Mai Tai Cupcakes with Pineapple Filling and Coconut Citrus Frosting
Soft citrus-almond cupcakes filled with thick pineapple filling, brushed with rum syrup, and topped with coconut citrus buttercream. Inspired by the classic Mai Tai, these cupcakes deliver bright orange and lime flavor with a smooth tropical finish.
Servings 12 cupcakes
Calories 370kcal
Cost $12 for entire recipe
Equipment
- Muffin pan (12-cup)
- Cupcake liners
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Zester or microplane
- Measuring cups and spoons
- Small saucepan (for pineapple filling + syrup)
- Cupcake corer or small knife
- Piping bag (with tip, optional)
- Cooling rack
Ingredients
Cupcakes
- 1 ½ cups 180g all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ½ cup 113g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract
- Zest of 1 orange
- Zest of ½ lime
- ½ cup whole milk
- 1 tbsp dark rum optional
Pineapple Filling
- 1 cup crushed pineapple very well drained and squeezed dry
- 2 tbsp sugar
- 1 tbsp lime juice
- 1 ½ tsp cornstarch
- 1 tbsp water
Rum Syrup
- ¼ cup sugar
- ¼ cup water
- 1 tbsp dark rum
- 1 tsp orange juice
Coconut Citrus Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tbsp orange juice
- ¼ tsp lime juice
- ½ tsp almond extract
- ¼ tsp salt
- ½ cup finely toasted coconut
Garnish
- Maraschino cherries
- Lime wedges
- Orange zest
- Toasted coconut
Instructions
Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin pan.
- Whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar for 3–4 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Mix in vanilla, almond extract, and citrus zest.
- Alternate adding dry ingredients with milk (and rum if using). Mix just until combined.
- Fill liners ⅔ full and bake 16–18 minutes. Cool completely.
Pineapple Filling
- Cook pineapple, sugar, and lime juice over medium heat.
- Mix cornstarch with water and stir in. Cook until thick and jam-like. Cool completely.
Rum Syrup
- Heat sugar and water until dissolved. Remove from heat and stir in rum and orange juice. Cool.
Assemble
- Brush cooled cupcakes lightly with rum syrup.
- Core centers and fill with pineapple filling.
Frosting
- Beat butter until smooth. Add powdered sugar gradually.
- Mix in orange juice, lime juice, almond extract, and salt until smooth.
- Fold in toasted coconut.
Decorate
- Pipe frosting onto cupcakes and garnish as desired.
Notes
- For the best Mai Tai cupcake flavor, use fresh orange and lime zest to create bright citrus notes that mimic the classic cocktail
- Always drain and squeeze the crushed pineapple very well before cooking to prevent watery or soggy cupcake centers
- Cook the pineapple filling until thick and jam-like so it stays stable inside the cupcakes without leaking
- Do not overmix the cupcake batter—mix just until combined to keep the texture soft, light, and fluffy
- Use room temperature butter and eggs to help the batter emulsify properly and create an even crumb
- Brush the cupcakes lightly with rum syrup for authentic tropical flavor without making them overly moist
- If making non-alcoholic Mai Tai cupcakes, simply skip the rum and use extra orange juice in the syrup
- Toast the coconut before adding it to the frosting to enhance flavor and add a subtle crunch
- Add powdered sugar gradually to the frosting to achieve a thick, smooth, and pipeable consistency
- Store cupcakes in an airtight container to keep them moist and fresh for several days