Easy Coconut Rum Cupcakes
Coconut and rum are a winning combo sure to give your regular vanilla cupcakes a new tropical twist! These Easy Coconut Rum Cupcakes are the perfect creamy and moist dessert to celebrate special occasions.
Servings: 12 people
Calories: 454kcal
Equipment
- 1 Cupcake tray
- 1 mixing bowl
- 1 Hand whisk or stand mixer
- 1 Piping bag and nozzle
Ingredients
- 200 g unsalted butter room temperature
- 200 g of caster sugar sifted
- 200 g all-purpose flour
- 1.5 teaspoon of baking powder
- 200 g of eggs
- 4 tablespoon of desiccated coconut
- Coconut flavouring
- 2-5 tablespoon Coconut milk
Coconut Rum Buttercream
- 1.25 cups or 284 g of unsalted butter room temperature
- 2.25 cups or 511g of icing sugar sifted
- 4 tablespoon of coconut rum
- 3 tablespoon of coconut cream
- Coconut flakes or desiccated coconut
Instructions
- Preheat oven at 160C/320F. Add cupcake cases to a cupcake pan and set aside for later.
- Add all-purpose flour and baking powder to a bowl. Mix until well combined and set aside for later.
- Add unsalted butter to a bowl and whisk for 2 minutes. Then, add the caster sugar and whisk for another 3-5 minutes or until pale yellow.
- Continue to whisk the mixture and add one egg and coconut flavoring. Then whisk for a few more minutes or until the egg disappears. Repeat this step for the remaining eggs.
- Pour the dry ingredients into the wet ingredients, add coconut milk and mix with a large spoon or spatula. Do not overmix the cupcake batter. Make sure there are still a few lumps.
- Scoop about 2-3 tablespoon of cake batter into each cupcake case and bake for 10-15 minutes.
- Once the cupcakes are ready leave them to cool.
Coconut Rum Buttercream
- Add unsalted butter to a large bowl and whisk for about 1 minute.
- Add half of the sifted icing sugar to the butter and whisk for 3 minutes. Then, add the remaining icing sugar and whisk for another 3 minutes.
- Finally, add 2-4 tablespoon of Coconut rum and coconut cream (depending on how strong you want the flavor to be). Whisk for 2-3 more minutes.
Decorate Cupcakes
- Add coconut rum buttercream to a piping bag with a star nozzle and decorate cupcakes as desired.
- Top each cupcake with coconut flakes or desiccated coconut.
Notes
- Sugar replacement: If you don’t have caster sugar, it is fine to replace it with granulated sugar.
- Coconut rum: If you want a stronger alcohol flavor then poke holes into the cupcakes and pour coconut rum into each cupcake. Alternatively, you can leave out the alcohol altogether to make it kid-friendly.
Nutrition
Serving: 120g | Calories: 454kcal | Carbohydrates: 49.09g | Protein: 4.8g | Fat: 26.18g | Saturated Fat: 16.245g | Polyunsaturated Fat: 1.269g | Monounsaturated Fat: 6.944g | Trans Fat: 0.564g | Cholesterol: 117mg | Sodium: 40mg | Potassium: 150mg | Fiber: 0.6g | Sugar: 35.08g | Vitamin A: 805IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 1.43mg