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A fresh and fruity Bahama Mama Cupcake that takes it’s flavor inspirations from the classic beachside cocktail, these cupcakes are a boozy dessert perfect for parties or a indulging in when you don’t want a full cocktail but still want to imbibe slightly.

Boozy Tropical Cupcake Recipe

When I’m hosting get-togethers with my girl friends, I like to prepare a boozy dessert for my friends who want a little indulgence without the full effect of a proper cocktail.

My latest experiment was these show-stopping Bahama Mama cupcakes. While they are a bit more work than some of my other grown-up desserts, I think the result was well worth the effort. They would be perfect for a special birthday treat or any special occasion.

To cut some corners, I relied on a pre-made boxed orange cake mix, but you could use a homemade orange cupcake recipe or homemade pineapple cake recipe to replace it. Just don’t forget to add the chopped up maraschino cherries as they really contribute to the fruity flavor of these cupcakes.

The real effort comes in with the two different flavors of rum-spiked frostings – one coconut and one a swirl of pineapple and orange – piled high on the vodka-soaked baked cupcakes, creating a colorful, sunrise-evoking topping that tastes just as bright as it looks.

These vibrant and boozy Bahama Mama Cupcakes deliver a burst of tropical flavors and a contrast of textures – soft, moist cake laced with juicy maraschino cherries and silky, boozy buttercream garnished with plenty of crunchy sprinkles and toasted coconut. 

One bite and you’ll be transported straight to a tropical beach… or at least your tongue will.

The optional addition of a spiced rum-filled pipette adds a bit of interactive fun

The “secret” to achieving our dual frosting swirl is using a dual frosting tip. While there are decorating hacks to just use one piping tip to achieve a two-color effect, I highly recommend grabbing the dual frosting tip to make decorating these cupcakes a lot easier. (And I guarantee you’ll be able to find many other occasions to use it!)

How to store Bahama Mama Cupcakes: These cupcakes are best served within a day or two of making, but they can be stored in the fridge in an airtight container for up to a week.

Do I have to use pipettes? No, the pipettes are optional. You can brush the tops with spiced rum or skip the additional alcohol entirely.

Can these Bahama Mama cupcakes be frozen? Yes, you can freeze the unfrosted cupcakes by placing in an airtight freezer bag or your favorite freezer containers for up to two months (this set of freezer containers is a crazy bargain). You can also freeze the frosting and mix well before using.

Bahama Mama Cupcake Ingredients

• Orange cake mix
• Eggs
• Canola Oil 
• Maraschino Cherries, chopped
• Orange Vodka

Coconut Frosting Ingrdients:

• Unsalted Butter, softened
• Powdered Confectioner’s Sugar
• Heavy Whipping Cream
• Malibu Coconut Rum 
• Orange Sprinkles
• White Sprinkles
• Yellow Sprinkles

Pineapple Orange Frosting Ingredients:

• Unsalted Butter, softened
• Powdered Confectioner’s Sugar
• Heavy Whipping Cream
• Malibu Pineapple Rum 
• Orange Vanilla Rum
• Gel Food Coloring in Colors Lemon Yellow and Orange <– this set of food coloring has lasted me forever and I love that it creates highly saturated colors with just a drop

OPTIONAL Bahama Mama Cupcake Garnishes:

• Spiced Rum (to be used to fill the pipettes)
• Maraschino Cherries
• Toasted Coconut 

Scroll down to the printable recipe card for full measurements.

Tip: Buy pre-toasted coconut or toast your own in a dry pan over medium heat for just 2–3 minutes. Stir frequently to prevent burning.

Kitchen Tools You May Find Helpful

• 1 medium ice cream scoop
• Large Star Piping Tip
• Dual Frosting Tip
• 14 Pipettes

How to Make Bahama Mama Cupcakes

For the cupcakes:

Preheat oven to 350F.

Line 2 cupcake pans with cupcake liners and set aside.

Prepare and bake the cake mix according to the package directions, filling the cupcake liners 3/4 of the way full.

Allow the baked cupcakes to cool completely, then use a toothpick or skewer to make several holes in the tops of each cupcake.

Place the 1/2 cup of orange vodka in a small bowl.

Carefully dip the top of each cupcake into the vodka, then set aside.

For the coconut rum frosting:

In a large bowl, beat the butter, powdered sugar, heavy cream and coconut rum until combined and the frosting holds a soft peak when the mixer is lifted out of the frosting.

Use an ice cream scoop to portion a mound of coconut rum frosting on top of each cupcake.

Use an angled spatula to spread the frosting slightly and flatten the top of the frosting.

In a small bowl, combine the 3 colors of sprinkles.

Carefully dip each cupcake into the sprinles and cover the frosting completely with the sprinkles.

For the pineapple-orange frosting:

Using the mixer again, beat the butter, powdered sugar and heavy cream until combined and smooth.

Scoop half of the frosting into a second bowl.

Beat 2 Tablespoons of the Malibu Pineapple Rum and the yellow food coloring into the first bowl of frosting until combined.

Beat 2 Tablespoons of the Captain Morgan Orange Vanilla Rum and the orange food coloring into the second bowl of frosting until combined.

