Description
Blue Caribbean Cupcakes are a tropical treat packed with pineapple and coconut flavor, topped with ocean-blue swirled frosting and playful island garnishes. Perfect for summer parties, luau birthdays, or just bringing a beachy vibe to your dessert table. These cupcakes are fun, fruity, and anything but boring!!
Ingredients
For the Cupcakes:
1 box white or vanilla cake mix
3 large eggs
½ cup oil (vegetable or coconut)
¾ cup water
2 tbsp pineapple juice
1 tsp coconut extract
Optional: splash of blue curaçao or blue tropical punch (boozy or kid-friendly)
For the Frosting:
1 cup unsalted butter, softened
3–4 cups powdered sugar
1–2 tbsp pineapple juice or milk
1 tsp coconut extract
Blue gel food coloring (light & dark blue)
Toppings & Garnishes:
Toasted shredded coconut
Pineapple wedges
Maraschino cherries
Tiny drink umbrellas or palm picks (optional but super fun!)
Instructions
To Make the Cupcakes:
Preheat oven to 350°F (175°C). Line cupcake tin with tropical-themed cupcake liners.
In a large mixing bowl, combine cake mix, eggs, oil, water, pineapple juice, coconut extract, and optional blue curaçao or punch.
Beat for 2 minutes until smooth and creamy.
Fill each cupcake liner about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Let cupcakes cool completely before frosting.
To Make the Frosting:
Beat softened butter on medium-high speed until light and fluffy (about 2–3 minutes).
Gradually mix in powdered sugar.
Add pineapple juice (or milk) and coconut extract; beat until smooth and pipeable.
Divide frosting into 2–3 bowls and tint each with different shades of blue.
Spoon the colors side-by-side into a piping bag fitted with a large star tip.
To Decorate:
Pipe tall swirls of blue frosting onto each cooled cupcake.
Sprinkle with toasted coconut.
Garnish with a pineapple wedge, maraschino cherry, and a mini umbrella or palm pick for full island flair.
Notes
Flavor Tip: Coconut extract adds that tropical punch—don’t skip it!
Kid-Friendly Option: Use blue Hawaiian punch instead of blue curaçao.
Dairy-Free? Sub vegan butter and use non-dairy milk or juice in the frosting.
Make Ahead: Bake cupcakes a day in advance; frost just before serving.
Storage: Store frosted cupcakes in an airtight container at room temp for up to 2 days, or in the fridge for 5 days (bring to room temp before serving).
Freezer-Friendly: Unfrosted cupcakes can be frozen up to 3 months.