Bahama Mama Cupcakes

Why You’ll Love This Recipe

I’m a big fan of how these cupcakes blend fruity and creamy flavors with just the right amount of indulgence. They’re moist from the pineapple and rich from the butter and coconut milk, with that signature Bahama Mama cocktail flair thanks to the rum and cherry notes. I find them especially fun to serve at parties—they’re eye-catching, flavorful, and always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 Cherry-Rum Buttercream:
(Recipe not provided, but I typically use the following for a quick version)

• ½ cup unsalted butter, softened

• 2 cups powdered sugar

• 2–3 tbsp maraschino cherry juice

• 1 tbsp dark rum (optional)

• A few drops of red or pink food coloring (optional, for color)

directions

1. I preheat the oven to 350°F and line a muffin pan with cupcake liners.

2. In a bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In another bowl, I cream the softened butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, then mix in the crushed pineapple, coconut milk, extract, and rum.

5. I gradually add the dry ingredients to the wet, mixing just until combined.

6. I divide the batter evenly among the liners and bake for 18–22 minutes, or until a toothpick comes out clean.

7. While the cupcakes cool, I make the buttercream by beating the butter until creamy, then gradually mixing in the powdered sugar, cherry juice, and rum. I adjust consistency with more sugar or juice as needed.

8. Once the cupcakes are cool, I frost them and garnish with a cherry or pineapple wedge for that island vibe.

Servings and timing

This recipe makes about 12 standard cupcakes. It takes around 20 minutes to prep, 20 minutes to bake, and 30 minutes for cooling and frosting, totaling about 1 hour and 10 minutes from start to finish.

Variations

• When I want a boozier flavor, I brush the cupcakes with extra rum while they’re still warm.

• I sometimes add shredded coconut to the batter for extra texture.

• For a more subtle frosting, I skip the cherry juice and use pineapple juice instead, creating a pineapple-rum buttercream.

• If I’m going alcohol-free, I just leave out the rum—the cupcakes still taste tropical and delicious.

storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. I let them come to room temperature before serving. I don’t reheat them, but if the frosting stiffens in the fridge, I let them sit out for 15–20 minutes before eating.

FAQs

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes a day in advance and frost them the next day. They hold up well overnight in an airtight container.

What’s a good substitute for rum?

I use pineapple juice, orange juice, or extra coconut milk if I want to keep it non-alcoholic while preserving flavor.

Can I use canned pineapple?

Yes, I use canned crushed pineapple in juice (not syrup). I include the juice to keep the cupcakes moist.

Can I freeze these cupcakes?

I can freeze the unfrosted cupcakes in an airtight container for up to 2 months. I thaw them at room temperature and frost before serving.

How do I prevent the cupcakes from being too dense?

I make sure not to overmix the batter and use room-temperature ingredients for the best texture.

Conclusion

Bahama Mama Cupcakes are a playful and delicious way to bring tropical flair to any dessert table. With fruity, moist cake and a boozy cherry-kissed buttercream, I find them irresistible and always fun to make. Whether I’m baking for a party or treating myself to an island-inspired dessert, these cupcakes deliver sunshine in every bite.

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