Name: Bahama Mama Cupcakes
Ingredients: 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; 1 cup (2 sticks) butter, softened; 5 cups powdered sugar; 2 Tbsp. pineapple juice; 1 Tbsp. white rum; Pure vanilla extract; Pinch Kosher Salt; Orange wedges; Maraschino cherries; Paper umbrellas

Description

This recipe, “Bahama Mama Cupcakes,” is inspired by the classic tropical cocktail, the Bahama Mama, known for its fruity, rum-infused flavors

Ingredients

Scale

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

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C) and line two cupcake pans with 18 cupcake liners.
Combine Ingredients: In a large bowl, stir the cake mix with the Sprite and orange zest until thoroughly combined.
Fold in Coconut: Fold in the toasted coconut.
Fill Liners: Divide the batter evenly between the cupcake liners.
Bake: Bake according to the package directions, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Let the cupcakes cool completely in the muffin tins before frosting.
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.
Add Remaining Sugar: Add the rest of the powdered sugar and beat until light and fluffy.

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