If you are looking to bring a burst of tropical sunshine and a touch of fruity elegance to your dessert table, this Piña Colada Cupcakes with Blackberry Frosting Recipe is exactly what you need. These cupcakes sing with the vibrant flavors of coconut and pineapple, enhanced by a luscious, tangy blackberry frosting that adds a stunning pop of color and delicious complexity. Each bite is a delightful tropical getaway, perfectly balancing sweet, tart, and creamy textures that will have you reaching for seconds and sharing with friends — trust me, you won’t want to keep these to yourself!
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients for this Piña Colada Cupcakes with Blackberry Frosting Recipe is a breeze, and each one plays a crucial role in creating the perfect harmony of flavors and textures. From the creamy coconut milk to the fresh blackberries, all contribute to the magic in these cupcakes.
- Butter (softened): Provides richness and moisture to the cupcakes for a tender crumb.
- Granulated sugar: Adds sweetness and helps create a light, fluffy texture.
- Light brown sugar: Gives a subtle caramel note that complements the tropical ingredients.
- Large eggs: Bind the ingredients and add structure for perfect rise.
- Pineapple juice: Brings in natural tropical sweetness and moisture.
- Coconut milk: Adds a smooth creaminess and authentic coconut flavor.
- Coconut extract: Intensifies the coconut taste in the cupcakes.
- All-purpose flour: The foundation of the cupcake’s structure and texture.
- Baking soda: Leavens the cupcakes, making them light and airy.
- Salt: Balances sweetness and enhances overall flavor.
- Crushed pineapple (drained): Essential for the fruity filling that bursts with pineapple goodness.
- Cornstarch: Thickens the pineapple filling to a perfect consistency.
- Rum extract: Adds warmth and a hint of sophistication in the filling.
- Butter (room temperature) for frosting: Creates a creamy, fluffy base for the blackberry frosting.
- Powdered sugar: Sweetens the frosting while keeping it smooth.
- Blackberries: Fresh blackberries are pureed for a tangy, vibrant frosting.
- Seedless blackberry spread/jelly: Enhances the deep berry flavor and texture in the frosting.
- Lemon juice: Brightens the frosting with a little zing.
- Sweetened coconut flakes (for garnish): Add crunch and a tropical finish to each cupcake.
- Fresh blackberries (for garnish): Provide a beautiful, fresh contrast on top.
How to Make Piña Colada Cupcakes with Blackberry Frosting Recipe
Step 1: Prepare the Coconut Flake Garnish and Pineapple Filling
Start by pulsing sweetened coconut flakes in a food processor until they become small, delicate pieces perfect for garnish. Set those aside. Drain the crushed pineapple, reserving the juice for your batter. Blend half the pineapple to smooth pureé, then cook it with brown sugar, cornstarch, pineapple juice, and rum extract until it thickens slightly. This luscious pineapple filling will be the hidden treasure in your cupcakes.
Step 2: Make the Blackberry Puree for Frosting
While the pineapple mixture cools, blend fresh blackberries and push the puree through a fine mesh sieve to remove seeds. This silky blackberry juice will infuse your frosting with vibrant color and tartness, making it the perfect complement to the sweet cupcakes.
Step 3: Prepare the Cupcake Batter
Preheat your oven to 375°F and line a muffin tin with paper cups. Cream softened butter with both sugars until light and fluffy. Incorporate the eggs, pineapple juice, coconut milk, and coconut extract, mixing thoroughly. Whisk together the flour, baking soda, and salt, then add this to your wet ingredients, mixing just until combined. Overmixing can make cupcakes tough, so be gentle.
Step 4: Bake the Cupcakes
Use a #30 scoop or a generous spoonful to fill each muffin cup just over halfway. Bake for 14 to 15 minutes, rotating the tray halfway through for even baking. Your kitchen will start smelling like a tropical paradise soon! Once baked, transfer cupcakes to a cooling rack and chill them completely in the fridge before decorating.
Step 5: Make the Blackberry Frosting
Whip room-temperature butter until creamy using a mixer with a whisk attachment. Gradually add powdered sugar, starting with half. Combine blackberry puree, seedless blackberry jelly, and lemon juice, then mix into the butter mixture. Add remaining powdered sugar until your frosting reaches the perfect pipeable thickness. Set this frosting aside in a piping bag fitted with a Wilton 2D tip for beautiful decorative swirls.
