Snowy Coconut Spiced Rum Cupcakes
Made with a fluffy vanilla cupcake flavored with coconut spiced rum and a hint of cinnamon, and topped with a silky cream cheese buttercream frosting.
Servings 13 cupcakes
Ingredients
For the Cupcakes
- 1/2 cup salted butter, softened 1 stick, or 8 tbsp
- 1 and 1/4 cup + 3 tbsp brown sugar, packed
- 3 egg whites, at room temp
- 2 tsp vanilla extract
- 1/2 tsp coconut extract
- 3/4 cup full fat sour cream, at room temp
- 1/2 cup Blue Chair Bay Coconut Spiced Rum Cream, at room temp
- 1 and 3/4 cup cake flour, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
For the Frosting:
- 1 cup salted butter, softened 2 sticks, or 16 tbsp
- 4 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 tbsp Blue Chair Bay Coconut Spiced Rum Cream optional
- 1 tbsp vanilla extract
- pinch salt
Instructions
- Prep: Make sure your butter has softened at room temp and that your other cold ingredients have been brought to room temp. Line a cupcake pan with cupcake liners. Preheat your oven to 350 degrees F.
- Make the Cupcakes: Whisk together dry ingredients in a medium bowl. Cream softened butter in a large mixing bowl with an electric mixer until creamy. Add the sugar and cream until nice and creamy - 2 minutes. Mix in the egg whites on medium low speed until combined and smooth. Add the vanilla, coconut extract, sour cream, and coconut rum and mix in until combined. The batter may be a little lumpy, but that's fine. Add the dry ingredients and mix on low until no streaks of flour remain, scraping the bowl to get everything incorporated. Don't over mix!
- Bake: Fill the cupcake liners 3/4 of the way full. Bake for 18-20 minutes. Cupcakes will spring back when lightly tapped with your fingertip, and a toothpick should come out clean or with some moist crumbs - not wet batter. Let cupcakes cool in the pan a few minutes, then use a butter knife to lift them out. Transfer to a cooling rack to cool completely before frosting.
- Make the Frosting: Cream softened butter and cream cheese together in a large mixing bowl. Add half the powdered sugar, and the vanilla and coconut rum and mix until combined. Add the remaining powdered sugar and a pinch of salt, and mix until everything is well combined.
- Serve + Store: Frost the cooled cupcakes using a piping bag and tip, or with a butter knife or offset spatula. Enjoy! Store cupcakes in an airtight container in the fridge (because of the frosting) for up to a week.
Notes
NOTE: Here's Blue Chair Bay's store locator so you can find their rum near you!