Bahama Mama Cupcakes
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.
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.