Step 6: Fill and Frost the Cupcakes
With a paring knife, carefully cut out the center of each chilled cupcake, removing a small cone-shaped piece. Pipe the chilled pineapple filling into each hollow, then replace the cut-out tops. Pipe the blackberry frosting generously over the cupcakes, starting at the edges and moving toward the center. Finish with a sprinkle of coconut flakes and place a fresh blackberry on top of each cupcake for that final flourish.
How to Serve Piña Colada Cupcakes with Blackberry Frosting Recipe
Garnishes
Blackberries and sweetened coconut flakes not only add a stunning visual appeal but also enhance the flavor profile with contrasting sweetness and texture. Feel free to add a small paper umbrella or a mint sprig for an extra tropical vibe that’s sure to wow your guests.
Side Dishes
These cupcakes pair beautifully with light, fruity beverages like a crisp white wine, sparkling water with lime, or even a refreshing tropical punch. For a fuller dessert experience, serve alongside a bright fruit salad featuring mango, kiwi, and passionfruit to echo the tropical theme perfectly.
Creative Ways to Present
Transform your cupcakes into a festive centerpiece by arranging them on a wooden serving board surrounded by fresh pineapple slices and blackberries. If you want to get really creative, try serving them in mini tiki baskets or atop palm leaf plates to enhance the vacation feel for any gathering.
Make Ahead and Storage
Storing Leftovers
After you have enjoyed your first round of Piña Colada Cupcakes with Blackberry Frosting Recipe, store any leftovers in an airtight container at room temperature for up to five days. This keeps the cupcakes moist and the frosting luscious without drying out.
Freezing
To preserve your cupcakes for longer, freeze them uncovered for about an hour, then wrap each cupcake individually in plastic wrap and place them in a freezer bag. This method protects the frosting and flavors. Frozen cupcakes can last up to three months. When ready to eat, thaw overnight in the refrigerator.
Reheating
For a freshly baked taste, let the cupcake come to room temperature naturally or warm slightly in the microwave for 10-15 seconds. Avoid heating too long as the frosting may soften excessively.
FAQs
Can I use frozen pineapple instead of canned crushed pineapple?
Absolutely! Just thaw the frozen pineapple fully and drain any excess liquid before using. This keeps your pineapple filling from becoming too watery and maintains the right consistency.
What if I don’t have rum extract? Can I omit it?
Yes, you can skip the rum extract if you prefer. The cupcakes and filling will still be delicious, but the rum extract adds a subtle depth that complements the tropical flavors beautifully.
How do I prevent the frosting from becoming too runny?
Make sure your butter is at room temperature but not melted. Gradually add powdered sugar to achieve the proper thickness, and chill the frosting briefly if needed before piping.
Can I substitute the coconut milk with almond milk?
You can, but coconut milk adds a unique richness and flavor key to this recipe’s tropical flair. Almond milk will produce a lighter cupcake and alter the overall taste.
Is it possible to make these cupcakes gluten-free?
Yes, by replacing all-purpose flour with a gluten-free flour blend designed for baking, you can enjoy this recipe wheat-free. Just ensure your blend includes xanthan gum for structure.
Final Thoughts
Making the Piña Colada Cupcakes with Blackberry Frosting Recipe is like bringing a tropical vacation right to your kitchen. They are simply bursting with flavor and perfect for any occasion, whether a casual get-together or a festive celebration. Trust me, once you try these, they’ll become a beloved favorite that you’ll be excited to bake again and again. So go ahead, indulge a little — your taste buds will thank you!
Print
Piña Colada Cupcakes with Blackberry Frosting Recipe
- Total Time: 40 minutes
- Yield: 18 cupcakes
Description
Delight in these tropical Piña Colada Cupcakes with a luscious pineapple filling and vibrant blackberry frosting. Bursting with flavors of coconut, pineapple, and fresh blackberries, these moist cupcakes are garnished with toasted coconut flakes and fresh blackberries for a refreshing, island-inspired treat perfect for any occasion.
