One summer, years ago, my husband and I booked a short cruise that stopped in Nassau for just one day. It wasn’t nearly enough time to explore the island, but I’ll never forget the bright colors, the smell of coconut suntan lotion drifting through the breeze, and the taste of a pineapple cocktail that seemed to hold the whole spirit of the Bahamas in a single glass.
That memory stayed with me, and when I got back home to my quiet kitchen, I felt inspired to create something that captured those flavors in a way I could share with family.
Over time, these Bahama Mama Cupcakes became a family favorite. I’ve made them for backyard cookouts, my granddaughter’s birthday party, and even packed them into a tin for a church bake sale where they disappeared in no time.
Each bite tastes like sunshine: the pineapple adds sweetness, the coconut brings creaminess, and the orange zest lifts everything with brightness. They’re playful, a little tropical, and just the thing to transport you to an island getaway—no plane ticket needed.
Short Description
These light, tropical-inspired cupcakes are filled with crushed pineapple, coconut milk, and orange zest, topped with a silky coconut buttercream, toasted coconut, and a cherry on top. Perfect for summer parties or anytime you want a taste of the islands.
Key Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup crushed pineapple, drained
- ¼ cup coconut milk (or regular milk)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- Zest of 1 orange
For the frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 tablespoon coconut milk
- ½ teaspoon coconut extract
- Pink gel food coloring (optional)
Toppings:
- Toasted shredded coconut
- Maraschino cherries
Tools Needed
- Muffin tin with 12 cups
- Paper cupcake liners (tropical-themed if possible)
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Cooling rack
- Piping bag and tip for frosting
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: Prepare Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Make the Batter
In another bowl, cream butter and sugar with a mixer until light and fluffy. Beat in eggs, one at a time. Mix in crushed pineapple, coconut milk, vanilla, coconut extract, and orange zest.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Do not overmix, or the cupcakes will be dense.
Step 5: Fill and Bake
Fill cupcake liners about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden. Let cool completely on a wire rack.
Step 6: Make the Frosting
Beat butter until creamy. Gradually add powdered sugar, mixing well. Add coconut milk and coconut extract. If desired, tint with pink food coloring for a tropical touch.
Step 7: Frost and Decorate
Pipe swirls of frosting on each cooled cupcake. Sprinkle with toasted coconut and crown each with a maraschino cherry.
Troubleshooting tip: If your frosting is too thick, add a teaspoon of coconut milk at a time. If too thin, add more powdered sugar until it holds shape.
Why You’ll Love This Recipe
Bright and tropical: A mix of pineapple, coconut, and orange zest.
Crowd-pleaser: Eye-catching and fun for any celebration.
Easy to make: Simple steps and no complicated techniques.
Customizable: Add food coloring or swap flavors to make it your own.
Nostalgic: Reminiscent of a sunny island vacation.
Mistakes to Avoid & Solutions
Overmixing the batter: This makes cupcakes dense. Solution: Stop mixing as soon as the flour disappears.
Using wet pineapple: Extra liquid can weigh down the batter. Solution: Drain crushed pineapple well before adding.
Skipping cooling time: Frosting warm cupcakes will melt the buttercream. Solution: Cool cupcakes completely before decorating.
Burning coconut: Toasted coconut can go from golden to burnt quickly. Solution: Toast in a skillet or oven on low, watching closely.
Too much food coloring: Overdoing it changes the flavor and look. Solution: Add just a drop or two at a time.
Serving and Pairing Suggestions
Serve these cupcakes at summer parties, luaus, or family barbecues.
Pair with iced tea, fruity cocktails, or sparkling water with lime.
Arrange on a platter with slices of fresh pineapple and citrus wedges for a festive presentation.
Great for potlucks or bake sales since they travel well.
Storage and Reheating Tips
Store cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days if frosted. Bring to room temperature before serving.
Freeze unfrosted cupcakes up to 2 months; thaw before frosting.
Do not microwave to reheat—let them warm to room temperature naturally.
FAQs
1. Can I use canned coconut milk?
Yes, but shake it well before using to blend the cream and liquid.
2. Can I substitute fresh pineapple for crushed?
Yes, but finely chop it and drain excess juice to avoid soggy batter.
3. Do I need pink food coloring?
Not at all, it’s just for a fun tropical look. The flavor won’t change.
4. Can I make these ahead of time?
Yes, bake the cupcakes a day before and frost the day you serve.
5. What if I don’t have coconut extract?
Use extra vanilla or a splash of almond extract for a slightly different twist.
Tips & Tricks
Zest the orange directly over the bowl so the oils fall into the batter.
For extra flavor, brush baked cupcakes lightly with pineapple juice before frosting.
Chill frosting in the fridge for 10 minutes if it gets too soft while piping.
Use a cookie scoop to portion batter evenly into liners.
For perfectly neat edges, use a round cutter to “scoot” cupcakes into shape right after baking.
Recipe Variations
Bahama Mama Chocolate Cupcakes: Replace ½ cup flour with cocoa powder for a tropical chocolate version.
Rum-Infused Cupcakes: Add 1 tablespoon of dark rum to the batter for an adult-friendly twist.
Citrus Twist: Swap orange zest for lime zest for a brighter, tangier flavor.
Piña Colada Cupcakes: Increase pineapple to ½ cup and top with pineapple slices instead of cherries.
Mini Cupcakes: Bake in a mini muffin tin for 10–12 minutes for bite-sized treats.
Final Thoughts
Whenever I bake these Bahama Mama Cupcakes, I feel like I’m bringing a little slice of the islands into my kitchen. They aren’t just pretty—they carry flavors that spark joy and memories. My grandchildren love biting into the soft, fragrant cake, and I love watching their little faces light up when they spot the cherry on top. It’s the kind of dessert that makes people linger at the table a bit longer, reaching for seconds and chatting away.
To me, recipes like this are more than instructions, they’re small bridges to moments and places we’ve cherished. If you’re longing for a sweet escape, I hope these cupcakes offer you the same sunshine-filled happiness they bring to my family.
Bahama Mama Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup crushed pineapple drained
- ¼ cup coconut milk or regular milk
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- Zest of 1 orange
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, and salt in a bowl. In another bowl, cream butter and sugar until fluffy, then beat in eggs one at a time. Mix in crushed pineapple, coconut milk, vanilla, coconut extract, and orange zest.
- Gently fold dry ingredients into wet until just combined. Fill liners ¾ full and bake 18–20 minutes, until golden and a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy, then gradually add powdered sugar. Mix in coconut milk and extract, tinting with pink food coloring if desired.
- Pipe swirls of frosting onto cooled cupcakes, sprinkle with toasted coconut, and top each with a maraschino cherry.
