Description
These Miami Vice Cupcakes are a sunshine-filled twist on the classic frozen cocktail! With a soft vanilla-coconut cake base and a dreamy swirl of coconut and strawberry buttercream, each cupcake is a mini vacation in every bite. They’re fun, festive, and topped with tropical garnishes like pineapple wedges, strawberries, and cocktail umbrellas. Perfect for summer parties, beachy birthdays, or whenever you’re craving something fruity and fabulous!
Ingredients
For the Cupcakes:
1 box white or vanilla cake mix
3 large eggs
⅓ cup vegetable oil
⅓ cup coconut milk
⅓ cup water
Optional: 1 tbsp coconut rum
For the Coconut Frosting:
1 cup unsalted butter, softened
2–3 cups powdered sugar
1–2 tbsp coconut milk
1 tsp coconut extract
For the Strawberry Frosting:
1 cup unsalted butter, softened
2–3 cups powdered sugar
¼ cup strawberry purée or strawberry syrup
½ tsp vanilla or strawberry extract
Pink food coloring (optional)
Optional Toppings:
Pineapple wedges
Fresh strawberries
Toasted coconut
Mini cocktail umbrellas
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Mix the cupcake batter: In a large bowl, combine cake mix, eggs, oil, coconut milk, water, and optional coconut rum. Beat for 2 minutes until smooth and well combined.
Fill and bake: Divide batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
Make the coconut frosting: In a bowl, beat butter until fluffy. Gradually mix in powdered sugar, then coconut milk and extract. Beat until smooth and creamy.
Make the strawberry frosting: In a separate bowl, beat butter until soft. Add powdered sugar and strawberry purée gradually. Mix in extract and food coloring if using. Beat until light and airy.
Pipe the swirl: Fill one side of a piping bag with coconut frosting and the other with strawberry frosting. Using a large swirl tip, pipe the frosting onto the cooled cupcakes.
Decorate with pineapple wedges, strawberries, toasted coconut, or cocktail umbrellas for a true Miami Vice vibe!
Notes
Rum is optional but gives these cupcakes a fun adult twist! For a kid-friendly version, simply leave it out.
Strawberry purée tip: You can blend fresh strawberries or use store-bought strawberry syrup.
If your frosting feels too soft to pipe, chill it in the fridge for 10–15 minutes before decorating.
Want an extra surprise? Add a spoonful of strawberry jam into the cupcake batter before baking for a hidden fruity center!
These cupcakes are best served the same day they’re frosted, but leftovers keep well in the fridge for up to 4 days.