Ingredients
Cupcakes:
- ½ cup (113 g) butter, softened
- ¼ cup (50 g) granulated sugar
- ¾ cup (150 g) light brown sugar, gently packed
- 2 large eggs
- ⅓ cup (80 ml) pineapple juice (from pineapple filling)
- ⅓ cup (80 ml) coconut milk (from the can)
- 1 ½ tsp coconut extract
- 1 ½ cups (180 g) all-purpose flour, stirred, spooned & leveled
- 1 ½ tsp baking soda
- ½ tsp salt
Pineapple Filling:
- 20 oz (567 g) can crushed pineapple, drained (save juice for cupcake batter)
- 2 Tbsp light brown sugar
- 1 Tbsp cornstarch
- 1 Tbsp pineapple juice or water
- ½ tsp rum extract
Blackberry Frosting:
- 1 cup (226 g) butter, room temperature
- 4 to 4 ½ cups (480–540 g) powdered sugar
- 1 cup (150 g) blackberries
- 2 to 3 Tbsp seedless blackberry spread or jelly
- 1 tsp lemon juice
Garnish:
- Blackberries
- Sweetened coconut flakes
Instructions
- Prepare Coconut Flakes: Using a food processor, blend the coconut flakes into small pieces, then set aside for garnish. Rinse the container to use for the next step.
- Make Pineapple Filling: Drain the pineapple juice from the can into a measuring cup and save it for the cupcake batter. Pour half of the crushed pineapple into the food processor and blend until smooth, then transfer to a small saucepan. Add brown sugar, cornstarch, 1 tablespoon pineapple juice (or water), and rum extract. Heat the mixture until it boils and thickens slightly. Remove from heat and let it cool completely in the refrigerator.
- Prepare Blackberry Puree: Blend blackberries in the food processor, then press the mixture through a fine mesh sieve into a bowl. Set aside to use in the frosting.
- Preheat Oven and Prep Muffin Tin: Preheat oven to 375°F (190°C) and line an 18-cup muffin tin with paper liners.
- Make Cupcake Batter: In a stand mixer fitted with a paddle attachment, cream the softened butter with the granulated and brown sugars until fluffy. Add eggs, pineapple juice, coconut milk, and coconut extract, mixing well. Scrape down the sides of the bowl as needed. In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet mixture all at once and mix until just incorporated, avoiding overmixing.
- Bake Cupcakes: Using a #30 scoop, fill each muffin cup with a rounded scoop of batter just over half full. Bake at 375°F for 14 to 15 minutes, rotating the tray halfway through the baking time to ensure even cooking. Once baked, remove from oven and cool cupcakes on a rack in the refrigerator.
- Make Blackberry Frosting: In a stand mixer bowl fitted with the whisk attachment, whip the butter until smooth. Add half of the powdered sugar and mix. In a small bowl, combine blackberry puree, blackberry spread, and lemon juice, then add this mixture to the frosting. Mix thoroughly, scraping the sides as needed. Add the remaining powdered sugar until desired consistency is reached. Mix well.
- Fill Cupcakes: Once completely cooled, use a paring knife to cut a circle or cone shape out of the center of each cupcake and set aside the tops. Place the pineapple filling in a sandwich bag and cut off a corner to pipe an equal amount into each cupcake. Replace the cupcake centers on top of the pineapple filling.
- Frost and Garnish: Fit a piping bag with a Wilton 2D tip and fill with the blackberry frosting. Pipe frosting onto each cupcake, starting from the outside towards the center. Sprinkle with toasted coconut flakes and place a fresh blackberry in the center of the frosting.
- Storage: Store leftover cupcakes in an airtight container at room temperature for up to 5 days to maintain freshness.
- Optional Sugar Substitute: For a lighter sweetness using Lite&Sweet, substitute 1 cup Lite&Sweet with 2 Tbsp molasses in the cupcakes and 3 Tbsp Lite&Sweet with ½ tsp molasses in the pineapple filling, following the same preparation steps.
Notes
- Use coconut extract and coconut milk for authentic tropical flavor.
- Ensure cupcakes are completely cooled before filling and frosting to prevent melting.
- Rotating the muffin tray halfway through baking ensures even cooking.
- Discard leftover pureed pineapple or save for smoothies or other uses.
- To toast coconut flakes, spread them on a baking sheet and bake briefly until golden if desired for garnish.
- Substituting Lite&Sweet for sugar requires adding molasses to maintain flavor balance.
- Store cupcakes at room temperature in an airtight container for up to 5 days; refrigeration is for cooling only during preparation.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean-inspired
