Pineapple Upside Down cake gets a mini makeover and is turned into a delicious and tropical Piña Colada Cupcake! Easy, delicious, and of course vegan!

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If you want to feel like you are tanning on a beautiful Caribbean Island with a Piña Colada on hand, try these fabulous cupcakes!

These cupcakes are insanely delicious and EASY to make. They have a yummy caramel infused with rum, pineapple, and maraschino cherry chunks that get oh so delicious after baking (just like the original), and a perfect coconut-based cupcake.

Although the original recipe is usually baked as a whole cake, I think making cupcakes is much prettier and great for parties! If you take these to your next BBQ they will not disappoint!

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

Easy step-by-step instructions (with pictures)

1. In a small pot on medium-low heat add the butter, brown sugar, and rum.

2. Cook for 3 – 4 minutes until melted and boiling aggressively. Remove from heat.

3. Grease a cupcake pan with enough nonstick spray and spoon the caramel into each cup.

4. Place 3 pieces of pineapple into each cup with the smallest side towards the center.

5. Place 3 maraschino cherry halves into the remaining spaces with the cut side up. Set aside.

6. Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking soda, and baking powder. In a smaller bowl or measuring cup add the canned coconut milk and vanilla, set these aside.

7. In a separate bowl, cream the butter and sugar, alternate adding the flour mix and coconut milk, starting and ending with the flour and mixing with a spatula or whisk after each addition (I add the flour in 3 parts and the milk in 2 parts).

8. With the help of an ice cream scoop or spoon divide the batter into the cupcake pan, filling them about ¾ of the way. Bake for 25 minutes or until slightly golden on top.

9. Let the cupcakes cool down in the pan for about 25 minutes. Run a knife around the edges of each cupcake, place a baking sheet on top and carefully flip it over. If the cupcakes do not come out give the bottom of the mold a little tap. Decorate with a little bit of toasted coconut and serve.

A few tips

Fresh pineapple will work wonderfully in this recipe instead of canned.
To top my cupcakes, I lightly toasted sweetened coconut flakes in a dry pan making sure to stir constantly since these will burn quickly. You can also use already toasted coconut flakes.
I used canned coconut milk for my cupcakes because of its richness and creaminess. I wouldn’t recommend using the one from the carton.

Let me know your thought in the comments! Will you be making these soon?

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Piña Colada Upside Down Vegan Cupcakes

Serves: 12 cupcakes

Author: Ana's Way

Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

Pineapple Upside Down cake gets a mini makeover and is turned into a delicious and tropical Piña Colada Cupcake! Easy, delicious, and of course vegan!

Ingredients

Caramel topping

4 canned pineapple rings cut into 10 each
18 maraschino cherries cut in half
¼ cup vegan butter or margarine
½ cup brown sugar
1 TBSP rum

Cupcake batter

¾ cup canned coconut milk
2 tsp vanilla extract
1 ¼ cup all-purpose flour
½ tsp baking soda
2 tsp baking powder
¼ cup vegan butter or margarine
½ cup white sugar

Extras

Toasted coconut flakes
Nonstick spray

Instructions

Caramel topping

In a small pot on medium-low heat add the butter, sugar, and rum. Cook for 3 – 4 minutes until melted and boiling aggressively. Remove from heat.
Grease a cupcake pan with enough nonstick spray and spoon the caramel into each cup.
Place 3 pieces of pineapple into each cup with the smallest side towards the center. Place 3 cherry halves into the remaining spaces with the cut side up. Set aside.

Cupcake batter

Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking soda, and baking powder. In a smaller bowl or measuring cup add the canned coconut milk and vanilla, set these aside.
In a separate bowl, cream the butter and sugar, alternate adding the flour mix and coconut milk, starting and ending with the flour and mixing with a spatula or whisk after each addition (I add the flour in 3 parts and the milk in 2 parts).
With the help of an ice cream scoop or spoon divide the batter into the cupcake pan, filling them about ¾ of the way. Bake for 25 minutes or until slightly golden on top.
Let the cupcakes cool down in the pan for about 25 minutes. Run a knife around the edges of each cupcake, place a baking sheet on top and carefully flip it over. If the cupcakes do not come out give the bottom of the mold a little tap. Decorate with a little bit of toasted coconut and serve. Enjoy these slightly warm!

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