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Bahama Mama Cupcakes

Indulge in the tropical spirit of the Bahamas with these delightful Bahama Mama Cupcakes. Infused with rum, pineapple, and coconut flavors, these moist cupcakes topped with a creamy coconut frosting are perfect for any celebration or as a fun treat.
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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 bowls
  • 1 electric mixer
  • 1 cupcake tin
  • 12 cupcake liners
  • 1 set measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.5 cup rum (dark or light)
  • 0.5 cup crushed pineapple, drained
  • 0.5 cup shredded coconut
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 0.5 cup coconut cream
  • 1 teaspoon vanilla extract (for frosting)
  • to garnish amount shredded coconut For garnish.

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
  • In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Mix until well blended.
  • In another bowl, beat the softened butter with an electric mixer until creamy. Add the eggs, rum, crushed pineapple, shredded coconut, and vanilla extract. Mix until fully incorporated.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring 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, alternating with the coconut cream, and beat until smooth and fluffy. Stir in the vanilla extract.
  • Once the cupcakes are completely cool, frost each with the coconut frosting. Garnish with shredded coconut if desired.
  • Serve and enjoy your Bahama Mama Cupcakes!

Notes

For an extra kick, consider adding a splash of rum to the frosting.
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.