Bahama Mama Cupcakes
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.
Calories:
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.