• 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup sugar
  • 1 egg
  • 4 Tablespoon olive oil (or butter)
  • 1/2 cup pineapple pulp
  • 1/2 cup + 2 tbsp light coconut milk (or full fat)


  • 6 oz light cream cheese
  • 1 cup powdered sugar
  • 2 Tablespoon unsalted butter (at room temperature)
  • 1 Tablespoon pineapple pulp
  • pinch of turmeric


  • 12 maraschino cherries
  • fresh pineapple chunks
  • umbrella toothpicks


  • nstructions:
  • Preheat oven to 350 F
  • In a mixing bowl sieve dry ingredients like flour, baking powder, and baking soda.
  • In another bowl add egg, oil, and sugar. Whisk until the sugar dissolves. Add pineapple pulp*, coconut milk and gently stir to combine.
  • Then add flour mixture gradually into wet ingredients and gently fold to mix well.
  • Transfer batter to a paper-lined cupcake pan and fill the cups 2/3 full. Bake them for 18-22 min at 350 F. Once cupcakes are baked cool them down to room temperature.
  • Meanwhile, prepare frosting. Add cream cheese, butter, sugar, pineapple pulp and turmeric in a medium bowl and beat to mix well or until it gets to a stiff peak.
  • Before serving, pipe the cream cheese frosting onto cupcakes.
  • Garnish them with maraschino cherries, fresh pineapple chunks, and umbrella picks to get the feeling of tropical pina colada drink.


To prepare pineapple pulp, in a blender blend fresh pineapple chunks until it gets to smooth consistency.


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