Bahama Mama Cupcakes

Introduction

If you’ve ever dreamed of a tropical getaway, these Bahama Mama Cupcakes are the next best thing. Infused with pineapple juice, dark rum, and hints of coconut, these cupcakes bring the flavors of a beach cocktail straight into a fluffy, handheld dessert. They are fun, flavorful, and just the right amount of indulgent, perfect for summer parties, holiday gatherings, or even as a weekend baking project when you’re craving something different.

Inspired by the classic Bahama Mama cocktail, this recipe transforms an iconic drink into a moist, flavorful cupcake topped with a rich frosting that ties the whole tropical vibe together. Whether you’re an experienced baker or a beginner, you’ll find this recipe approachable and rewarding.

My recipe story

My love for tropical flavors started with cocktails. On a vacation to the Caribbean, I had my first Bahama Mama drink—a refreshing blend of fruit juices and rum served over ice with a slice of pineapple. It was sweet, tangy, and just the right amount of boozy. The memory of that trip stayed with me, and I knew I wanted to capture those flavors in a dessert I could share with family and friends.

That’s how Bahama Mama Cupcakes were born. I experimented with pineapple juice in the batter, added a little coconut for that creamy, beachy undertone, and of course, included rum to make it taste authentic. After a few test batches and tweaks to the frosting, I ended up with a dessert that instantly reminds me of warm beaches, ocean breezes, and carefree summer evenings.

Ingredient breakdown

The beauty of this recipe is that it takes a simple box of white cake mix and elevates it with tropical additions. By adding pineapple juice, you bring in a sweet and tangy flavor while keeping the batter moist. Dark rum deepens the flavor profile, balancing the sweetness with a subtle warmth that makes these cupcakes taste like the classic cocktail they’re named after.

Coconut plays a supporting role, either in the frosting or sprinkled on top, offering a creamy and slightly nutty dimension that pairs perfectly with pineapple. The frosting is where the magic happens: a luscious buttercream infused with pineapple and coconut essence, optionally enhanced with a splash of rum for a grown-up twist. Together, these ingredients make cupcakes that feel light, fun, and irresistible.

Equipment you’ll need

• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Muffin tin
• Cupcake liners
• Rubber spatula
• Wire cooling rack
• Piping bag and tip (optional, for frosting)

Step-by-step directions

Step 1: Prepare the cupcake batter. In a large mixing bowl, combine the white cake mix with the ingredients listed on the package. Replace part of the liquid with pineapple juice and add the dark rum. Mix until smooth, ensuring there are no lumps. The batter should be slightly thicker than pancake batter but still pourable.

Step 2: Bake the cupcakes. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners and fill each one about two-thirds full with batter. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 3: Prepare the frosting. In a clean mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed at first to avoid mess. Blend in pineapple juice, a splash of coconut extract, and rum (optional) until the frosting is light, fluffy, and spreadable. Adjust the consistency with more powdered sugar if too thin or a splash of milk if too thick.

Step 4: Decorate the cupcakes. Once the cupcakes are completely cool, frost them using a piping bag or by spreading the frosting generously with a spatula. Garnish with shredded coconut, maraschino cherries, or even small pineapple wedges for a fun presentation.

Variations & substitutions

If you prefer a non-alcoholic version, simply omit the rum and replace it with extra pineapple juice or coconut milk. You can also experiment with different cake mix flavors, such as yellow or coconut-flavored cake mix, to enhance the tropical theme. For a creamier frosting, blend in some cream cheese, which pairs beautifully with pineapple and coconut. Garnishes can also be flexible: try toasted coconut flakes, candied pineapple, or even edible flowers for a festive look.

Storage, freezing & make-ahead

Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow them to come to room temperature before serving for the best flavor and texture. To freeze, wrap unfrosted cupcakes individually in plastic wrap and place them in a freezer bag for up to 2 months. Thaw at room temperature and frost before serving. The frosting can also be made a day ahead and stored in the fridge—just whip it lightly before using.

Serving ideas & pairings

Bahama Mama Cupcakes are party-ready on their own, but they also pair beautifully with tropical drinks like piña coladas or a chilled Bahama Mama cocktail. For non-alcoholic pairings, try serving them with iced tea, coconut water, or sparkling lemonade. These cupcakes also look gorgeous on a dessert table alongside fresh fruit skewers, mini cheesecakes, or chocolate-dipped strawberries. For an extra festive touch, serve them with tiny paper umbrellas or decorative cocktail picks.

FAQ

Can I make these cupcakes alcohol-free? Yes, simply omit the rum and replace it with extra pineapple juice or coconut milk for a kid-friendly version.

Can I use fresh pineapple instead of juice? Fresh pineapple juice works best, but you can also puree fresh pineapple and strain it to remove pulp for a smoother texture.

How do I prevent dry cupcakes? Don’t overbake. Check for doneness at the minimum baking time by inserting a toothpick—remove cupcakes as soon as it comes out clean.

Can I make the frosting in advance? Absolutely! The frosting can be stored in the refrigerator for up to 3 days. Just whip it lightly before piping or spreading.

What’s the best garnish for Bahama Mama Cupcakes? Maraschino cherries, shredded coconut, pineapple wedges, or even edible flowers all make beautiful and tasty toppings.

Final thoughts

Bahama Mama Cupcakes are more than just a dessert—they’re a tropical escape in a wrapper. With their balance of pineapple, coconut, and rum flavors, they capture the spirit of summer and the carefree vibe of sipping cocktails on the beach. They’re easy to make, fun to decorate, and guaranteed to impress. Whether you’re serving them at a party, gifting them to friends, or simply treating yourself, these cupcakes are a sweet reminder that paradise can be baked right into your kitchen.

Bahama Mama Cupcakes

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• Author: Sarah White
• Total Time: 35 minutes
• Yield: 12 cupcakes
• Diet: Vegetarian

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Description

Tropical cupcakes infused with pineapple juice, coconut, and dark rum. A fun, boozy dessert that tastes like a summer getaway.

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Ingredients

• 1 box white cake mix (plus ingredients called for on the box)
• 1/4 cup dark rum

• 1/4 cup pineapple juice

• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar

• 2–3 tbsp pineapple juice (for frosting)

• 1/2 tsp coconut extract
• 1 tbsp dark rum (optional, for frosting)

• Shredded coconut, for garnish

• Maraschino cherries or pineapple wedges, for garnish

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. Prepare cake mix as directed on the box, replacing part of the liquid with pineapple juice and adding 1/4 cup dark rum.

3. Fill liners two-thirds full and bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely.
4. Beat softened butter until creamy, then gradually add powdered sugar. Mix in pineapple juice, coconut extract, and optional rum until fluffy.

5. Frost cooled cupcakes with a piping bag or spatula. Garnish with shredded coconut, cherries, or pineapple wedges before serving.

Notes

For a non-alcoholic version, replace rum with extra pineapple juice or coconut milk. Store cupcakes in an airtight container for up to 3 days or refrigerate for up to 5.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American