Pina Colada Cupcakes with Buttercream Coconut Frosting


  • 1½ c. unbleached flour
  • ½ Tbsp. baking powder, aluminum free
  • ½ tsp. salt
  • 1 c. sugar
  • ½ c. crushed pineapple
  • 1 tsp. vanilla
  • ½ tsp. coconut extract
  • ½ c. Earth Balance margarine
  • ½ c. coconut milk


  • ½ c. Earth Balance margarine
  • ½ c. Tofutti cream cheese
  • 1 tsp. coconut extract
  • 2 c. organic powdered sugar
  • ½ tsp. vanilla extract
  • ½ c. coconut, lightly toasted


  1. Preheat oven to 350° F.
  2. In a medium bowl combine flour, baking powder, and salt; mix and set aside.
  3. In separate mixing bowl add sugar, margarine, coconut milk, pineapple, coconut extract, and vanilla. Mix until all ingredients are blended well.
  4. Add liquid ingredients to dry ingredients and stir well. Pour batter into muffin pan with oil-sprayed liners and bake for 20-22 minutes or until cupcakes spring back from lightly touching in the center.
  5. Remove from oven and let stand for five minutes. Place cupcakes on wire rack to cool. Frost and serve or store in airtight container.
  6. For frosting: In a mixing bowl place sugar, margarine, soy cream cheese, coconut extract, and vanilla. Blend at low speed with hand mixer, then increase speed to high until creamy. Top with toasted coconut and a cherry if desired.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Desserts

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