Skip to navigation Skip to content
Five mini pina colada cupcakes, decorated with umbrellas and straws Tried & Tested

Pina colada mini cupcakes

Read reviews
1.8 stars based on 5 ratings

Try these sweet little treats.  They are a sweet, rum based cake with a refreshing coconut and pineapple taste. Bring holidays home this Summer!

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the cakes

  • 100ml 3½ fl oz White rum
  • 170g 6 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Pineapple rings chopped into small pieces
  • 40g 1½ oz Butter (unsalted) softened
  • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
  • 1½tsp 1½tsp Baking powder
  • 1 1 Egg(s) (free range) large
  • 120ml 4⅛ fl oz Coconut milk
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the decoration

  • 80g 2⅞ oz Butter (unsalted)
  • 250g 8⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 4tsp 4tsp Coconut milk
  • Pineapple rings cut up to decorate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (fan 150°C, gas mark 3) and place  24 mini cupcake cases in a mini cupcake or muffin tin.

  2. Classic mode Step 2

    Place the white rum and 30g sugar into a small saucepan and bring to the boil until the liquid has reduced by half, then set aside to cool. Add the chopped pineapple and leave to soak for about 30 minutes.

    Ingredients for this step

    • 100ml 3½ fl oz White rum
    • 30g 1⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 4 4 Pineapple rings cut up to decorate
  3. Classic mode Step 3

    Place the butter, flour, remaining sugar and baking powder into a large bowl and using a hand held or freestanding electric mixer, slowly mix together until it resembles breadcrumbs.

    Ingredients for this step

  4. Classic mode Step 4

    Mix together the egg, coconut milk and vanilla extract in a jug then gradually add to the bowl, mix thoroughly.

    Ingredients for this step

    • 1 1 Egg(s) (free range) large
    • 120ml 4⅛ fl oz Coconut milk
    • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  5. Classic mode Step 5

    Drain the pineapple from the rum and sugar mixture, saving the liquid. Place a few pieces of pineapple into the bottom of each cupcake case then spoon batter the on top until the case is 2/3 full.

  6. Classic mode Step 6

    Bake in the oven for 15-20 minutes or until the cakes are golden brown and a skewer comes out clean. When the cakes are still warm spoon over about 1 tsp of reserved rum & sugar reduction.

    Ingredients for this step

  7. Classic mode Step 7

    To make the frosting mix together the butter and icing sugar until it resembles breadcrumbs in texture, then add the coconut milk and remaining rum reduction and mix on a high speed until the frosting is soft and fluffy.

    Ingredients for this step

    • 80g 2⅞ oz Butter (unsalted)
    • 250g 8⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 4tsp 4tsp Coconut milk
  8. Classic mode Step 8

    Decorated the cupcakes with frosting using either a piping bag or palette knife and finish with a chunk of pineapple.

    Ingredients for this step

    • Pineapple rings cut up to decorate