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Bahama Mama Cupcakes

Bahama Mama Cupcakes

These delightful Bahama Mama Cupcakes bring the tropical flavors of the Caribbean to your dessert table. With hints of coconut, pineapple, and rum, these cupcakes are perfect for a summer party or any festive occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine Caribbean
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 cupcake pan
  • 1 cupcake liners
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 toothpick for testing doneness
  • 1 cooling rack

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup coconut milk
  • ¼ cup crushed pineapple, drained
  • 2 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut
  • ½ cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 3 tablespoon heavy cream
  • 2 tablespoon dark rum (for frosting)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  • In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  • In another large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Then, mix in the coconut milk, crushed pineapple, dark rum, and vanilla extract until fully incorporated.
  • Gradually add the flour mixture to the wet ingredients, folding gently with a rubber spatula until just combined. Be careful not to overmix.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • While the cupcakes are cooling, prepare the frosting. In a bowl, beat the softened butter until creamy, then gradually add the powdered sugar, mixing on low speed. Pour in the heavy cream and dark rum, and beat until fluffy and smooth.
  • Once the cupcakes are completely cool, frost them generously with the rum-infused buttercream.
  • Optional: Garnish each cupcake with shredded coconut, a small slice of pineapple, and a maraschino cherry on top.

Notes

For a non-alcoholic version, you can replace the dark rum with additional coconut milk or pineapple juice.
These cupcakes store well in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.