Two-ingredient pineapple cupcakes are topped with a sweet pineapple-coconut cream cheese frosting to create a bright, tropical spring dessert inspired by the classic piña colada. These easy cupcakes are moist, low in fat, egg-free, and ready in under 40 minutes—perfect for spring gatherings, Easter, or any occasion that calls for a light, refreshing treat.
Piña Colada Cupcakes
If you enjoy baking but prefer quick, reliable methods, these piña colada cupcakes are ideal. The batter combines a boxed yellow cake mix with canned crushed pineapple—no eggs, oil, or butter required. The pineapple keeps the cupcakes moist and flavorful. Top them with a pineapple-coconut cream cheese frosting for a tropical finish that brings thoughts of sunshine and sand.
Why This Recipe Works
This recipe has been updated and tested to reflect current box cake sizes and pantry availability. It’s designed to be simple, fast, and consistently delicious:
- Two-ingredient base: Only yellow cake mix and canned crushed pineapple are needed for the cupcakes.
- Low-fat and egg-free: No eggs, oil, or butter are required—pineapple provides moisture and flavor.
- Quick prep: The batter takes less than 10 minutes to prepare and about 18 minutes to bake.
- No alcohol: These are alcohol-free cupcakes inspired by the piña colada cocktail.
These cupcakes are a reliable crowd-pleaser for seasonal entertaining. Adjust the frosting and presentation to suit breakfast buffets, potlucks, or dessert tables.
Ingredients You’ll Need
You only need a handful of ingredients to make these semi-homemade cupcakes and the pineapple-coconut cream cheese frosting. See the recipe card below for exact measurements.
- Yellow cake mix: Use a standard 13.25-ounce box of yellow cake mix.
- Canned crushed pineapple: Buy crushed pineapple packed in juice (not heavy syrup). Do not drain for the batter—the juice keeps the cupcakes moist.
For the Pineapple Coconut Cream Cheese Frosting:
- Reduced-fat cream cheese: Use an 8-ounce block, softened to room temperature for a smooth frosting.
- Crushed pineapple: This can be the same style as used in the cupcakes, but drain it completely for the frosting to avoid excess liquid.
- Sweetened coconut flakes: Add texture and tropical flavor.
- Sweetener: Use monk fruit sweetener for a lower-carb option, or substitute granulated sugar to taste.
How to Make Piña Colada Cupcakes
Ignore the other ingredients listed on the box—only the cake mix and crushed pineapple are needed. Follow the basic steps below and refer to the recipe card for printable instructions.
- Make the batter: In a large bowl, combine the yellow cake mix and canned crushed pineapple with its juice. Mix on medium with a hand mixer until evenly combined.
- Prepare the pan: Line a standard 18-cup muffin tin with liners and spray them lightly with oil. Fill each liner about two-thirds full with batter so the cupcakes bake evenly.
- Bake: Bake according to the cake mix directions for cupcakes (or until a toothpick inserted in the center comes out clean), about 18 minutes. Allow cupcakes to cool completely before frosting.
- Make the frosting: In a bowl, combine softened cream cheese, drained crushed pineapple, sweetened coconut flakes, and sweetener. Mix with a hand mixer until well combined and smooth. If the frosting is too thin, add a little more cream cheese to thicken.
- Frost and chill: Spread the frosting on cooled cupcakes and refrigerate until ready to serve.
Recipe (Yield: 18 cupcakes)
For the cupcakes
- 1 (13.25-ounce) box yellow cake mix
- 2 cups canned crushed pineapple in juice (do not drain)
Pineapple Coconut Cream Cheese Frosting
- 8 ounces reduced-fat cream cheese, softened
- 1 (20-ounce) can crushed pineapple in juice, completely drained for the frosting
- 3/4 cup sweetened coconut flakes
- 1/4 cup monk fruit sweetener or granulated sugar, to taste
Instructions (Condensed)
- Preheat oven and prepare liners. Combine cake mix and 2 cups crushed pineapple with juice; mix until combined.
- Fill 18 lined muffin cups about 2/3 full and bake until a toothpick comes out clean, about 18 minutes. Cool completely.
- For frosting, drain the pineapple well, then combine with cream cheese, coconut, and sweetener. Mix until smooth and spreadable.
- Frost cooled cupcakes and refrigerate until serving.
Variations and Tips
- Swap cake mix: Angel food cake mix can be used—ensure the box size matches for the proportions to work.
- Different pans: Bake the batter in a bundt pan, 9 x 13-inch pan, or mini muffin tins—adjust baking time accordingly.
- Prevent runny frosting: Drain the pineapple thoroughly and press it in paper towels to remove excess liquid, as you would with grated zucchini.
- Lighter options: Skip the frosting or top with yogurt whipped cream, whipped coconut cream, or a dusting of powdered sugar.
- No coconut: Omit the coconut flakes from the frosting or replace with a different mix-in you enjoy.
Make-Ahead and Storage
- Prepare cupcakes and frosting up to one day in advance. Store separately in airtight containers in the refrigerator.
- Frosted cupcakes keep best if refrigerated and eaten within a day for optimal texture.
- Unfrosted cupcakes freeze well for up to three months. Thaw in the refrigerator before frosting and serving.
Timing and Nutrition (per cupcake)
- Prep time: 10 minutes
- Cook time: ~18 minutes
- Cooling time: ~10 minutes
- Total time: ~38 minutes
- Yield: 18 cupcakes (1 cupcake per serving)
- Approximate nutrition per cupcake: 176.5 kcal, Carbs 33.5 g, Protein 3 g, Fat 5 g, Sugar 20 g
