Coquito Cupcake Recipe

Discover a delightful twist on traditional flavors with this coquito cupcake recipe. Perfect for holidays, these cupcakes bring the creamy richness of coquito to your dessert table.

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Prep Time: 15

Cook Time: 20

Resting Time: 30

Total Time: 1 5

Servings: people

Calories: 320kcal

Cost: $15

Equipment

Cupcake tin
Whisk
Rubber spatula
Mixing bowls
Electric mixer or hand mixer

Ingredients

1.5 cups all-purpose flour
1 tsp baking powder
a pinch salt
1 cup granulated sugar
0.5 cup unsalted butter softened
2 large eggs
1 tsp vanilla extract
0.5 cup coconut milk
0.25 cup evaporated milk
2 tbsp rum adjust based on preference
a dash ground cinnamon
a dash nutmeg

Instructions

Preheat your oven to 350°F (175°C) and line your cupcake tin with parchment liners.
In a bowl, whisk together the dry ingredients: flour, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, evaporated milk, and rum. Mix until just combined.
Pour the batter into the prepared cupcake liners and bake for 18–20 minutes until a toothpick comes out clean.
For the frosting, beat cream cheese and butter together until smooth, then gradually add powdered sugar and rum. Adjust rum to taste.
Once the cupcakes have cooled, frost them generously and sprinkle with shredded coconut. Dust with a little cinnamon if desired.

Notes

Fresh coconut milk will yield the best flavor, so avoid low-quality substitutes. Feel free to adjust the rum to your liking or substitute rum extract for a non-alcoholic version. For a lighter frosting option, consider whipped cream. Make-ahead tip: store in an airtight container in the refrigerator for 4–5 days or freeze individually wrapped for longer storage. Frost after thawing for best results.

Nutrition

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