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Bahama Mama Cupcakes

Bahama Mama Cupcakes

These delightful Bahama Mama Cupcakes are a tropical treat inspired by the popular cocktail. With a fluffy coconut and rum-flavored cake topped with pineapple cream cheese frosting, they're perfect for parties or just a fun dessert at home.
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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 or whisk
  • 1 measuring cups and spoons
  • 1 cupcake tin
  • 1 cupcake liners
  • 1 cooling rack
  • 1 piping bag (optional)

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened (1 stick)
  • 2 large eggs
  • ½ cup coconut milk
  • 2 tablespoons dark rum Omit for non-alcoholic version.
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup shredded coconut, unsweetened
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup crushed pineapple, drained Make sure to drain well.
  • Additional shredded coconut for garnish Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a cupcake tin with liners.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in coconut milk, dark rum, and vanilla extract until well combined.
  • In another bowl, combine the flour, baking powder, baking soda, salt, and shredded coconut.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cupcakes are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until creamy.
  • Gradually add the powdered sugar, mixing until smooth. Stir in the vanilla extract and crushed pineapple until combined.
  • Once the cupcakes have cooled completely, pipe or spread the pineapple cream cheese frosting onto each cupcake.
  • If desired, sprinkle additional shredded coconut on top for garnish.

Notes

For a non-alcoholic version, omit the dark rum in the cupcake batter.
Make sure to drain the crushed pineapple well to avoid a runny frosting.
These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.