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Coconut Rum Cupcakes

Delightful Coconut Rum Cupcakes with a tropical twist, topped with luscious coconut cream frosting.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Tropical
Servings: 12 servings
Calories: 250kcal

Ingredients

Ingredients

  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 large eggs at room temperature
  • 0.75 cup sour cream
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 2.25 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 1.5 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon rum extract

Instructions

  • Step 1: Prepare your ingredients. Ensure all ingredients are at room temperature. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  • Step 2: Cream butter and sugar. In a large mixing bowl, add the softened butter and granulated sugar. Beat on medium speed until light and fluffy, about 3-5 minutes.
  • Step 3: Incorporate eggs and sour cream. Add eggs one at a time, mixing well after each addition. Then add sour cream and mix until combined.
  • Step 4: Mix in coconut milk and extracts. Pour in coconut milk, then add vanilla and rum extracts. Mix gently until well combined.
  • Step 5: Combine dry ingredients. In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Gradually add to wet mixture, mixing on low speed until just combined.
  • Step 6: Bake the cupcakes. Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
  • Step 7: Frost and serve. Once cooled, frost with coconut cream frosting and serve.

Equipment

  • Mixing Bowl
  • Cupcake Pan
  • Electric Mixer
  • Whisk

Notes

Make sure your butter is softened for smooth mixing. Don’t frost warm cupcakes to avoid melting. Consider toasting shredded coconut for topping.