Gluten-Free Pina Colada Cupcakes

cupcakes with a cherry on top

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¾ cup butter, softened
1 cup cane sugar
4 eggs, room temperature
1 (20oz) can crushed pineapple in juice
½ cup coconut cream
23 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


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


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.


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.

Keywords: gluten-free, dessert, cupcakes, gluten-free dessert, easy cupcakes, pina colada recipe