Coquito Cupcake Recipe

These Coquito Cupcakes are inspired by the classic Puerto Rican holiday drink, Coquito — a coconut and rum-spiced eggnog. These cupcakes are moist, coconut-flavored, and topped with a creamy rum-infused frosting, making them perfect for holiday parties or tropical-themed gatherings.

Ingredients

• For the Cupcakes:
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ tsp vanilla extract
• ½ cup coconut milk (unsweetened)
• ¼ cup cream of coconut
• 1 tbsp white rum (or rum extract for non-alcoholic)
• For the Frosting:
• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 2 tbsp cream of coconut
• 1 tbsp white rum (or rum extract)
• Pinch of cinnamon
• Optional: toasted coconut for topping

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, whisk flour, baking powder, and salt. Set aside.
3. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Mix in coconut milk, cream of coconut, and rum.
5. Gradually mix dry ingredients into the wet mixture until just combined.
6. Divide batter among cupcake liners and bake for 16–18 minutes, or until a toothpick comes out clean. Cool completely.
7. Beat butter and cream cheese until smooth. Add powdered sugar, cream of coconut, rum, and cinnamon. Beat until fluffy.
8. Frost cooled cupcakes and top with toasted coconut or a dusting of cinnamon.