Go Back

Coconut & Rum Cupcakes

Print Recipe
Ingredients Method

Ingredients
  

For the cupcakes:
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract optional but adds great flavour
  • ¼ cup light rum like Malibu or white rum
  • ½ cup coconut milk
  • ½ cup shredded sweetened coconut
For the frosting:
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tablespoons coconut milk
  • 1 tablespoon rum
  • Toasted coconut flakes for topping

Method
 

Preheat the oven
  1. Heat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
Mix dry ingredients
  1. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar
  1. 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
  1. 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
  1. Divide the batter evenly among the liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.
Make the frosting
  1. 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
  1. Swirl the frosting over the cooled cupcakes and sprinkle toasted coconut flakes on top for a golden finish.