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!
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.
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!
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
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.
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 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.
Frost your cupcakes…
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.)
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.
PrintGluten-Free Pina Colada Cupcakes
- Prep Time: 20-30 minutes
- Cook Time: 18 minutes
- Total Time: 30-45 minutes
- Yield: 18-24 cupcakes 1x
- Category: dessert
- Method: baking
Ingredients
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.
Alyssa Winters says
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.