Scoop each frosting into a separate piping bag and follow the directions on your dual frosting tip to fit with a large star piping tip.

Swirl the orange and pineapple rum frosting onto the center of each cupcake, starting at the center and placing gentle pressure on the piping bag as you swirl your wrist outwards to create a circle and then back towards the center to create a swirl of frosting.

Fill each pipette with a bit of the spiced rum and nestle into the cupcake.

Top with a maraschino cherry and sprinkle the toasted coconut overtop.

Pin this Decadent Bahama Mama Cupcake for a boozy treat perfect for a special occasion:

Grab your free printable recipe card for our Bahama Mama cupcakes recipe:

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Yield: 18 servings

Bahama Mama Cupcakes

Print

A fresh and fruity Bahama Mama Cupcake that takes it’s flavor inspirations from the classic beachside cocktail, these cupcakes are a boozy dessert perfect for parties or a indulging in when you don’t want a full cocktail but still want to imbibe.

Ingredients

For the Cupcakes:

• 1 Box Orange cake mix
• 3 Large Eggs
• 1⁄3 cup Canola Oil 
• 1 cup Maraschino Cherries, chopped
• 1⁄2 cup Orange Vodka

Coconut Frosting Ingrdients:

• 1 cup Unsalted Butter, softened
• 3 cups Powdered Confectioner's Sugar
• 2 Tablespoons Heavy Whipping Cream
• 4 Tablespoons Malibu Coconut Rum 
• 1⁄2 cup Orange Sprinkles
• 1⁄2 cup White Sprinkles
• 1⁄2 cup Yellow Sprinkles

Pineapple and Orange Frosting Ingredients:

• 1 cup Unsalted Butter, softened
• 4 cups Powdered Confectioner's Sugar
• 3 Tablespoon Heavy Whipping Cream
• 2 Tablespoon Malibu Pineapple Rum 
• 2 Tablespoon Orange Vanilla Rum
• Gel Food Coloring in Colors Lemon Yellow and Orange

OPTIONAL Bahama Mama Cupcake Garnishes:

• 1/2 cup Spiced Rum (to be used to fill the pipettes)
• 18 Maraschino Cherries
• 1⁄2 cup Toasted Coconut

Instructions

For the cupcakes:

1. Preheat oven to 350F.
2. Line 2 cupcake pans with cupcake liners and set aside.
3. Prepare and bake the cake mix according to the package directions, filling the cupcake liners 3/4 of the way full.
4. Allow the baked cupcakes to cool completely, then use a toothpick or skewer to make several holes in the tops of each cupcake.
5. Place the 1/2 cup of orange vodka in a small bowl.
6. Carefully dip the top of each cupcake into the vodka, then set aside.

For the coconut rum frosting:

1. In a large bowl, beat the butter, powdered sugar, heavy cream and coconut rum until combined and the frosting holds a soft peak when the mixer is lifted out of the frosting.
2. Use an ice cream scoop to portion a mound of coconut rum frosting on top of each cupcake.
3. Use an angled spatula to spread the frosting slightly and flatten the top of the frosting.
4. In a small bowl, combine the 3 colors of sprinkles.
5. Carefully dip each cupcake into the sprinles and cover the frosting completely with the sprinkles.

For the pineapple-orange frosting:

1. Using the mixer again, beat the butter, powdered sugar and heavy cream until combined and smooth.
2. Scoop half of the frosting into a second bowl.
3. Beat 2 Tablespoons of the Malibu Pineapple Rum and the yellow food coloring into the first bowl of frosting until combined.
4. Beat 2 Tablespoons of the Captain Morgan Orange Vanilla Rum and the orange food coloring into the second bowl of frosting until combined.
5. Scoop each frosting into a separate piping bag and follow the directions on your dual frosting tip to fit with a large star piping tip.
6. Swirl the orange and pineapple rum frosting onto the center of each cupcake, starting at the center and placing gentle pressure on the piping bag as you swirl your wrist outwards to create a circle and then back towards the center to create a swirl of frosting.
7. Fill each pipette with a bit of the spiced rum and nestle into the cupcake.
8. Top with a maraschino cherry and sprinkle the toasted coconut overtop.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  NentMent 2 Pack Piping Bag Couplers Adapter Swirl Twist 3 Color Decorating Kit Tool for Icing Frosting Tips Russian Flower Mouth Nozzles Disposable Reusable Pastry Bags Cake Cupcake
• 
  moveland 4ml Plastic Cupcake Pipettes Squeeze Syringes, 50 Pcs Disposable Liquid Injectors Squeeze Transfer Dropper for Strawberries Cupcakes Desserts
• 
  Malibu Original Coconut Rum, 1.75 L, 42 Proof

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 566Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 93mgSodium: 48mgCarbohydrates: 64gFiber: 1gSugar: 59gProtein: 2g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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I hope your friends love these decadent and tropical rum-spiked cupcakes as much as mine did!

For more scrumptious cupcakes, check out our full cupcake recipe collection here:

For more decadent desserts, check out our full dessert recipe collection here: