Best Malibu Rum Coconut Cupcakes Recipes

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COCONUT RUM AND LIME CUPCAKES



Coconut Rum and Lime Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 24 cupcakes

Number Of Ingredients 21

2 1/2 cups cake flour
2 cups granulated sugar
2 1/4 teaspoons baking soda
1/2 teaspoon sea salt
3/4 cups canola oil
1 cup buttermilk
1/2 cup coconut milk
4 extra-large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
6 tablespoons unsalted butter
1 cup granulated sugar
2 large eggs
2 large egg yolks
2/3 cup freshly squeezed lime juice
Zest of 2 limes (about 1 1/2 teaspoons)
2 sticks (8 ounces) unsalted butter, at room temperature
3 1/2 cups powdered sugar
Pinch salt
2 tablespoons coconut milk
1 tablespoon coconut rum

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
  • In a medium bowl, sift the cake flour, granulated sugar, baking soda and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the oil, buttermilk, coconut milk, vanilla and eggs. Mix until all the ingredients are fully combined, about 1 minute. Slowly add the dry ingredients to the wet ingredients and mix only until all the ingredients are barely incorporated. Fold in the shredded coconut. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
  • Let the cupcakes cool slightly before removing them from the pan and transferring to a cooling rack.
  • For the lime curd: In the bowl of an electric mixer, beat the butter and granulated sugar until light and fluffy. Slowly add the eggs and yolks, and then beat until combined. Add the lime juice. The mixture WILL look curdled. Do not fear, it will smooth out as the butter melts when you cook the mixture.
  • In a stainless steel saucepan, cook the mixture over low heat until it smooths out. Increase the heat to medium and cook, stirring constantly, until the mixture is thick, 10 to 12 minutes. Do not let it boil. Remove the curd from the heat and stir in the lime zest. Put the curd in a clean bowl and wrap it tightly. Place in the fridge until cool, about 1 hour.
  • For the frosting: In electric mixing bowl with paddle attachment, beat the butter until fluffy and pale in color. Add the powdered sugar gradually and beat until fully combined. Drizzle in the coconut milk and rum. Add more powdered sugar or coconut rum to adjust the consistency of the frosting.
  • Core out the center of the cupcakes, fill with lime curd and frost with coconut rum frosting.

RUM CUPCAKES WITH COCONUT FROSTING



Rum Cupcakes with Coconut Frosting image

Treat your sweet tooth to taste trip to the islands courtesy of our rum cupcakes made with yellow cake mix, dark rum and toasted coconut.

Provided by Sarah Caron

Categories     Dessert

Time 1h25m

Yield 18

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup dark rum
1/4 cup water
1/2 cup canola oil
3 eggs
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon dark rum
1/4 cup coconut, toasted, if desired

Steps:

  • Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
  • In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
  • In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.
  • Frost cooled cupcakes. Sprinkle tops with coconut.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 45 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 24 g, TransFat 0 g

MALIBU PINA COLADA CUPCAKES RECIPE - (4.4/5)



Malibu Pina Colada Cupcakes Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 25

Pina Colada Cupcakes
1 stick unsalted butter, melted and cooled
1/3 c pineapple juice
2 T rum
1 t vanilla
3 eggs
1.5 c all purpose flour
1 c granulated sugar
1 t baking powder
1/2 t baking soda
1/4 t salt
1/3 c crushed pineapple
1/3 c shredded coconut ( I used unsweetened)
Malibu Syrup
1/2 c sugar
1/4 c water
2 T Malibu (or more, to taste
1 t vanilla
1 t butter
Lime-Cream Cheese Frosting
1 stick of butter
8 oz cream cheese
1-2 c powdered sugar (to taste)
juice and zest of 1 lime
1 t malibu or vanilla

Steps:

  • Preheat oven to 350. Line cupcake pan. Beat together melted butter, pineapple juice, rum and vanilla. Add eggs, one at a time, mixing until well blended. In a separate bowl, blend flour, sugar, baking soda, baking powder and salt. With mixer on low speed, add dry ingredients to wet, gradually. Fold in pineapple and coconut. Fill liners 3/4 of the way. Bake 20-25 minutes until a cake tester comes out clean. For syrup, bring sugar and water to a boil over med-high heat. after 2 minutes, add malibu, vanilla and butter. let cook 3-5 minutes more until syrupy. When cupcakes are cool, combine all ingredients except sugar using a hand mixer. add powdered sugar gradually to each desired sweetness and consistency.

