Description

Bahama Mama Cupcakes are a tropical twist on a classic treat! These soft, moist cupcakes are packed with crushed pineapple and creamy coconut, topped with a cherry-rum buttercream that tastes just like summer. Garnished with a maraschino cherry and toasted coconut flakes, they’re perfect for parties, backyard BBQs, or just a little island-inspired pick-me-up. Each bite is a sunny escape! 🌴🧁🍒

Ingredients

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 flavor & color)

Optional Garnish:

Toasted coconut flakes

Maraschino cherries

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy (2–3 minutes).
Add Eggs & Flavorings: Beat in the eggs one at a time, then stir in coconut extract and rum (if using).
Add Pineapple & Coconut Milk: Mix in the crushed pineapple (with juice) and coconut milk until just combined.
Combine Wet & Dry: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
Bake: Divide the batter evenly between the cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
Make Frosting: In a large bowl, beat the softened butter until creamy. Gradually mix in the powdered sugar, alternating with heavy cream. Add the rum (or extract) and cherry juice until your desired flavor and color are reached.
Decorate: Pipe the frosting onto the cooled cupcakes. Garnish with toasted coconut and a maraschino cherry on top.

Notes

No rum? No problem! Swap with rum extract or leave it out entirely for a kid-friendly version.

Make ahead tip: Bake cupcakes one day in advance and frost just before serving for best texture.

Toasting coconut: Add flakes to a dry pan over medium heat, stirring frequently, until golden and fragrant — about 3–5 minutes.

Storage: Store frosted cupcakes in an airtight container at room temp for 1–2 days or refrigerate for up to 5 days.

Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge before decorating.