Two-ingredient pineapple cupcakes are topped with a sweet pineapple-coconut cream cheese frosting for the perfect spring dessert, inspired by the tropical drink, the piña colada.
Piña Colada Cupcakes
While I love to cook, baking isn’t always my favorite. So, I enjoy quick shortcuts. These easy piña colada cupcakes with cake mix are my kind of baking recipe. Just combine the cake mix with crushed pineapple and bake. Then, whip up a tropical-inspired coconut frosting that will have you daydreaming about a beach vacation.
Why This Recipe Works
These piña colada cupcakes have been on my website for over a decade. However, as inflation has risen, box cake mixes have gotten smaller, so the proportions no longer worked. After testing it multiple times, I finally got the
measurements just right–just in time for Easter and spring entertaining!
- 2-ingredient cupcakes: All you need is yellow cake mix and canned pineapple.
- Low-fat and egg-free: No eggs, oil, or butter needed! The pineapple does all the work, creating the most delicious, moist cupcakes.
- Fast: Takes less than 10 minutes to prep.
- No rum required: These piña colada cupcakes are made without alcohol.
Ingredients You’ll Need
You only need 5 ingredients to make these semi-homemade cupcakes with frosting. See the recipe card below for the exact measurements.
- Yellow Cake Mix: I like Betty Crocker Super Moist Yellow Cake Mix, but any brand will work as long as it’s a 13.25-ounce box.
- Canned Crushed Pineapple is a huge time-saver compared to fresh pineapple. Make sure to buy it in juice, not heavy syrup. Don’t drain the can–the liquid adds moisture to the cupcakes.
Pineapple Coconut Cream Cheese Frosting
- Cream Cheese: Buy 1/3-less fat cheese for the same great flavor with fewer calories. Make sure it’s at room temperature before mixing with the other ingredients to ensure you end up with smooth frosting.
- Crushed Pineapple: Drain this can completely to prevent the frosting from becoming watery.
- Sweetened Coconut Flakes for tropical flavor
- Sweetener: I use monk fruit, so the frosting is lower in carbs, but you can use granulated sugar.
How to Make Piña Colada Cupcakes
Ignore the box ingredients—only use the cake mix and pineapple. Follow the baking time for cupcakes suggested on the box. See the recipe card at the bottom for printable instructions.
- Make the batter: Use a hand mixer to combine the cake mix with the crushed pineapple and its juice.
- Fill the pan: Line muffin tins with liners and spray them with oil. Fill each cup with batter ⅔ full to ensure they bake evenly.
- Bake the pineapple cupcakes according to package directions. Check if they’re done by inserting a toothpick into the center of a cupcake. If it comes out clean, remove the pans from the oven. Let them cool before frosting.
- Prepare the cream cheese frosting: Mix the frosting ingredients with an electric hand mixer.
- Frost the cupcakes, then refrigerate until ready to serve.
Variations
- Swap yellow cake mix with angel food cake. Make sure the boxes are the same size so the measurements work.
- Bake it in a different pan. Pour the batter into a mini cupcake tin, bundt pan, or 9 x 13-inch dish. Check the box for bake times.
- Frosting tip: To ensure it isn’t runny, wrap the pineapple in paper towels and squeeze out the excess liquid, just like you would with zucchini or spinach.
- Frosting too runny? Add more cream cheese to thicken it.
- Want to make them lighter? Skip the frosting completely, or top them with yogurt whipped cream, whipped coconut cream, or powdered sugar.
- If you don’t love coconut, omit it, or try my pineapple bliss cupcakes, which use marshmallow fluff instead of coconut in the icing.
Make-Ahead Tips
- Prepare the piña colada cupcakes and frosting one day in advance.
- Refrigerate in separate containers.
- Once frosted, keep them in the fridge until ready to serve, and eat them within a few hours for the best texture.
Storage
- To keep cupcakes fresh longer, store unfrosted cupcakes and frosting separately in airtight containers for 3 to 4 days. Even if the pineapple is drained, it will continue to release liquid into the frosting. So, it’s best not to add it to the cupcakes too early to avoid sogginess.
- Frosted cupcakes will last about 1 day in the fridge.
- Freeze them unfrosted for 3 months. Thaw in the refrigerator, then frost and serve.
More Easy Spring Desserts Recipes You’ll Love
For more dessert ideas, check out my Baked Breads and Cakes collection, plus these five delicious spring treats to satisfy your cravings!
- Pineapple Zucchini Cupcakes with Cream Cheese Frosting
- Carrot Cake with Cream Cheese Frosting
- Skillet Mixed Berry Buttermilk Cobbler
- Almond Cake (gluten-free)
- Lemon Poppy Seed Cupcakes
Piña Colada Cupcakes
Ingredients
For the cupcakes:
- 1 13.25-ounce box yellow cake mix, I used Betty Crocker Super Moist
- 2 cups canned crushed pineapple in juice , do not drain 2 (from 20 oz can)
Pineapple Coconut Cream Cheese Frosting
- 8 ounce reduced-fat cream cheese , (Philadelphia ⅓ Less Fat), softened
- 20 ounce- can crushed pineapple in pineapple juice, completely drained of any liquid
- ¾ cup sweetened coconut flakes
- ¼ cup monk fruit sweetener, or granulated sugar
Instructions
For the cupcakes:
- Combine yellow cake mix and 2 cups canned crushed pineapple with juice in a large bowl and mix on medium speed with electric hand mixer.
- Spray 18 cupcake liners with oil. Pour the batter into the lined cupcake tins about ⅔ full.
- Bake in accordance with cake mix directions or until a toothpick inserted comes out clean, approximately 18 minutes. Set aside to cool.
For the Pineapple Coconut Cream Cheese Frosting:
- Combine cream cheese, crushed pineapple, monk fruit and coconut flakes in a medium bowl and mix with a hand mixer until combined well.
- Spread on cooled cupcakes and refrigerate until ready to eat.
Last Step:
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