Here’s what you will need to create your stunning Bahama Mama Cupcakes:
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)
For the Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1–2 tbsp maraschino cherry juice
- 1 tsp rum (or rum extract)
- 1 tbsp heavy cream (adjust as needed for texture)
- Optional: pink food coloring
Toppings:
- Maraschino cherries
- Shredded coconut or toasted coconut
- Mini umbrellas or drink toppers
Instructions
Follow these simple steps to create your Bahama Mama Cupcakes:
-
Step 1: Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition.
Step 5: Mix in the crushed pineapple (with juice), coconut milk, coconut extract, and rum, until fully combined.
Step 6: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Step 7: Fill each cupcake liner about 2/3 full with batter and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cupcakes cool completely in the pan before frosting.
Step 9: To make the frosting, beat the softened butter until smooth and creamy.
Step 10: Gradually add the powdered sugar, alternating with maraschino cherry juice and rum, until the mixture is smooth. Adjust the consistency with heavy cream as needed, and tint pink if desired.
Step 11: Frost the cooled cupcakes with a swirl of the cherry-rum frosting.
Step 12: Top each cupcake with a maraschino cherry and a sprinkle of coconut. Feel free to add a mini umbrella or drink topper for that extra tropical flair!
FAQs
1. Can I make these cupcakes without rum?
Yes, you can omit the rum or use rum extract for a similar flavor without the alcohol.
2. How should I store leftover cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for longer freshness, but let them sit at room temperature before serving.
3. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but ensure it’s well crushed and the juice is included for moisture.
4. Can I use non-dairy milk in this recipe?
Absolutely! Coconut milk is great and can serve as non-dairy milk. Other non-dairy alternatives like almond or oat milk work fine too.
5. What types of frosting complement these cupcakes?
Besides the cherry-rum frosting, you can try cream cheese frosting, vanilla buttercream, or even a chocolate ganache for variety!
Conclusion
Bahama Mama Cupcakes are the ultimate treat to bring a taste of the tropics to your kitchen! With easy-to-follow instructions and vibrant flavors, they’re sure to be a hit at your next gathering or even as a sweet daily reward. Indulge in these scrumptious cupcakes and take a delightful culinary journey to paradise!
