"If you like Piña Coladas..."

Aloha friends!

Do you wish you were lounging on a beaching with a fruity drink in your hand? But you don't have the luxury of being whisked away on a tropical vacation anytime soon you say? No problem. Who says you can't bring the beach home? And just because us domesticphds love to bake, why not do that with cupcakes?

Thanks to the Facebook memories feature, I was reminded of piña colada cupcakes that I used to make for summer parties. They were always a hit, so I'm not sure why I haven't made them in such a long time. Since the long weekend was upon us, I decided to make a batch for our family shindig on the long weekend. 

The book that I used for this cupcake recipe was actually the first cupcake book I ever owned. It was what spawned my love for cupcakes. I like themes so I got really interested in making different flavours of cupcakes and thinking of cute ways to decorate the tops. I actually got so into making cupcakes that my friend Elycia put together a home made 'themed cupcake booklet' just for me -- how thoughtful! She picked cupcakes for all the different holidays, including Groundhog Day. The booklet came flying out of the cupcake book when I pulled it off the shelf. I had such a good laugh. My friends and I were always so creative and silly when we were younger (and by younger I think this was in first year university). Oh those were the days.

I forgot how terrifying I look on the cover! But it was the thought that counts :)

I forgot how terrifying I look on the cover! But it was the thought that counts :)

Now that the weather is nice to enjoy the patio and summer parties, why not try out the recipe for yourself? Trust me, you will not be disappointed!

Piña Colada Cupcakes


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, room temp
  • 1 1/4 cups sugar
  • 2 eggs, separated
  • 1/2 pineapple juice
  • 1/4 cup light rum
  • 1/2 cup shredded coconut


  • Mix together flour, baking powder, and salt together in a bowl and set aside
  • Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in flour mixture and liquid and blend until smooth. Stir in coconut. Beat egg whites with a pinch of salt until stiff but not dry and gently fold into mixture.
  • Spoon batter into cupcake papers, filling cups about 2/3 full.
  • Bake for 20-25 minutes at 350 or until tester inserted into the cupcakes comes out clean. Makes ~16-18 cupcakes.
  • For the icing I just used butter, icing sugar, and vanilla and sprinkled coconut on top of the cupcakes.

Note: As usual I always cut back on the sugar, so I only used 1/2 cup in this recipe, and for the rum I used Malibu Mango Rum. This recipe also comes out very dense, so I might try to experiment over the summer to make a light and fluffy batch.

Source: Cupcakes Galore by Gail Wagman, copyright 2006.


xoxo Michelle