Bahama Mama Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice
- 1/4 cup coconut milk
- 1/4 cup crushed pineapple, drained
- 1/4 cup shredded coconut, toasted
For the frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup pineapple juice
- 1 teaspoon coconut extract
- Maraschino cherries and mini umbrellas for garnish (optional)
Directions:
1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
5. Gradually add the dry ingredients to the butter mixture alternately with pineapple juice and coconut milk, beginning and ending with the dry ingredients. Mix just until combined.
6. Fold in the crushed pineapple and toasted shredded coconut.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Allow cupcakes to cool completely on a wire rack before frosting.
10. For the frosting, beat the butter until creamy. Gradually add powdered sugar, alternating with pineapple juice and coconut extract, until smooth and spreadable.
11. Frost the cooled cupcakes and garnish with maraschino cherries and mini umbrellas if desired.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use freshly toasted shredded coconut for a richer, crunchier texture and enhanced flavor.
Chill the frosting slightly before spreading to make it easier to work with and prevent melting.