Coconut Rum Cupcakes

Name: Coconut Rum Cupcakes
Prep time: 20 min
Cook time: 37 min
Total time: 57 min
Yield: 24 serving
Ingredients: 1 c. unsalted butter; 1 ½ c. granulated sugar; 2 large eggs; ¾ cup sour cream; 1 c. coconut milk; 1 tsp. salt; 2 ¼ c. flour; ½ tsp. baking soda; 1 ½ tsp. baking powder; 2 teaspoon vanilla extract; 1 tsp. rum extract; 1 c. shortening; 1 c. butter; ½ c. coconut milk; ½ tsp. rum extract; ½ tsp. almond extract; 32 oz. bag powdered sugar; 2 c. shredded coconut

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
57 mins
Servings
24
Calories
662 kcal
Course
Dessert

Coconut Rum Cupcakes

Malik Brandt

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Coconut Rum Cupcakes are a surprisingly easy and moist homemade cake made with coconut milk and a hint of rum and topped off with a dusting of toasted coconut for a tropical treat you will love!

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Ingredients

Servings

Cake:

1 c. unsalted butter
1 ½ c. granulated sugar
2 large eggs
¾ cup sour cream
1 c. coconut milk
1 tsp. salt
2 ¼ c. flour
½ tsp. baking soda
1 ½ tsp. baking powder
2 teaspoon vanilla extract
1 tsp. rum extract

Buttercream:

1 c. shortening butter flavored
1 c. butter
½ c. coconut milk
½ tsp. rum extract
½ tsp. almond extract
32 oz. bag powdered sugar
2 c. shredded coconut

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Instructions

Preheat your oven to 350°.
In a large bowl, beat the butter and sugar for a minute. Add the eggs, sour cream and coconut milk and mix until combined. Add the remaining cake ingredients and beat for 1-2 minutes until smooth and only a few lumps are visible.
In 24 lined cupcake pans, fill each cup ¾ full. Bake at 350° for 25-30 minutes until a toothpick inserted in the center of the cupcake comes out clean. Set aside and allow to cool completely.
Meanwhile, spread the coconut on a baking pan and bake for 5-7 minutes, stirring every couple minutes to ensure it doesn't burn. Remove from the oven and allow to cool.
In a large bowl, beat the butter and shortening for 3-4 minutes until smooth and lightened a bit in color. Add the extracts, coconut milk and ⅓ of the powdered sugar and beat for 2-3 minutes. Add half of the remaining powdered sugar and beat for an additional 2-3 minutes. Add the remainder of the powdered sugar and beat the buttercream until it is light and fluffy. The longer you beat the buttercream, the lighter it will become.
Pipe or spread the buttercream on the cooled cupcakes and after each one immediately sprinkle with toasted coconut. If you wait too long, the coconut won't stick to the buttercream. Store in an airtight container.

Nutrition Information

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Calories 662kcal (33%) Carbohydrates 79g (26%) Protein 3g (6%) Fat 37g (57%) Saturated Fat 22g (110%) Cholesterol 59mg (20%) Sodium 245mg (10%) Potassium 173mg (5%) Fiber 1g (4%) Sugar 60g (120%) Vitamin A 555IU (11%) Vitamin C 0.3mg (0%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 662 kcal

% Daily Value*

Calories	662kcal	33%
Carbohydrates	79g	26%
Protein	3g	6%
Fat	37g	57%
Saturated Fat	22g	110%
Cholesterol	59mg	20%
Sodium	245mg	10%
Potassium	173mg	4%
Fiber	1g	4%
Sugar	60g	120%
Vitamin A	555IU	11%
Vitamin C	0.3mg	0%
Calcium	37mg	4%
Iron	2mg	11%