Bahama Mama Cupcakes: Tropical Pineapple-Coconut Cupcakes with Cherry-Rum Buttercream

Let me start with a heartfelt thank you. Whether you’re a longtime reader or this is your first visit to my cozy corner of the internet, I’m truly grateful you’re here! Today, I’m bringing a burst of island sunshine to your kitchen with these Bahama Mama Cupcakes — moist, pineapple-coconut cupcakes topped with a cherry-rum buttercream swirl that will transport your tastebuds straight to the tropics.

These Bahama Mama Cupcakes are like vacation in a bite — and yes, they’re inspired by the classic beachside cocktail! If you’re craving a dessert that’s light, fruity, and just a little bit cheeky, you’re in for a treat.

What Are Bahama Mama Cupcakes?

Bahama Mama Cupcakes are a dessert spin on the beloved tropical cocktail of the same name. They combine flavors of pineapple, coconut, cherry, and a subtle splash of rum to mimic the refreshing taste of a beachy Bahama Mama drink — all wrapped up in cupcake form! With a buttery, fruity base and a pink-tinted cherry-rum frosting, these cupcakes are both pretty and irresistible.

Why You’ll Fall in Love with These Cupcakes

• Tropical flavors in every bite! The crushed pineapple, coconut milk, and coconut extract infuse the cupcakes with a breezy, beachy vibe.
• Moist and fluffy texture thanks to the fruit and dairy combo.
• Cherry-rum buttercream = heaven. It’s smooth, sweet, and has just the right touch of rum (or rum extract!).
• Beautiful to serve. With that swirl of pink frosting and cherry on top, these cupcakes look as fun as they taste.
• Versatile! Leave out the rum for a family-friendly version or double down for the adults-only party platter.

What Do Bahama Mama Cupcakes Taste Like?

Close your eyes and take a bite — imagine a soft, vanilla-kissed coconut cake with little bursts of pineapple sweetness. Then, add the cherry notes and warmth from the rum buttercream, and you’ve got a dessert that tastes like a tropical escape. It’s light, fruity, and just indulgent enough to feel special.

These are not overly sweet; they strike a perfect balance between fresh fruitiness and decadent frosting. Anything but boring!!

Benefits of These Cupcakes

• Easy to make with simple pantry ingredients
• Crowd-pleasing for birthdays, barbecues, or beach-themed parties
• Customizable for both kids and adults
• A creative way to enjoy tropical fruit flavors year-round
• Make-ahead friendly and perfect for gifting!

Ingredients for Bahama Mama Cupcakes

For the Cupcakes:

• 1½ 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 Cherry-Rum Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3–4 cups powdered sugar
• 1 tbsp heavy cream
• 1 tsp rum (or rum extract)
• 1–2 tbsp maraschino cherry juice (for color & flavor)
• Optional garnish: toasted coconut flakes & maraschino cherries

Tools You’ll Need

• Cupcake/muffin tin with 12 liners
• Electric hand or stand mixer
• Mixing bowls (one large, one medium)
• Spatula and whisk
• Piping bag and star tip (for a pretty swirl!)
• Cooling rack

Ingredient Substitutions & Add-Ons

I promised you versatile, and here’s proof!

• Coconut Milk: You can sub with whole milk or even almond milk for a dairy-free option.
• Crushed Pineapple: Swap for pineapple puree or finely chopped fresh pineapple if needed.
• Rum: Omit entirely for a non-alcoholic version, or use rum extract for the flavor without the booze.
• Cherry Juice: Pomegranate juice or raspberry syrup can work for color and tang.
• Add-ins: Want to go wild? Fold in shredded coconut, chopped macadamia nuts, or white chocolate chips.

How to Make Bahama Mama Cupcakes

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (2–3 minutes).

4. Add Eggs and Flavorings

Beat in eggs one at a time. Add coconut extract and rum, and mix until fully incorporated.

5. Add the Pineapple and Coconut Milk

Stir in crushed pineapple (with its juice) and coconut milk until evenly mixed.

6. Combine Wet and Dry

Gradually add dry ingredients to the wet, mixing until just combined. Don’t overmix — we want fluffy, not tough!

7. Bake to Golden Perfection

Divide the batter among the cupcake liners and bake for 18–20 minutes. A toothpick should come out clean when done. Let cool completely on a wire rack before frosting.

How to Make the Cherry-Rum Buttercream

1. Beat the Butter

In a large bowl, beat softened butter until smooth and creamy.

2. Add Powdered Sugar & Liquids

Slowly add powdered sugar, alternating with heavy cream, until fluffy. Stir in rum (or extract) and cherry juice to taste. Adjust the color by adding more cherry juice if desired.

3. Frost and Decorate

Pipe generous swirls onto cooled cupcakes. Top each with toasted coconut flakes and a bright red maraschino cherry — it’s the cherry on top (literally!).

What to Serve with Bahama Mama Cupcakes

• Tropical fruit skewers with kiwi, pineapple, and mango
• Iced hibiscus tea or fruity rum cocktails
• Coconut gelato or mango sorbet for an extra chill dessert pairing
• Light cheese platter with tropical jams for contrast

Tips for Perfect Cupcakes

• Don’t overmix your batter — this ensures a light, tender crumb.
• Use room temp ingredients for the smoothest mixing.
• Cool completely before frosting — or the buttercream will melt!
• Toast coconut flakes in a dry pan until golden for next-level garnish.

Storing & Making Ahead

• Storage: Keep cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing: You can freeze unfrosted cupcakes for up to 3 months. Thaw overnight and frost fresh.
• Make-ahead tip: Bake cupcakes the day before, store them covered, and frost right before serving for best texture.

General Information

• Yield: 12 standard cupcakes
• Prep Time: 20 minutes
• Cook Time: 18–20 minutes
• Total Time: About 40 minutes
• Skill Level: Easy

Frequently Asked Questions

Can I make these alcohol-free?

Absolutely! Just skip the rum and use rum extract (or extra vanilla) for a kid-friendly version.

Can I use fresh pineapple?

Yes — just finely dice and include any juices. You may want to pulse it in a food processor to match the crushed pineapple texture.

Do these cupcakes need to be refrigerated?

If it’s warm in your kitchen, yes. Otherwise, they’re fine at room temperature for a day or two.

Can I double the recipe?

Yes! This recipe doubles beautifully if you need to make 24 cupcakes.

Conclusion: Make These Your Summer Go-To!

Whether you’re throwing a luau, celebrating a birthday, or just need a little sunshine on a cloudy day, these Bahama Mama Cupcakes deliver joy in every bite. They’re cheerful, vibrant, and packed with the best flavors of summer — pineapple, coconut, cherry, and a little rum-induced mischief.

If you’re loving this flavor combo, check out these other tropical temptations:

• Peach Coconut Cupcakes
• Pineapple Mango Upside-Down Cake
• Tropical Fruit Tart with Coconut Crust

I’d absolutely love to see your beautiful creations! Tag me on Pinterest or leave a review — and don’t forget to pin this recipe so you can come back to it anytime.

Nutritional Information (Approximate per cupcake)

• Calories: 390
• Fat: 20g
• Carbohydrates: 48g
• Sugar: 36g
• Protein: 3g
• Alcohol: Trace (evaporates mostly during baking)

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