Piña Colada Cupcakes
3/5 - (62 votes)

Serves 12


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  • 375 ml (1½ cups) all-purpose flour
  • 10 ml (2 tsp.) baking powder
  • A pinch of salt
  • 2 eggs
  • 160 ml (⅔ cup) sugar
  • 180 ml (¾ cup) vegetable oil
  • 1 avocado, peeled, pitted, pureed
  • Zest of 1 lime
  • 180 ml (⅔ cup) milk
  • 225 g (½ lb.) cream cheese
  • 60 ml (¼ cup) coconut cream (careful, not coconut milk!)
  • 250 ml (1 cup) icing sugar
  • Toasted coconut flakes, grilled pineapple wedges, and maraschino cherries for garnish


  1. Preheat oven to 180°C (350°F).
  2. Sift flour into bowl with baking powder and salt. Set aside.
  3. Beat eggs and sugar together with a mixer. While stirring, drizzle in oil until mixture is smooth. Add avocado puree and lime zest. Add flour and milk alternately.
  4. Pour cupcake batter into twelve paper cupcake molds and bake for about 20 minutes.
  5. Combine cream cheese, coconut cream, and icing sugar with a mixer.
  6. Once the cupcakes are baked and have completely cooled, pipe the frosting with a pastry bag*, sprinkle with toasted coconut and garnish with grilled pineapple wedges and maraschino cherries.

Practical tip

If you do not have a pastry bag at home: Cut the paper to create a triangle shape. Tightly roll the paper into a cone shape. Pour in the icing mixture and push towards the bottom. Bend the end to close the cone properly. Cut the tip at an angle and you’re ready to frost your cupcakes like a pro!