Coconut Rum Cupcakes

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This is a must have for coconut lovers!! Coconut rum brings another level to the coconut flavour.  Choose your favourite coconut rum and bake away!

Begin by beating softened butter and slowly adding brown sugar.  You want to combine the brown sugar until it becomes a light brown and the majority of the sugar has become dissolved.

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cococupcakes4   Add the eggs to the brown sugar/butter mixture.  The egg will help dissolved the rest of the brown sugar.  The mixture should now be light brown and fluffy.

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Before adding any of the dry ingredients, mix in the coconut rum.

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In a separate bowl, mix all the dry ingredients together.  If you are measuring any dry ingredients, make sure you use a spatula and a dry measure to measure it out.

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This recipe uses room temperature buttermilk.  When you incorporate buttermilk and the flour, alternate.  This helps the ingredients mix together while preventing over mixing.  I like to start with the buttermilk first and then flour.

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Remember to only mix the batter just until everything is combined.  When the batter is ready, I like to use a small scoop to portion out my cupcakes.  This makes all my cupcakes even and it also makes it a lot easier to get it into the cupcake lining.

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Bake the cupcakes in a preheated oven for 375 degrees F for 20 minutes.  You can test to see if the cupcakes are ready by sticking a toothpick in and when it doesn’t have any raw batter on it or it comes out clean, it’s done.

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To make the icing, mix all the ingredients together.  (note: I prefer to get a block of cream cheese when making the icing as the one in the container is too soft and becomes a bit slimy when mixed).

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I used a round icing tip to decorate my cupcake since the icing was a little runnier than I wanted.  To decorate the top, I used candied coconut slivers!!  Voila!!  Coconut rum cupcakes!!

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Coconut Rum Cupcakes with Coconut Cream Cheese Frosting

CUPCAKES

2 cups flour
1 tsp soda
1/2 tsp salt
1 1/4 cups light brown sugar
1 stick butter
1 egg (room temperature)
1 cup buttermilk (room temperature)
1/3 cup coconut rum

Mix flour, soda, and salt.  In a separate bowl, cream brown sugar and butter until fluffy.  Add egg and beat well. Add buttermilk and flour mixture alternately while mixing.  Add rum and mix well. Pour into lined cupcake pan.  Bake at 375 degrees F for 20 minutes, or until toothpick comes out clean.

FROSTING
4 oz. cream cheese

1/2 stick butter, room temp.
2 cups confectioners’ sugar
3 T coconut rum

Mix together ingredients with an electric mixer until smooth and creamy.  Frost cupcakes.

Check out other recipes on our blog  https://eatitnoworeatitlater.com/recipes-list/

4 Comments Add yours

  1. iuliatuca says:

    Thank you for the recipe. Everybody loved the cupcakes:) Although i modified the recipe a bit (like i usually do) in order to get closer to the Pina Colada taste.

    1. K Lee says:

      I’m so glad you liked the recipe! It’s always a hit when I make it and I’m curious to try the Pina Colada version.

      1. iuliatuca says:

        You can check the modifications i made to the recipe on my blog. The post is called “Cupcake mania”

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