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#CocktailCupcakes: Piña Colada cupcakes recipe

If you like Piña Coladas... and eating cake in the rain

2w ago

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If you like Pina Coladas, and eating cake in the rain, these are the cupcakes for you.

We’re having a pretty soggy summer here in the UK, but these Pina Colada cupcakes will definitely brighten your day – and not just because they’ve got a bit of rum in them. Combining all the classic flavours of everyone’s favourite tropical cocktail – rum, coconut and pineapple – this is the taste of summer, in a cupcake.

We made them using the Tefal Cake Factory, which guarantees perfect results every time. That’s extra helpful if you’ve been drinking a Pina Colada, while making Pina Colada cupcakes… The temperature is adapted to each stage of the baking cycle by going up and town (technical term: ‘a unique temperature curve’) to the exact heat needed. Clever, right. No soggy bottoms around these parts (except from the rain... that's led to a lot of soggy bottoms).

Piña Colada cupcakes recipe

If you like Pina Coladas, and eating cake in the rain...

Prep time20min
Cook time30min
Total time1h


  • 110g butter
  • 110g golden caster sugar
  • 2 large eggs
  • 120g self-raising flour (possibly a little more to compensate for the rum. See how it goes with the consistency)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 10ml white rum
  • 1 small tin of pineapple chunks in juice. Reserve the juice and chop chunks into small pieces.
  • 20g desiccated coconut
  • ...For the buttercream...
  • 150g butter
  • 300g icing sugar
  • 10ml white rum
  • 20g desiccated coconut
  • ...For the pineapple rum syrup... (makes more than you'll need)
  • 75g granulated sugar
  • 75ml pineapple juice (from the tinned pineapple)
  • 10ml white rum
  • ...For garnish...
  • Pineapple chunks
  • Muffin cases
  • Cocktail umbrellas



  1. Beat together 110g softened butter with 110g golden caster sugar until pale and fluffy.
  2. Whisk in your 2 eggs, one at a time, until combined.
  3. Add 120g self-raising flour, 1/2 tsp baking powder, 1/2 tsp salt, 10ml rum, 20g desiccated coconut, small chunks of pineapple, and combine.
  4. Divide the mixture into six, and add into the muffin moulds of your Tefal Cake Factory.
  5. Set your Tefal Cake Factory onto 'Programme 2: Muffins', and set the timer for 30 minutes. Start cooking.

Coconut Rum Buttercream

  1. Using an electric whisk, beat 150g softened butter until even softer, then add 300g icing sugar and beat together. Cover your bowl with a tea towel unless you want a very white kitchen.
  2. Add your rum and desiccated coconut and beat until the right texture. Add a bit more icing sugar if required.

Pineapple rum syrup

  1. Heat 75ml of pineapple juice from your tinned pineapple, with 75g of sugar and 10ml white rum in a saucepan. Heat until the sugar has dissolved and the syrup has thickened a bit. Turn off the heat, and leave to cool.


  1. When your cupcakes are cooked and cooled, make a few small holes in the cake with a skewer, add a little syrup to each one, and pipe on the buttercream. Top with a piece of pineapple, and add an extra cocktail umbrella if you want.

Recipe by

Rachael Hogg

Have you tried this recipe? Share your photos & thoughts in the comments below

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Comments (7)

  • I definitely want to add an extra cocktail umbrella

      20 days ago
  • Someone left the cake out in the rain... 😂

      20 days ago
  • Well... If ever there was a cheat day treat.... This is it. 😋😋😋

      20 days ago
  • Omg! Pina Colada cupcakes?!

      18 days ago
    • Oh yehhhh! They're rather good, if I may say so myself... I ended up making 30 cupcakes in a day (oh yes, there's plenty more to come...), so naturally had to deliver some to our neighbours. These ones went down very well!

        17 days ago
    • How many did you eat? 😂

        17 days ago