Coquito rum Cupcakes. Try these rum infused, coconut cream and vanilla cupcakes, they are a great adult sweet treat.

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coquito.

COCONUT &  RUM CUPCAKES

HERE IS A DELICIOUS & A MUST MAKE

CUPCAKE RECIPE, THAT IS INCREDIBLY DELICIOUS! 

TRY MAKING THESE RUM INFUSED, COCONUT & VANILLA CUPCAKES; 

TODAY. THEY ARE THE PERFECT LITTLE SWEET TREAT.

WE HOPE YOU LOVE THEM!

a little taste of 

PUERTO RICAN FLAVORS

 INGREDIENTS

Gather all of your ingredients and set up your work area- grab all your tools too: Electric Blender, Measuring cups, Measuring spoons, bowls.

ingredients coquito cupcakes

Coquito Rum Cupcakes batter:

These are the ingredients that you will need to gather to make your cupcake – cake mix.

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter, softened
  • 1 1/4  cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp of Cinnamon
  • 2 large eggs
  • 2 Tbsp of Ginger and Spice Decoction.
  • 1 cup Coquito (click here for recipe)
  • 1/8 cup rum

Frosting:

Here are the ingredients and quantities that you will need in order to make the frosting for these cupcakes.

  • 1/2 c. butter, softened
  • 3 cups of powdered sugar
  • 3 Tbs. rum
  • 3 tsp. coconut milk
  • 1 tsp. vanilla extract

 INSTRUCTIONS

MAKE THE COQUITO

1. Start by pouring all ingredients for the Coquito Rum Drink  into a blender, making sure everything is incorporated well. Once it is mixed well, set it aside. Click here for the Coquito Rum Drink recipe. 

MAKING THE CUPCAKE BATTER

2. Start the process by preheating the oven to 350 degrees.

3. Next, whisk the flour, baking power and the salt into a separate bowl.  Set the dry ingredients aside and get your electric mixer.

CREAMING THE BUTTER

4. Now, its time to add the butter into your electric mixer and cream the butter.  (about 30 seconds)

ADD SUGAR, CINNAMON AND VANILLA

5. Add sugar, cinnamon and vanilla extract into the butter and mix until creamy, scraping down side if needed.

EGGS

6. Add eggs- one at a time.

SPICE DECOCTION

7. Add a couple of Tbsps of the Ginger and Spice Decoction ( check out this video on how to make the decoction)  that you made for the Coquito. 

DRY INGREDIENTS AND COQUITO MIX

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.

BAKE

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!

5 from 2 votes
Print

Coquito Rum Cupcakes

Ingredients

Cake Batter

  • 2 cups All purpose flour
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 1 cup Butter, softened
  • 1 1/4 cup Granulated sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 2 large 2 Large Eggs
  • 3 Tbsp Ginger/spice decoction ( see recipe for details)
  • 1 Cup Coquito
  • 1/8 cup Rum

Frosting:

  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 3 Tbsp. 3 Tbs. rum3 Tbs. rum
  • 3 Tsp Coconut milk
  • 1 tsp vanilla extract

Instructions

  1. 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).

  2. Preheat oven to 350 degrees

  3. Whisk 2 cups of flour, 1/2 tsp cinnamon, 2 tsp baking power and 1/2 tsp. salt. set aside.

  4. Cream butter with electric mixer until soft and creamy (about 30 seconds)

  5. Add sugar, cinnamon and vanilla, beat until fluffy, scraping down side if needed.

  6. Add eggs -one at a time.

  7. Add ginger and spice decoction.

  8. Alternate flour mixture and Coquito mix and continue beating with mixer on medium low speed.

  9. Pour into 12 cupcake liners.

  10. Bake for 14 to 18 minutes depending on oven.

  11. Cool cupcakes and poke a few holes and spoon a little extra rum to soak in to each one.

  12. Make frosting while cupcakes are cooling down

  13. 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.

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