The Home Economics Bit

Piña Colada is tropical cocktail that combines the flavours of pineapple, coconut, and rum. Originating from Puerto Rico, its name piña colada (Spanish) literally means “strained pineapple”, on account of the freshly pressed and strained pineapple juice that is typically used in the drink’s preparation.

Gluten Free Piña Colada Cupcakes

Gluten Free Mummy
These Gluten Free Piña Colada Cupcakes are brimming with tropical flavours. Moist and fluffy pineapple and coconut cupcakes, topped off with a luxurious coconut rum flavoured buttercream frosting. They're the perfect summer treat!
Prep Time 25 minutes
Cook Time 18 minutes
Course Dessert
Servings 18 cupcakes


  • 235 g gluten free self raising flour blend
  • 1 tsp baking powder ensure that it's gluten free
  • 1/4 tsp xanthan gum
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 115 g butter at room temperature
  • 155 g caster sugar
  • 2 large eggs
  • 80 ml pineapple juice from tinned/canned pineapples
  • 80 ml coconut milk strained to remove any lumps
  • 2 tbsp Malibu (Original)
  • 150 g tinned pineapples drained and *crushed, see notes

For the coconut buttercream frosting

  • 225 g butter at room temperature
  • 500 g icing sugar sifted
  • 2 tbsp Malibu (Original)
  • 4 tbsp coconut milk strained to remove any lumps
  • 1 tsp vanilla extract


  • Preheat the oven to 170°C.
  • Line a 12-cup bun tin with cupcake liners, and line a second tin with 6 cupcake liners.
  • Mix together the coconut milk, pineapple juice and Malibu in a measuring jug. Set aside. 
  • Crush the tinned pineapples. {*See notes} Set aside
  • Sieve the gluten free self raising flour blend, baking powder, bicarbonate of soda, xanthan gum and salt, into a large mixing bowl. Set aside
  • Using an electric whisk or a stand mixer, beat together the butter and sugar until pale, light and fluffy (approx. 2-3 minutes)
  • Add in the eggs, one at a tine, beating after each addition.
  • Add 1/3 of the flour mixture to the butter/sugar mixture and beat on low speed until nearly combined.
  • Then add in 1/2 of the coconut milk mixture and beat until nearly combined.
  • Repeat this process with the flour and milk mixtures once more, and then mix in the last 1/3 of the flour mixture. 
  • Use a spatula to gently fold in the crushed pineapple. Take care not to over-mix.
  • Spoon the mixture into the prepared bun tins. filling each bun case 3/4 full.
  • Bake in the preheated oven until a skewer inserted into centre comes out clean, approx. 15 – 18 minutes.
  • Once baked, remove the cupcakes from the tins and cool completely on a wire rack.

For the coconut buttercream frosting

  • Using an electric whisk or a stand mixer, beat the butter for a few minutes until it's soft and smooth.
  • Sieve in the icing sugar. Beat together with the butter for a further 3-4 minutes until fully combined and smooth. Scrape down the sides using a rubber spatula as necessary.
  • Add in the vanilla extract, coconut milk and Malibu. Beat until evenly combined.
  • Pipe the buttercream frosting on to the cooled cupcakes and decorate as desired.


To crush tinned pineapples place the drained tinned slices/chunks in a food processor or blender. Pulse for 2-4 seconds until you achieve a crushed texture. Be careful not to overprocess it or you will end up turning it into pineapple juice.
Keyword coconut, cupcakes, gluten free, pina colada, pineapple