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Bahama Mama Cupcakes

Indulge in a tropical delight with these Bahama Mama Cupcakes, inspired by the classic Caribbean cocktail. With flavors of rum, coconut, and pineapple, these moist and flavorful cupcakes are perfect for any party or tropical-themed gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Caribbean
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 cupcake pan
  • 1 cupcake liners
  • 1 toothpick
  • 1 cooling rack

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup coconut milk
  • 0.5 cup crushed pineapple, drained
  • 2 tablespoons dark rum
  • 0.5 cup shredded coconut sweetened or unsweetened, as desired
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons coconut milk (for frosting)
  • 2 tablespoons dark rum (for frosting)
  • to taste toasted coconut flakes for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  • In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In another bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually mix in the dry ingredients, alternating with the coconut milk. Start and end with the dry ingredients.
  • Fold in the crushed pineapple, dark rum, and shredded coconut until evenly combined.
  • Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
  • While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition.
  • Mix in the coconut milk and dark rum until the frosting is smooth and creamy.
  • Once the cupcakes are completely cooled, frost them generously with the coconut rum frosting.
  • Top each cupcake with toasted coconut flakes for an added tropical touch.

Notes

For extra moisture, you can brush the cooled cupcakes with a little extra rum before frosting.
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
Feel free to adjust the amount of rum in both the batter and frosting to suit your taste.