Tropical Delight: Bahama Mama Cupcakes with Coconut Rum Frosting

Take a trip to the sunny beaches of the Bahamas with our delectable Bahama Mama Cupcakes, which are inspired by the vibrant flavors of the beloved tropical cocktail. These cupcakes are ideal for summoning the spirit of summer, with exotic flavors of pineapple, coconut, and a splash of rum. They’re perfect for any occasion that calls for a burst of sunshine and island flair, topped with a creamy coconut rum frosting and a cherry on top. Are you ready to dive into this tropical treat?


For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup crushed pineapple, well-drained
  • 1/4 cup coconut milk
  • 1 tablespoon rum (optional, can substitute with rum extract)
  • 1 teaspoon vanilla extract
  • Zest of 1 lime

For the Coconut Rum Frosting:

  • 1/2 cup unsalted butter, at room temperature
  • 2 cups powdered sugar, sifted
  • 2-3 tablespoons coconut milk, as needed for consistency
  • 2 tablespoons coconut rum (or rum extract for a non-alcoholic version)
  • Shredded coconut for garnish
  • Maraschino cherries for topping


  1. Preheat and Prep:
  • Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
  1. Combine Dry Ingredients:
  • In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  1. Cream Butter and Sugar:
  • In a large mixing bowl, beat the butter and sugar until fluffy and light in color.
  1. Incorporate Eggs and Flavors:
  • Add eggs one at a time, beating well after each addition. Stir in pineapple, coconut milk, rum (if using), vanilla extract, and lime zest.
  1. Mix Dry and Wet Ingredients:
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
  1. Bake the Cupcakes:
  • Fill the cupcake liners two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  1. Cool:
  • Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  1. Make the Frosting:
  • For the frosting, beat butter until creamy. Gradually add powdered sugar, coconut milk, and coconut rum, beating until smooth and spreadable.
  1. Decorate:
  • Frost the cooled cupcakes with the coconut rum frosting. Sprinkle shredded coconut over the frosted cupcakes and top each with a maraschino cherry.
  1. Serve:
    • Serve your Bahama Mama Cupcakes at your next party or gathering and watch them become the centerpiece of your dessert table!

Tips for Variation:

  • Fruit Variations: Experiment with different tropical fruits like mango or banana for variations in the cupcake batter.
  • Nutty Addition: Add chopped macadamia nuts to the batter for a crunch.
  • Frosting Flavors: Try lime zest or pineapple juice in the frosting for extra zing.

Our Bahama Mama Cupcakes bring the festive vibes of a tropical vacation right into your kitchen. They’re a great way to spice up your dessert spread by combining the allure of exotic flavors with the sweetness of homemade cupcakes. Whether it’s a backyard barbecue, a beach party, or a simple summer gathering, these cupcakes promise to transport you to paradise!