Last summer, during a long weekend getaway to the coast, my family and I ended up at a little beachfront café that served the most colorful cupcakes I’d ever seen. They were bright, fruity, and decorated with tiny cocktail umbrellas that made everyone smile. My kids were more excited about those cupcakes than the ocean itself, and I caught myself thinking, “I need to bring a bit of this fun back home.”

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Back in my kitchen, after another busy workday and a round of homework checks, I started tinkering with flavors that reminded me of sandy toes, sun hats, and those laid-back afternoons by the water.

Pineapple, coconut, a touch of orange zest, it was like building a cupcake that could carry the spirit of a vacation in every bite. My husband, who doesn’t usually rave about sweets, ate two before dinner and told me to “save this recipe forever.”

Short Description

These Bahama Mama Cupcakes combine pineapple, coconut, and orange zest for a tropical-inspired dessert, topped with coconut frosting, toasted coconut, and a cherry on top. Perfect for parties, birthdays, or anytime you want a taste of sunshine.

Key Ingredients

For the cupcakes:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
¼ cup crushed pineapple, drained
¼ cup coconut milk (or regular milk)
1 teaspoon vanilla extract
½ teaspoon coconut extract
Zest of 1 orange

For the frosting:

1 cup unsalted butter, softened
3 ½ cups powdered sugar
1 tablespoon coconut milk
½ teaspoon coconut extract
Pink gel food coloring (optional)

Toppings:

Toasted shredded coconut
Maraschino cherries

Tools Needed

12-cup muffin tin with liners
Mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Cooling rack
Piping bag and tip (for frosting)

Cooking Instructions

Step 1: Prepare the oven and pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with festive liners.

Step 2: Mix dry ingredients
In a bowl, whisk flour, baking powder, and salt until well combined.

Step 3: Cream butter and sugar
In another bowl, cream softened butter and sugar until pale and fluffy. Beat in eggs one at a time.

Step 4: Add wet ingredients
Mix in crushed pineapple, coconut milk, vanilla, coconut extract, and orange zest.

Step 5: Combine mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.

Step 6: Bake cupcakes
Fill liners about ¾ full with batter. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Step 7: Make the frosting
Beat butter until creamy. Add powdered sugar gradually, then mix in coconut milk and extract. If desired, tint with pink gel food coloring.

Step 8: Decorate
Pipe frosting onto cooled cupcakes. Sprinkle with toasted coconut and finish each with a cherry on top.

Tip: If cupcakes dome too much, slice off the tops to make frosting easier to pipe evenly.

Why You’ll Love This Recipe

Tropical Flavor: Pineapple, coconut, and orange zest create a bright, sunny bite.

Fun Presentation: Cherries and coconut make these cupcakes party-ready.

Simple to Bake: Everyday ingredients, easy steps, and no fuss.

Kid-Approved: A hit with little ones, especially with colorful frosting.

Perfect for Celebrations: Great for birthdays, summer BBQs, or family gatherings.

Mistakes to Avoid & Solutions

Overmixing the batter: This makes cupcakes dense. Stir gently until just combined.

Skipping the drained pineapple step: Extra liquid can ruin texture. Always drain well.

Not cooling before frosting: Warm cupcakes melt frosting. Let them cool completely.

Using too much food coloring: A tiny drop of gel goes a long way—start small.

Burning the coconut topping: Toast on low heat and watch closely, it browns fast.

Serving and Pairing Suggestions

Serve as a dessert centerpiece at summer parties.

Pair with iced tea, piña coladas, or sparkling water with lime.

Arrange on a tiered stand for birthdays or bridal showers.

Present buffet-style with fresh fruit bowls for a tropical spread.

Storage and Reheating Tips

Store frosted cupcakes in an airtight container at room temperature for up to 2 days.

Refrigerate for up to 5 days, but let them sit at room temperature 15 minutes before serving.

Freeze unfrosted cupcakes wrapped tightly for up to 2 months. Thaw before frosting.

FAQs

1. Can I use canned pineapple instead of fresh?
Yes, canned crushed pineapple works perfectly. Just make sure it’s well drained.

2. Can I make these cupcakes ahead of time?
Yes, bake them a day in advance and frost right before serving for best freshness.

3. What if I don’t have coconut milk?
Regular milk works, but coconut milk deepens the tropical flavor.

4. How do I toast coconut without burning it?
Spread in a thin layer on a baking sheet and bake at 325°F for 5–7 minutes, stirring halfway.

5. Can I double the recipe?
Yes, simply double all ingredients. Use two muffin tins and rotate them halfway through baking.

Tips & Tricks

For extra citrus punch, add a splash of orange juice to the frosting.

Use cocktail umbrellas or paper straws for decoration at parties.

Chill the frosting slightly if it feels too soft to pipe.

Swap cherries for fresh berries if you prefer less sweetness.

Recipe Variations

Bahama Mama Layer Cake: Double the recipe and bake in two 8-inch pans. Frost and stack.

Mini Cupcakes: Use a mini muffin tin, bake 10–12 minutes, and top with a small swirl of frosting.

Rum-Infused Version: Add 1 tablespoon coconut rum to the batter and 1 teaspoon to the frosting for a boozy twist.

Pineapple Upside-Down Cupcakes: Place a pineapple ring and cherry at the bottom of each liner before adding batter.

Chocolate Coconut Cupcakes: Replace ¼ cup flour with cocoa powder for a chocolatey base.

Final Thoughts

Every time I make these cupcakes, the kitchen fills with the kind of sweet, tropical aroma that instantly shifts the mood of the day. I love how something so simple to whip up can bring such joy to the table. My kids joke that these are “vacation cupcakes,” and honestly, I think they’re right. Baking them reminds me that we don’t always need a plane ticket to feel a little escape, we can create it right at home.

Whether it’s for a party, a surprise treat after dinner, or just because, these cupcakes always bring smiles and empty plates. That, to me, is what good baking is all about: sharing flavor, happiness, and a little sunshine in every bite.

Bahama Mama Cupcakes

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Ingredients

For the cupcakes:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs
¼ cup crushed pineapple drained
¼ cup coconut milk or regular milk
1 teaspoon vanilla extract
½ teaspoon coconut extract
Zest of 1 orange

For the frosting:

1 cup unsalted butter softened
3 ½ cups powdered sugar
1 tablespoon coconut milk
½ teaspoon coconut extract
Pink gel food coloring optional

Toppings:

Toasted shredded coconut
Maraschino cherries

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with festive liners.
Whisk together flour, baking powder, and salt in a bowl.
In another bowl, cream softened butter and sugar until fluffy, then beat in eggs one at a time.
Mix in crushed pineapple, coconut milk, vanilla, coconut extract, and orange zest.
Gently fold in the dry mixture, stirring just until combined.
Fill liners about ¾ full and bake 18–20 minutes, until a toothpick comes out clean. Cool completely.
For the frosting, beat butter until creamy, then add powdered sugar gradually. Mix in coconut milk and extract, adding pink coloring if desired.
Pipe frosting onto cooled cupcakes, sprinkle with toasted coconut, and top with a cherry.