more thickness, add ½ cup more confectioners’ sugar until 4 cups have been added.

Add the vanilla and coconut extract (add 2 tsp coconut extract first, then test for taste. Add more if you prefer a stronger coconut flavor.) Next, add the rum OR rum extract and heavy cream. Start with 1 tsp heavy cream and add 1 teaspoon more each time until the frosting is at your desired consistency. If it’s too thin, you can add more confectioners’ sugar to thicken it up.

Beat well for 1-2 minutes until the frosting is fluffy.

rum buttercream frosting | pina colada cupcakes gluten-free

Frost your cupcakes…

Cupcakes on a rack

Add a maraschino cherry to the top of each cupcake for added decoration and flavor.

After all, a Pina Colada needs a cherry on top!

(Note: if you’re avoiding dyes, you’ll want to leave the cherries off. I usually leave a few cupcakes without so my kids can eat them without since two are sensitive to dyes.)

cupcakes with a cherry on top

Tip: if the weather is warm, you may need to refrigerate the frosting for 20-30 minutes or until it’s firmer and a better consistency for frosting.

Enjoy your delicious moist gluten-free Pina Colada Cupcakes! Store your cupcakes in the refrigerator, especially on hot summer days.

Makes: 18-24 cupcakes.

Print

Gluten-Free Pina Colada Cupcakes

cupcakes with a cherry on top
Print Recipe

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  • Author: Erika
  • Prep Time: 20-30 minutes
  • Cook Time: 18 minutes
  • Total Time: 30-45 minutes
  • Yield: 18-24 cupcakes 1x
  • Category: dessert
  • Method: baking

Ingredients

Scale

¾ cup butter, softened
1 cup cane sugar
4 eggs, room temperature
1 (20oz) can crushed pineapple in juice
½ cup coconut cream
2–3 tsp coconut extract
3 cups gluten-free 1-to-1 flour blend
1 ½ tsp baking powder
1 ½ tsp baking soda
¾ tsp salt

Frosting:

½ cup (1 stick) butter, softened
8 oz cream cheese, softened
3–4 cups confectioners’ sugar
½ tsp vanilla extract
2–3 tsp coconut extract
1–2 Tbsp dark rum OR ½-1 tsp rum extract with 2-4 tsp heavy cream
Maraschino cherries

Instructions

Preheat your oven to 350°F. Place paper muffin cups into 2 muffin tins (you’ll need about 18, possibly more if you use less batter).

For the Cupcakes:

In a large bowl, cream the butter until whipped and soft. Add the sugar and eggs, one at a time. Beat well after each addition. Mix in the crushed pineapple, coconut cream, and coconut extract. (If you like a stronger coconut flavor, use 3 tsp. If you prefer less, use 2 tsp. I personally prefer 3 tsp coconut extract.)

Add the flour, baking powder, baking soda and salt. Beat for one minute on medium-high speed.

Pour into the lined muffin tins, fill each one about ⅔ of the way. Bake for 15-18 minutes or until tests done when a toothpick or fork inserted in the middle comes out clean.

Cool completely.

For the frosting:

Beat the butter until smooth and whipped. Add the cream cheese and mix well. Slowly add the confectioners’ sugar, adding ½ to 1 cup at a time. Add 3 cups and check the consistency.

If it needs more thickness, add ½ cup more confectioners’ sugar until 4 cups have been added. Add the vanilla and coconut extract (add 2 tsp coconut extract first, then test for taste. Add more if you prefer a stronger coconut flavor.) Next, add the rum OR rum extract and heavy cream. Start with 1 tsp heavy cream and add 1 teaspoon more each time until the frosting is at your desired consistency. If it’s too thin, you can add more confectioners’ sugar to thicken it up.

Beat well for 1-2 minutes until the frosting is fluffy.

Frost your cupcakes and add a maraschino cherry to the top of each cupcake for added decoration and flavor.

Notes

Note: if the weather is warm, you may need to refrigerate the frosting for 20-30 minutes or until it’s firmer and a better consistency for frosting.

Store your cupcakes in the refrigerator.

gluten-free pina colada cupcakes - dessert recipe

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    Filed Under: Desserts, Recipes Tagged With: cupcakes, gluten-freePublished on September 10, 2018

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    About Erika

    Erika Bragdon is a flower essence practitioner and a second-generation homeschooling mom with 3 kids at home and 1 in college. She enjoys her chickens, goats, and gardening on a small farm in New Hampshire, and is passionate about sharing flower essences and more ways to renew body, mind, and soul with moms.

    Comments

    1. Alyssa Winters says

      October 16, 2018 at 2:15 am

      Hi Erika, thank you for sharing this delicious recipe with us. I will definitely try this recipe and share with my friends too. Keep posting.

      Reply

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