How To Make The Best Bahama Mama Cupcakes

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Transport yourself to a paradise of flavors with Bahama Mama Cupcakes!

Soaked in the rich notes of Captain Morgan Orange Vanilla Rum, these cupcakes are topped with luscious coconut and pineapple-orange frosting.

To finish these delectable tropical delights, a maraschino cherry sits on top with a pipette of spiced rum…

Just one bite of this perfect dessert will transport you to the beach vacation of your dreams!

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While you may prefer to skip to the recipe card, we suggest reading the entire blog post to avoid missing valuable tips and substitution suggestions and to ensure you have the necessary ingredients, equipment, and understanding of the steps and timings.

Bahama Mama Cupcakes

Embark on a culinary voyage to the Caribbean with our Bahama Mama Cupcakes recipe!

This sumptuous tropical dessert combines vibrant citrus and exotic coconut with a hint of rum, promising a burst of flavor in every bite.

If you love Bahama Mama cocktails, you are going to LOVE these cupcakes!

Starting with an orange cake mix, the recipe becomes increasingly intriguing with the addition of chopped maraschino cherries and a splash of orange vanilla rum for that extra zest.

Baked until golden and cooled, these cupcakes are the perfect base for the heavenly frosting.

These cupcakes feature two types of frosting: a rich, creamy coconut and a tangy pineapple-orange, both delicately spiked with rum.

Using an ice cream scoop for the coconut rum frosting ensures an attractive and uniform layer before dipping it into a sea of colorful sprinkles.

The pineapple-orange frosting is a delightful blend of two flavors, visually stunning with its two-tone effect.

Crowned with a maraschino cherry and a sprinkle of toasted coconut, these cupcakes don’t just taste exceptional—they look the part too.

And if that wasn’t enough cocktail cupcake goodness, there is a mini pipette of spiced rum inserted into the top of the cupcake for you to inject even more flavors of the Caribbean.

These Bahama Mama Cupcakes are sure to impress at all kinds of celebrations!

Whether that is a tropical-themed party, a backyard BBQ, a summer dinner party, a beach bonfire, or simply to add a touch of sunshine to an everyday dinner, these treats bring the allure of the tropics to your table!

Here are some more of our favorite summertime desserts for you to try: Atlantic Beach Pie, Orange Margarita Truffles, Pineapple Sheet Cake with Crumble Topping, and Summer Citrus Yogurt Cake Recipe.

Ingredients & Equipment Used In This Recipe

The ingredients and tools in this recipe are conveniently linked to online retailers like Amazon or Amazon Fresh.

Bahama Mama Cupcakes Recipe Tips

Cupcake Making Tips

• These cupcakes are made using a box of cake mix.
• Use your choice of cupcake liners – themed to the cupcakes, plain white or black, or a complementary color.
• Use an ice cream scoop to divide the cupcake mixture equally between the liners. Fill them about three-quarters full.
• The cupcakes should be ready in about 20 minutes – test their doneness by inserting a toothpick into the cakes. It should come out clean when the cupcakes are cooked all the way through. Bake for an extra 2 minutes and check again.
• Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
• Keep cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week

Cupcake Frosting Tips

• Making frosting in the large bowl of an electric standing mixer is our preferred method. Combine the butter and some of the powdered sugar on low speed. You can then add the rest of the powdered sugar and any flavorings. If you add all the sugar at once and mix quickly, you can make a mess of your kitchen!
• You can use an electric hand mixer, but they can overheat quickly when in continuous use, so pause as required when making frosting.
• You can also make the frosting by hand using a large mixing bowl and a whisk, but that is a last resort! It can be hard work!
• The frosting should be creamy, smooth, and hold a stiff peak. You may have to slightly adjust the powdered sugar and cream amount to achieve your desired consistency.
• The frosting is then divided and colored using food coloring. Remember that you can always add more color but can’t remove it. Add a little to start with and add more to get the shade required.
• FOOD COLORING! Food coloring is available in various forms. You’re most likely to find liquid coloring in your grocery store and other types of coloring like gels, pastes, and powders in more specialised cake decorating shops. The cheapest option is liquids, but they can alter the consistency of your frosting and cake batter, so I prefer pastes or gels, which don’t. A little goes a long way with food coloring gels, and you can usually get a much deeper shade than you would with liquids.
• These cupcakes are double-frosted. The first layer is flattened and rounded off to create the sprinkle base. The second layer is a swirl of two-tone frosting. Put an ice cream scoop to good use again for the first frosting layer, and use a knife or angled spatula to level it off.
• SPRINKLES! Following the color or theme provided in the recipe. You can use any type you like, such as nonpareils, jimmies, stars, confetti, pearls, or shapes – you’ll need 2-3 cups to cover the cupcakes.
• Use a piping bag fitted with a large star tip for the two-color frosting swirl.
• There are two ways you can do multi-color frosting:
  • Scoop half the side of the piping bag with orange frosting and the other half with yellow, then squeeze some frosting out until the two colors combine.
  • Or, use the double piping bag by putting a piping bag of each color into another piping bag fitted with the tip and frosting as usual. Wilton has a great demonstration video on YouTube that I highly recommend.
• If you feel like you are going to be making a lot of cookies, cakes, and cupcakes in the future, I think it is worth investing in a set of piping tips so that you know you always have the right ones on hand for a recipe.
• Do not overfill the piping bag with frosting, and make sure you squeeze the frosting down the bag to expel any air bubbles.
• If you are not confident with your piping skills, practice on some parchment paper first and scoop the frosting back into the bag to use on the cupcakes. Make sure you practice with ONE color and not the two mixed together!