MALIBU RUM COCONUT CAKE



Malibu Rum Coconut Cake image

This is an original recipe that uses the fabulous flavor of Malibu Coconut Rum, real coconut, and sour cream for a delicious moist cake that is perfect for a Summer gathering.

Provided by Sugar_Pies

Categories     Dessert

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 19

1 1/2 cups butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon orange extract
1/2 cup Malibu rum
1/4 cup sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup heavy whipping cream
1/3 cup butter
1/4 cup milk
4 cups powdered sugar (sifted)
1 teaspoon Malibu rum
1/4 cup flaked coconut

Steps:

  • Cream butter and sugars until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add orange extract, beating until blended. Gradually add rum and sour cream, beating until blended.
  • Sift together flour, baking soda, baking powder, and salt. Add alternately with whipping cream, beginning and ending with flour mixture. Beat batter until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
  • Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
  • Cool in pan on a wire rack 15 minutes. Remove from pan and allow to cool completely on wire rack. Ice with Coconut Rum Icing.
  • Coconut Rum Icing Directions:.
  • Melt together butter and milk over low heat in small sauce pan. When melted stir in Rum and sugar. Whip with wire whisk until thick enough to pour over cake. If necessary add more sugar or hot water to adjust thickness of icing. Stir in flaked coconut.
  • Place cake on wire rack over cookie sheet (line with foil or wax paper to speed cleanup) and pour icing over cake. Use an offset spatula to smooth icing if necessary to cover cake. Sprinkle with a little flaked coconut for garnish.

MALIBU RUM CAKE AND GLAZE



Malibu Rum Cake and Glaze image

This cake starts with a box mix and packaged pudding and is jazzed up with coconut rum. This recipe was developed by Chef Sandra Lee. (I have also made this with instant coconut pudding mix.)

Provided by Mareesme

Categories     Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 10

nonstick vegetable oil cooking spray
1 (18 1/4 ounce) package classic yellow cake mix
1 cup Malibu rum
1/2 cup vegetable oil
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix, mix
4 eggs
1 cup packed golden brown sugar
1/4 cup water
1/2 cup butter
1/4 cup Malibu rum

Steps:

  • Cake Preparation:.
  • Position rack in center of oven and preheat to 325 degrees F. Spray a 10-inch (12-cup) bundt pan with nonstick spray.
  • Using an electric mixer, beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.
  • Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.
  • Rum Glaze Preparation:.
  • Meanwhile, stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes. Remove saucepan from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.

Nutrition Facts : Calories 586.1, Fat 28.1, SaturatedFat 8.8, Cholesterol 110, Sodium 579.3, Carbohydrate 63.7, Fiber 0.6, Sugar 45.5, Protein 4.9

PIñA COLADA CUPCAKES RECIPE BY TASTY



Piña Colada Cupcakes Recipe by Tasty image

Here's what you need: caster sugar, butter, eggs, coconut milk, pineapple juice, coconut cream, plain flour, baking powder, bicarbonate of soda, salt, icing sugar, butter, double cream, coconut rum, pineapple juice

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients 15

2 ½ cups caster sugar
¾ cup butter, melted
2 eggs
½ cup coconut milk, malibu preferred
2 tablespoons pineapple juice
2 tablespoons coconut cream
2 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 pinch salt
3 ½ cups icing sugar
1 cup butter
¼ cup double cream
1 tablespoon coconut rum
1 tablespoon pineapple juice

Steps:

  • Whisk the melted butter and sugar together until noticeably thicker in consistency (about 3 minutes).
  • Add the eggs, coconut rum, pineapple juice and coconut cream and whisk again until combined.
  • In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt. Add gradually to the butter and rum mixture, mixing each time.
  • Pour the cake batter into a jug and then pour into 12 cupcake cases, about ¾ of the way up. Bake for 15-18 minutes at 180°C (350˚F).
  • Once the cupcakes are out and have cooled, prepare the topping. Whisk the icing sugar, butter, double cream, coconut rum and pineapple juice together until thick and creamy.
  • Using a piping bag or zip top bag with a small corner cut off, pipe the topping onto the cupcakes and decorate with some dessicated coconut, cherries and a straw.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 78 grams, Fat 32 grams, Fiber 0 grams, Protein 4 grams, Sugar 60 grams

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