8. Now you are ready to add the dry and wet ingredients. Alternating flour mixture and Coquito mix add and pulse until all is incorporated. Do not over beat for fluffy cupcakes ( if you over beat the batter, the cupcakes will turn out dense and heavy)
LINE THE CUPCAKE PANS
9. Add cupcake liner so a cupcake pan.
SCOOP OUT THE BATTER
10. Using an ice cream scoop, scoop out cupcake batter into the cupcake liners.
11. Bake in a 350 degree oven for 20 minutes ( or until they are fully baked. To determined if they are fully baked, insert a clean toothpick in the center of each cupcake. If the toothpick comes out clean, the cupcakes are ready. If you have batter on the toothpick, your cupcakes need to bake longer)
FROST AND SERVE
After you have allowed cupcake to cool; add frosting and enjoy your Coquito rum cupcakes!
MAKE THE COQUITO BY: Pouring all the Coquito ingredients into a blender, mix and refrigerate for at least an hour. ( see Coquito recipe for details).
Preheat oven to 350 degrees
Whisk 2 cups of flour, 1/2 tsp cinnamon, 2 tsp baking power and 1/2 tsp. salt. set aside.
Cream butter with electric mixer until soft and creamy (about 30 seconds)
Add sugar, cinnamon and vanilla, beat until fluffy, scraping down side if needed.
Add eggs -one at a time.
Add ginger and spice decoction.
Alternate flour mixture and Coquito mix and continue beating with mixer on medium low speed.
Pour into 12 cupcake liners.
Bake for 14 to 18 minutes depending on oven.
Cool cupcakes and poke a few holes and spoon a little extra rum to soak in to each one.
Make frosting while cupcakes are cooling down
Once cupcakes are completely cooled, Top the cupcakes with rum butter cream frosting1. Pour all ingredients for the Coquito Mix in a blender, mix and refrigerate for at least an hour.
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Hello friend! I am Melissa…a Caribbean girl now living in Austin,Texas. A beach lover living in the middle of hill country; I write about what inspires me to balance a life as a mother, wife, DIYer, traveler, hostess and homemaker.