Tender, dreamy, tropical Gluten-free Pina Colada Cupcakes that are also dairy-free and easy to make. You are going to love the fun flavors wrapped up into this tropical cupcake.
For more cupcake recipes, check out my Gluten Free Desserts section or type cupcakes in the search bar on the right.
Gluten-free Pina Colada Cupcakes
My husband and I celebrated our fifteenth wedding anniversary at the time I developed this gluten free pina colada cupcake recipe. We had spent a week celebrating in one of our favorite tropical locations, Hawaii!
We went to Oahu and instantly fell in love with Hawaii. We even spent several hours the last day of our honeymoon looking for jobs – thinking that we might actually move to Hawaii some day.
We loved the sandy beaches, the warm weather, the relaxing atmosphere… and the food! I remember our first dinner out on Oahu. I enjoyed fresh Opa with tropical rice and steamed veggies. I washed mine down with a Pina Coloda, while my husband tried a local brew. It was amazing to say the least.
While we didn’t end up moving to one of the Hawaiian Islands (bummer) we have gone back a few times to visit. We love Hawaiian food, and tropical beverages, and relaxing. I wanted to make something this year that reminded us of all of our fun times in Hawaii.
I wanted it to be something that my whole family could enjoy, which meant it had to be gluten-free, dairy-free, and peanut-free.
The week before our Anniversary I made Gluten-Free Pina Colada Cupcakes and my whole family raved about how delicious they were. Every bite reminded us of vacation. And it was something we could eat while celebrating together.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.
Why did my cupcakes explode?
First off, you may have overfilled the cupcake wells. Never fill more then 3/4 of the way full, and it’s best to stick to around 2/3’s of the way full. I use a 1/4 measuring cup to fill mine. Another reason could be that you added too much leavening agent, or that you are at higher elevation. Baking powder tends to work twice as hard at higher elevations. Consider cutting your baking powder in half if you are at a higher elevation.
These Gluten-Free Pina Colada Cupcakes have hints of pineapple, coconut, and butter. They’re topped with a smooth and creamy coconut buttercream frosting that melts in your mouth.
With only ten ingredients in the cupcakes, and one bowl for mixing up the batter, you’ll find them easier to make than most other cupcakes.
If you try these Gluten-Free Pina Colada cupcakes, please stop back by and let me know what you thought!
Happy cooking and baking,
For the cupcakes:
For the frosting:
Serving Size: 1 cupcake
Amount Per Serving: Calories: 380 Total Fat: 16g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 67mg Sodium: 242mg Carbohydrates: 59g Fiber: 0g Sugar: 49g Protein: 2g