Bahama Mama Cupcakes
These delightful Bahama Mama Cupcakes capture the essence of tropical flavors with a combination of rum, coconut, and pineapple. Perfect for parties or a fun summer treat, these cupcakes are sure to impress your friends and family.
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 muffin pan
- 12 cupcake liners
- 1 set measuring cups and spoons
- 1 toothpick or cake tester
- 1 cooling rack
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup coconut milk
- 0.25 cup rum light or dark
- 0.5 cup crushed pineapple drained if canned
- 1 cup unsalted butter softened, for frosting
- 4 cups powdered sugar
- 0.5 cup coconut cream
- 1 tablespoon rum
- 1 teaspoon vanilla extract
- to taste toasted coconut flakes for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Gradually add the dry flour mixture to the butter mixture, alternating with the coconut milk and rum. Mix until fully combined. Be careful not to overmix.
- Gently fold in the crushed pineapple until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each one about ⅔ full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated.
- Mix in the coconut cream, rum, and vanilla extract until smooth and fluffy.
- Frost the cooled cupcakes with the coconut rum frosting and garnish with toasted coconut flakes.
Notes
For a non-alcoholic version, you can substitute the rum with coconut extract or additional coconut milk.
Feel free to adjust the sweetness of the frosting by adding more or less powdered sugar to taste.
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. Enjoy your tropical treat!