Piña Colada Cupcakes

75 24 servings, 1 cupcake (61 g) each
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24 servings, 1 cupcake (61 g) each

Do you like piña coladas and tasty cupcakes? What about pineapple and coconut? Well, these cupcakes were made with you in mind.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
  • Bake 20 to 25 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Frost cupcakes with Cool Whip. Garnish with coconut.

Storing Coconut

Store unopened packages of coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.

How to Store

Keep refrigerated.

Special Extra

Garnish with chopped dried pineapple.


  • 24 servings, 1 cupcake (61 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (61 g) each
Calories 240
% Daily Value
Total fat 10g
Saturated fat 7g
Cholesterol 25mg
Sodium 170mg
Carbohydrate 36g
Dietary fibre 1g
Sugars 27g
Protein 2g
Vitamin A 2 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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