How Do I Make Bahama Mama Cupcakes?

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Bahama Mama Cocktail Cupcakes

Yield: 14

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Experience the essence of a Bahama Mama in cupcake form! Infused with Captain Morgan Orange Vanilla Rum, these treats are a harmonious blend of orange cake, coconut frosting, and pineapple-orange swirls.

Print

Ingredients

For the Cupcakes

• 1 (15.25 oz/432g) box orange cake mix
• 1 cup whole milk
• 3 large eggs
• ⅓ cup canola or vegetable oil
• 1 cup maraschino cherries, chopped
• ½ cup Captain Morgan Orange Vanilla Rum

For the Coconut Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar (icing sugar)
• 2 Tbsp heavy whipping cream (double cream)
• 4 Tbsp Malibu Coconut Rum
• ½ cup orange sprinkles
• ½ cup white sprinkles
• ½ cup yellow sprinkles

For the Pineapple-Orange Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar (icing sugar)
• 3 Tbsp heavy whipping cream (double cream)
• 2 Tbsp Malibu Pineapple Rum
• 2 Tbsp Orange Rum
• Lemon yellow gel food coloring
• Orange gel food coloring
• 14 pipettes filled with Captain Morgan Dark Spiced Rum
• 14 Maraschino Cherries
• ½ cup toasted coconut

Instructions

1. Preheat the oven to 350°F/180°C/Gas 4. Line cupcake pans with 14 cupcake liners and set them aside.
2. Using an electric standing or hand mixer, beat the cake mix, milk, eggs, oil, and chopped cherries until combined and smooth.
3. Use an ice cream scoop to divide the batter between the cupcake liners. Fill about ⅔ full.
4. Bake in the preheated oven for 20 minutes or until an inserted toothpick comes out clean.
5. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before decorating.
6. Pour the ½ cup of Captain Morgan Orange Vanilla Rum into a small bowl.
7. Carefully dip the top of each cooked and cooled cupcake into the vodka, shaking off any droplets. Set them aside.
   
   
   
8. To make the coconut frosting, use an electric stand or handheld mixer and beat the butter, powdered sugar, cream, and coconut rum together until creamy smooth, and stiff peaks form.
9. Using a medium ice cream scoop, scoop a mound of frosting on top of each cupcake. Use a small angled spatula to create a flat top.
   
   
   
10. Pour the sprinkles into a bowl and stir to combine.
11. Dip each frosted cupcake into the sprinkles to cover. Set them aside.
    
    
    
12. To make the pineapple-orange frosting, use an electric stand or handheld mixer, beat the butter, powdered sugar, and cream together until creamy smooth, and stiff peaks form.
13. Transfer half of the frosting to another bowl and set it aside.
14. Add the Malibu Pineapple Rum to the frosting in the mixing bowl, and whisk to combine.
15. Transfer it to another bowl and add a little yellow food coloring gel - remember you can always add more coloring but cannot take it away! Stir in the food coloring until well combined and you reach the desired shade.
16. Place the earlier reserved frosting into the mixing bowl, add the Orange Rum, and whisk to combine.
17. Add a little orange food coloring gel - remember you can always add more coloring but cannot take it away! Stir in the food coloring until well combined and you reach the desired shade.
18. Place a large star tip into a large piping bag. Add the yellow frosting down one side of the piping bag and the orange frosting down the other side. Gently squeeze to begin piping out the frosting so it mixes together.
19. Pipe a swirl of yellow-orange frosting on the top of each cupcake.
    
    
    
20. Top with a maraschino cherry and a little shredded coconut.
21. Fill 14 mini pipettes with spiced rum according to the package directions.
22. Insert each pipette into the cupcakes next to the cherry. Serve and enjoy!
    
    

Notes

Equipment Needed

• Cupcake Pan
• Cupcake Liners
• Medium Ice Cream Scoop
• Small Angled Spatula
• Mini Pipettes
• 1 Large Piping Bag - use disposable or reusable
• 1 Large Star Tip – for example, Wilton 1M

Recommended Products

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

• 
  200 (4ml) Cupcakes Pipettes
• 
  All-In-One Cake Decorating Kit with Turntable
• 
  Icing Piping Bag & Tip Set
• 
  Wilton 1M Open Star Piping Tip (2pk)
• 
  Disposable Piping Bags -100 Pack
• 
  Ice Cream Scoops
• 
  White Cupcake Liners Standard Size
• 
  Cooling Racks for Baking
• 
  Cupcake Pans

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 744Total Fat: 41gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 121mgSodium: 70mgCarbohydrates: 83gFiber: 2gSugar: 76gProtein: 3g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Dinner Party Menu Suggestions!

You’ve made the dessert, but what about the rest of the courses?

Here are additional recipes to make a full meal for a dinner party or special occasion:

• Appetizer: Cornflake + Coconut Shrimp
• Soup: Creamy Ginger Carrot Soup
• Salad: Sautéed Shrimp and Avocado Salad
• Main Dish: Easy Jerk Pork, Rice & Peas, and Pineapple Salsa
• Side Dish: Fried Plantain Chips
• Cocktail: Captain Jack Sparrow Rum Cocktail with Rum & Blue Curaçao

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