In Cocktails, Recipes

Piña Colada Cupcake!


1.Piña Colada Cupcakes

Recipe and Image: Cookingclassy



  • 1 2/3 cups flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup  butter (Unsalted), softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1/3 cup canned coconut milk (strain any lumps if there are any)
  • 1/3 cup pineapple juice
  • 1/4 tsp coconut extract
  • 1 cup well drained canned crushed pineapple

Coconut Buttercream Frosting

  • 1 cup butter, softened 
  • 2 Tbsp canned coconut milk
  • 3/4 teaspoon coconut extract
  • 3 1/2 cups caster sugar
  • 3/4 cup sweetened shredded coconut
  • 12 maraschino cherries and fresh pineapple wedges (optional)


For the cupcakes: 
  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside.
  2. In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time.
  4. In a liquid measuring cup stir together coconut milk, pineapple juice and coconut extract.
  5. Add 1/3 of the flour mixture to the butter-sugar mixture and mix on low speed until nearly combined then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat the process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture.
  6. Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among prepared muffin cups filling each nearly to the top.
  7. Bake in the preheated oven for 19 – 23 minutes, or until a toothpick inserted into center comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool completely.
  8. Once cool frost with coconut buttercream, sprinkle shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge if desired.
For the coconut buttercream:
  1. In the bowl of an electric stand mixer fitted with the paddle attachment whip butter until light and fluffy.
  2. Add in coconut milk, coconut extract and 1 cup of the powdered sugar and mix until combined, then add remaining powdered sugar and whip until light and fluffy.

Tequila Sunrise Cupcake!


2.Tequila Sunrise Cupcakes

Recipe and Image: Love & Olive Oil 


For the Cupcake: 

  • 1/4 cup orange juice
  • 1 1/2 teaspoons finely grated orange zest
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 tablespoons tequila
  • 1 tablespoon grenadine
  • red+yellow food colouring (optional)
  • 1/2 teaspoons vanilla extract
  • 1 cup of sugar
  • 1 1/3 cup flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  • 1/2 cup butter or margarine, room temperature
  • 3 1/2 cups confectioners’ sugar
  • 1-2 tablespoons milk
  • 2 teaspoons tequila
  • 1 tablespoon grenadine
  • 1 teaspoon finely grated orange zest


  1. Preheat oven to 180 degrees. Prepare a muffin tin with paper liners or CooknSpray
  2. In a large bowl, combine flour, baking soda, baking powder and salt. In another bowl, whisk together orange juice, orange zest, milk, oil, tequila, vanilla, grenadine, food colouring, and sugar. Slowly stir in dry ingredients and mix until just combined (may be slightly lumpy). Fill the muffin tray 1/2 way with batter.
  3. Bake for 20-25 minutes or until set, place a toothpick in the centre comes out clean. Transfer to a cooling rack and allow to cool completely.

For the frosting:

  1. cream butter in an electric mixer for 1-2 minutes. Slowly add caster sugar, 1/2 cup at a time, until mixture is smooth and fluffy. Add 1 tablespoon milk, tequila, zest, and grenadine, and mix until combined. Add more milk and/or caster sugar if needed to achieve proper consistency.
  2. Mix at medium-high speed until light and fluffy. Spread or pipe onto cooled cupcakes.

Strawberry Daiquiri Cupcake!


3.Strawberry Daiquiri Cupcakes!

Recipe and Image: Tide & Thyme


For the cupcake: 

  • 1 cup butter, softened
  • 2 cups of sugar
  • 4 eggs
  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup buttermilk
  • 3/4 cup strawberry daiquiri mix
  • 2 Tbsp rum (I used Capt. Morgan Spiced)
  • 1 tsp vanilla extract
  • 2 drops red liquid food colouring (optional)

For the buttercream:

  • 1 cup butter, softened
    4 cups confectioner’s sugar
    1 Tbsp rum
    1/2 tsp rum extract


  1. Preheat oven to 180 degrees. Line 2 cupcake tins with liners.
  2. Combine the flour, baking powder, and baking soda in a medium bowl. Whisk to combine and set aside.
  3. In a large measuring cup, combine the buttermilk, daiquiri mix, rum, and vanilla. Whisk to combine and set aside.
  4. In the bowl with an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition.
  5. With the mixer running on low, add 1/2 of the flour, then add the buttermilk and finally the other 1/2 of the flour mixture. Add the food colouring, if using, and mix until just combined. Divide the batter evenly between liners, filling about 2/3 of the way full.
  6. Place in preheated oven and bake for 18-20 minutes, stick a toothpick in the centre of the cupcake and if the toothpick is clean it is ready. Remove to cool on wire rack.

For the buttercream frosting:

  1. Beat the butter until light and fluffy. Slowly beat in the confectioner’s sugar until smooth. Add the rum, as well as the rum extract. Mix to combine. Frost cooled cupcakes as desired.

Gin and Tonic Cupcake!


4. Gin and Tonic Cupcake!

Recipe and Image: Girl in the little red kitchen


For the cupcakes:
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • zest from 1 lime
  • 12 tablespoon unsalted butter, room temperature
  • 1 1/4 cups caster sugar
  • 3 large eggs
  • 1/4 cup lime juice
  • 1/4 cup gin
  • 1 cup tonic water
For the G&Tfrosting:
  • 1 cup of  unsalted butter, room temperature
  • 4 cups caster sugar
  • zest from 1 lime
  • juice from 1/2 lime
  • 2 tablespoon tonic water
  • 2 tablespoon gin


  • Heat your oven to 180 degrees and line 2 cupcake pans with cupcake liners.
  • In a medium bowl, combined the flour, baking powder, salt, baking soda and lime zest.
  • In the bowl, with an electric mixer, cream the butter and sugar until light and airy about 2-3 minutes.
  • Beat in the eggs one at a time until combined and scrape down the sides and bottom of the bowl.
  • Stir in the lime juice and gin.
  • Mix in half the flour mixture, then the tonic and finally the remaining flour until thoroughly combined.
  • Fill the cupcake liners 2/3 of the way full with the batter and bake for 18 minutes or until a toothpick inserted in the centre comes out clean.
  • Let the cupcakes cool completely before frosting.

For the G&T frosting: 

  • In the bowl, with an electric mixer, mix together the butter and confectioners sugar on low speed.
  • Add the lime zest, juice, tonic water and gin. Slowly increase the speed until the frosting comes together and is nice and smooth.
  • Bring the speed up to medium-high and mix for 2-3 minutes or until the frosting is light and fluffy.
  • Pipe the frosting or spread it on the cupcakes.

Mini-Mimosa Cupcakes!


5. Mini-Mimosa Cupcakes

Recipe and Images: This Silly Girls Kitchen



  • 1 box white cake mix
  • 1 Cup orange juice 
  • 3 egg whites
  • 1/4 Cup water
  • 1/3 Cup vegetable oil
  • 1/2 tsp orange zest

Champagne Buttercream Frosting:

  • 3 1/4 Cup caster sugar
  • 1 Cup unsalted butter softened
  • 1/2 tsp vanilla extract 
  • 3 Tbsp champagne


  1. Preheat oven to 180 degrees.
  2. On medium speed, mix juice with the rest of the ingredients with a hand mixer until combined for about 2 minutes.
  3. Fill mini cupcake tins lined with wrappers with batter 2/3 of the way full.
  4. Bake 10-12 minutes, use a toothpick and inserted in the middle if it comes out clean it is done. Place on a wired rack for 5 minutes, and then transfer cupcakes directly on to a rack. Cool completely.

Champagne Buttercream Frosting

  1. Cream together the butter and sugar with a hand mixer on medium speed. Add in the remaining ingredients and whip on high speed for two minutes until light and fluffy.
  2. Top cupcakes with frosting and sprinkles, if desired.
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