Bahama Mama Cupcakes
🧁 Bahama Mama Cupcakes
Moist pineapple-coconut cupcakes with a hint of rum, topped with cherry-rum buttercream and a tropical vibe in every bite.
🍍 Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup crushed pineapple (with juice)
¼ cup coconut milk (or whole milk)
1 tsp coconut extract (or vanilla extract)
2 tbsp dark or coconut rum (optional but traditional)
I recently tried making Bahama Mama Cupcakes for a family gathering, and I was blown away by how well the tropical flavors come together. The combination of crushed pineapple and coconut milk keeps the cupcakes incredibly moist, while the subtle addition of dark or coconut rum adds a lovely depth and authenticity to the taste. For those hesitant about using alcohol, rum extract is a great alternative and still gives the cupcakes that signature Bahama Mama essence. One tip I found helpful is to ensure that the butter and eggs are at room temperature before mixing; this helps create a smooth batter that bakes evenly. When adding the rum or rum extract, remember it's a subtle hint—you don’t want it overpowering the other flavors. The cherry-rum buttercream on top complements the cupcakes perfectly, adding a creamy texture and a beautiful pop of color. I also experimented using coconut extract instead of vanilla, which really enhanced the tropical vibe. For dairy-free options, swapping regular milk for coconut milk works wonderfully without compromising on flavor. These cupcakes are a hit at parties, especially during summer, because they bring a vacation-like feel to any table. If you love fruity desserts with a twist, give these a try—they’re surprisingly easy to bake and delightfully delicious!
1. Preheat the oven to 350°F/180°C/Gas 4. Line cupcake pans with 14 cupcake liners and set them aside. 2. Using an electric standing or hand mixer, beat the cake mix, milk, eggs, oil, and chopped cherries until combined and smooth. 3. Use an ice cream scoop to divide the batter between the cupcake liners. Fill about ⅔ full. 4. Bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean. 5. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before decorating. 6. Pour the ½ cup of Captain Morgan Orange Vanilla Rum into a small bowl. 7. Carefully dip the top of each cooked and cooled cupcake into the vodka, shaking off any droplets. Set them aside. 8.To make the coconut frosting, use an electric stand or handheld mixer and beat the butter, powdered sugar, cream, and coconut rum together until creamy smooth, and stiff peaks form. 9. Using a medium ice cream scoop, scoop a mound of frosting on top of each cupcake. Use a small angled spatula to create a flat top. 10. Pour the sprinkles into a bowl and stir to combine. 11.Dip each frosted cupcake into the sprinkles to cover. Set them aside. 12. To make the pineapple-orange frosting, use an electric stand or handheld mixer, beat the butter, powdered sugar, and cream together until creamy smooth, and stiff peaks form. 13.Transfer half of the frosting to another bowl and set it aside.