These cupcakes are a tropical vacation in every bite — without the gluten.
Moist vanilla bean cupcakes filled with caramelized pineapple and topped with a cloud of coconut buttercream, these Piña Colada Cupcakes are sunshine in cupcake form. Whether you’re craving a beachy dessert or need something crowd-pleasing and gluten-free, this recipe delivers bold island flavor with bakery-style texture.
The magic starts with a tender gluten-free cupcake base.
Made with a blend of oat, rice, and millet flours, plus a 1:1 gluten-free mix, these cupcakes rise beautifully and stay soft and moist. The real showstopper, though, is the pineapple core — cooked down with butter, brown sugar, cinnamon, and vanilla until golden and jammy. It’s like a gooey pineapple upside-down cake snuck into the center.
Topped with whipped coconut buttercream and toasted flakes.
The frosting is light, fluffy, and packed with coconut flavor. Finish each cupcake with a sprinkle of toasted coconut flakes (and maybe a piece of dried pineapple or a maraschino cherry) for that perfect piña colada flair.
What’s in These Cupcakes?
These Gluten-Free Piña Colada Cupcakes are made with a tropical twist that brings bold flavor and a dreamy texture to every bite:
Gluten-Free Vanilla Bean Cupcake – A blend of GF 1:1 flour, oat flour, white rice flour, and millet flour creates a light, fluffy base. Buttermilk keeps the crumb moist, while vanilla bean paste and almond extract add rich, aromatic depth.
Caramelized Pineapple Filling – Fresh or canned pineapple is cooked down with butter, brown sugar, cinnamon, and vanilla, then thickened with cornstarch for a gooey, golden center that bursts with tropical sweetness.
Coconut Buttercream Frosting – A whipped coconut buttercream made with real butter, powdered sugar, vanilla bean paste, and coconut extract. It’s light, creamy, and full of island flavor.
Toasted Coconut Topping – A final touch of texture and flavor, these golden flakes add a toasty crunch and that signature piña colada finish.
Gluten Free Pina Colada Cupcakes
Ingredient
Vanilla Bean Cupcakes
Caramilized Pineapple Filling
Coconut Frosting
Preparation
-
Vanilla Bean Cupcakes
- Preheat the oven to 350°F (175°C).
- Grease, and line a cupcake tin with parchment paper.
- In a medium bowl, sift together 1 ½ Cup (195g) Bob Red Mill 1:1 flour, ½ Cup (60g) oat flour, ½ cup (60g) white rice flour, ⅓ Cup (40g) millet flour (and Xanthan gum if using blend that does not have it).
- Add 2 Tsp of baking powder, ¼ Tsp baking soda, ½ Tsp salt, and whisk. Set aside.
- Using an electric mixer, cream ¾ Cup (170g) softened butter and 2 Cups (400g) granulated sugar.
- Add in 4 eggs, one at a time, mixing well after each addition.
- Add in 2 Tbs vanilla bean paste and 1 Tsp almond extract.
- Alternate combining 1 ⅓ Cup buttermilk with the rest of the dry ingredients. Add ½ dry ingredients, then half buttermilk, the rest of the dry ingredients, and finish off with the buttermilk. Mix just until combined. Do not overmix.
- Using an ice cream scoop, scoop the batter into each cupcake tin until it is about 3/4ths full. Bake for 18-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool for 10 minutes, then transfer to a cooling rack to completely cool before decorating.
-
Caramilized Pineapple
- In a sauce pan set to medium heat, melt ¼ Cup of Unsalted Butter.
- Add in 1 ½ Cup of Diced Pineapple, 2 Tbps Brown Sugar, 1 Tbsp Cinnamon, and 1 Tsp Vanilla.
- Sautee for 10 minutes, add in 1 Tbsp of Cornstarch and 1 Tbsp of Water. Mix thoroughly then set aside to cool for at least 15 minutes.
- Once cooled, add into a food processor and blend until finely chopped but not completely smooth.
- Add the mixture into a piping bag and make sure to cut a hole large enough for the pineapple chunks to go into the center of the cupcakes.
- Using an apple corer, core each of the cupcakes and add in the caramelized pineapple mixture.
-
Coconut Frosting/Topping
- Get a bag of unsweetened coconut flakes, and lay them onto a baking sheet, place in the oven at 350°F for about 8 minutes, remove and set to the side to cool.
- Beat 1 Cup (226g) unsalted butter, until light and fluffy.
- Add in 5 cups (630g) powdered sugar, 1 cup at a time, mixing on low speed until combined.
- Add in 3 Tbs heavy whipping cream, 1 Tsp Vanilla Bean paste, and 1 Tsp Coconut Extract.
- Beat on medium speed for 5 minutes, then again for another 10 minutes on high speed.
- Frost each cupcake and top with toasted coconut flakes and/or dehydrated pineapple.
