These Bahama Mama Cupcakes are like a vacation in cupcake form. I blend pineapple, coconut, and cherry flavors into soft, moist cupcakes that bring sunshine to every bite. Each one is topped with a luscious cherry buttercream, a sprinkle of toasted coconut, and a maraschino cherry to seal the tropical vibe. Whether I’m making them for a party or just to brighten the day, these cupcakes always bring the fun.
Why You’ll Love This Recipe
I love how light, fruity, and creamy these cupcakes turn out. The pineapple keeps the cake incredibly moist, while the coconut adds a mellow richness. The cherry buttercream is smooth, colorful, and full of flavor without being overpowering. These are cupcakes I can dress up for a festive event or simply enjoy as a cheerful treat at home. They’re easy to make, super satisfying, and guaranteed to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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all-purpose flour
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baking powder
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baking soda
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salt
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unsalted butter (softened)
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granulated sugar
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large eggs
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crushed pineapple (with juice)
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coconut milk (or whole milk)
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coconut extract (or vanilla)
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powdered sugar
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heavy cream
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maraschino cherry juice
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toasted coconut flakes (for garnish)
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maraschino cherries (for garnish)
Directions
Step 1: Prep Your Oven & Pan
I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: Whisk the Dry Ingredients
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt to get an even blend.
Step 3: Cream Butter & Sugar
In a large bowl, I beat the softened butter and sugar until the mixture is fluffy and pale—about 2 to 3 minutes.
Step 4: Add Eggs and Flavorings
I add the eggs one at a time, mixing well after each addition. Then I stir in the coconut extract to give the cupcakes that island aroma.
Step 5: Mix in Pineapple & Coconut Milk
I fold in the crushed pineapple (with juice) and the coconut milk. These ingredients make the batter smooth, fruity, and super moist.
Step 6: Combine Wet & Dry Ingredients
I gently mix the dry ingredients into the wet mixture just until combined. This step is where everything starts to smell like a tropical bakery.
Step 7: Bake to Perfection
I divide the batter evenly into the liners and bake for 18 to 20 minutes. I check that they’re done when a toothpick inserted comes out clean. Then I let them cool completely.
Step 8: Make the Cherry Buttercream
I beat softened butter until creamy, then gradually add powdered sugar and a little heavy cream. I mix in maraschino cherry juice to bring in a pop of flavor and a pretty pink color.
Step 9: Decorate with a Tropical Finish
Once the cupcakes are cool, I frost them with the cherry buttercream. I sprinkle toasted coconut on top and finish with a maraschino cherry.
Servings and timing
This recipe makes 12 cupcakes. It takes about 20 minutes to prepare the batter, 18 to 20 minutes to bake, and around 20 minutes to cool and decorate. In total, I usually set aside about 1 hour from start to finish.
Variations
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Citrus Twist: I sometimes add a little orange or lime zest to the batter for a zingy kick.
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Berry Buttercream: I swap the cherry juice with raspberry or strawberry puree for a fruity variation.
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Mini Cupcakes: I make mini versions for parties—just reduce the baking time to 10–12 minutes.
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Tropical Fruit Mix: I add chopped mango or papaya along with the pineapple for more exotic flavor.
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Nutty Finish: I sprinkle crushed macadamia nuts or almonds on top of the frosting for crunch.
Storage/Reheating
Storing Leftovers
I keep leftover cupcakes in an airtight container at room temperature for up to 2 days. If I need them to last longer, I refrigerate them for up to 5 days. I always let them come to room temperature before eating so the texture stays soft and creamy.
Freezing
I freeze the unfrosted cupcakes by wrapping each one in plastic and placing them in a freezer-safe bag for up to 3 months. I thaw them overnight in the fridge and frost before serving.
Reheating
These cupcakes don’t need reheating, but if they’ve been chilled, I let them sit out for 30 minutes so they’re perfectly soft and ready to enjoy.
FAQs
Can I skip the cherry juice in the frosting?
Yes, I can use a little milk or cream in its place, though I’ll miss the pink color and hint of cherry flavor.
Can I use fresh pineapple?
I can, as long as it’s finely crushed and I include a bit of juice. Canned pineapple tends to be more consistent, but fresh works too.
How do I toast coconut flakes?
I add coconut flakes to a dry skillet over medium heat and stir constantly for 3 to 5 minutes until golden and fragrant.
Can I make these cupcakes dairy-free?
Yes, I use plant-based butter, coconut milk, and a dairy-free cream alternative in the frosting.
Can I make these ahead of time?
I often bake the cupcakes a day early and store them unfrosted. I add the frosting and decorations right before serving so they look and taste fresh.
Conclusion
Bahama Mama Cupcakes are my go-to when I want to bring bright, tropical flavor to the table. With pineapple, coconut, and cherry in every bite, they’re festive and refreshing—perfect for celebrations or just treating myself. Once I made these the first time, they became a staple in my kitchen anytime I wanted to feel like I was somewhere warm and sunny.
