Soft, sweet, and a just little tropical
These coconut and rum cupcakes are light, buttery, and full of island flavor. The hint of rum adds warmth, while shredded coconut gives them a soft texture and sweet aroma. Perfect for parties, weekend baking, or when you just want something that feels like sunshine in a bite.
Ingredients
Method
Preheat the oven
- Heat your oven to 175Ā°C (350Ā°F) and line a 12-cup muffin tin with paper liners.
Mix dry ingredients
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar
- In another bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, then mix in the vanilla, coconut extract, and rum.
Combine the mixtures
- Add half the dry ingredients to the butter mixture, then the coconut milk, and finish with the rest of the dry ingredients. Stir in the shredded coconut until just combined.
Bake the cupcakes
- Divide the batter evenly among the liners and bake for 18ā20 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.
Make the frosting
- Beat the butter until creamy, then slowly add powdered sugar. Pour in the coconut milk and rum, and mix until smooth and fluffy.
Frost and decorate
- Swirl the frosting over the cooled cupcakes and sprinkle toasted coconut flakes on top for a golden finish.
