Description
This recipe, “Bahama Mama Cupcakes,” is inspired by the classic tropical cocktail, the Bahama Mama, known for its fruity, rum-infused flavors
Ingredients
Cupcakes:
- 1 box vanilla cake mix
- 1 (12-oz.) can Sprite, at room temperature
- 3 large eggs
- 1/3 cup vegetable oil
- 1 tsp. orange zest
- 3 Tbsp. shredded coconut, toasted
Frosting:
- 1 cup (2 sticks) butter, softened
- 5 cups powdered sugar
- 2 Tbsp. pineapple juice
- 1 Tbsp. white rum
- Pure vanilla extract
- Pinch Kosher Salt
Garnish (Optional):
- Orange wedges
- Maraschino cherries
- Paper umbrellas
Instructions
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Preheat and Prep: Preheat oven to 350°F (175°C) and line two cupcake pans with 18 cupcake liners.
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Combine Ingredients: In a large bowl, stir the cake mix with the Sprite and orange zest until thoroughly combined.
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Fold in Coconut: Fold in the toasted coconut.
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Fill Liners: Divide the batter evenly between the cupcake liners.
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Bake: Bake according to the package directions, or until a toothpick inserted into the center of a cupcake comes out clean.
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Cool: Let the cupcakes cool completely in the muffin tins before frosting.
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Make Frosting: Meanwhile, make the rum frosting. In a large bowl, beat together the softened butter and half of the powdered sugar, pineapple juice, rum and vanilla and pinch of salt.
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Add Remaining Sugar: Add the rest of the powdered sugar and beat until light and fluffy.
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Frost and Garnish: Pipe or spread the cooled cupcakes with the rum frosting. Garnish each cupcake with an orange wedge, a maraschino cherry, and a cocktail umbrella, if desired
