Name: Bahama Mama Cupcakes
Ingredients: 1 box vanilla cake mix; 1 (12-oz.) can Sprite, at room temperature; 1 tsp. orange zest; 3 Tbsp. shredded coconut, toasted; 1 cup (2 sticks) butter, softened; 5 cups powdered sugar; 2 Tbsp. pineapple juice; 1 Tbsp. white rum; Orange wedges, for garnish; Maraschino cherries, for garnish; Paper umbrellas

Description

This Bahama Mama Cupcakes recipe is a fun, festive, and surprisingly easy way to capture the tropical flavors of the classic Bahama Mama cocktail in a delightful cupcake form

Ingredients

Scale

For the cupcakes

1 box vanilla cake mix
1 (12-oz.) can Sprite, at room temperature
1 tsp. orange zest
3 Tbsp. shredded coconut, toasted

For the frosting

1 cup (2 sticks) butter, softened
5 cups powdered sugar
2 Tbsp. pineapple juice
1 Tbsp. white rum
Orange wedges, for garnish
Maraschino cherries, for garnish
Paper umbrellas

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Instructions

Preheat and Prep: Preheat oven to 350° and line two cupcake pans with 18 cupcake liners.
Make Cupcake Batter: Stir cake mix with Sprite and orange zest until thoroughly combined. Fold in toasted coconut.
Bake: Divide batter between liners and bake according to package instructions. Let cool completely before frosting.
Make Rum Frosting: In a large bowl, beat together butter, half the powdered sugar, pineapple juice, and rum. Add the rest of the powdered sugar and beat until fluffy.
Frost and decorate.