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Pineapple Rum Cupcakes


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Rate this recipe 4.2/5 (28 Votes)


  • 1 vanilla bean split and scraped, seeds reserved
  • 4 ounces of white rum
  • 14 ounces of sugar
  • 1 tablespoon of baking powder
  • 3/4 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1/2 teaspoon of freshly grated nutmeg
  • 8 ounces of butter, room temperature – unsalted
  • 5 eggs – room temperature
  • 2 egg yolks
  • 13.5 ounces of all purpose flour – sifted
  • 11 ounces coconut milk
  • 1 cup of pineapple – diced into small cubes


Adapted from


Step 1

The day before you plan on baking. Combine the rum and vanilla bean together in a small pot. Bring to a boil, shut off the heat, and cover. Steep overnight.

Preheat the oven to 350°F.

Combine and sift the flour, baking powder, baking soda, salt and nutmeg. Put aside.

Combine the sugar, butter and reserved vanilla bean seeds in a mixing bowl with a hand mixer. Stop to scrape the bowl down when needed. Mix for approximately 5-7 minutes until it’s well-incorporated, light and fluffy.

Turn the mixer down to medium low and while its running running, add the eggs and then yolk, one at a time, mixing after each until thoroughly combined.

Turn the mixer down to the lowest speed and add in the sifted flour a cup at a time.

Immediately add the vanilla rum mixture (remove the bean).

Slowly pour in the coconut milk.

Add the cubed pineapple and fold in with a spatula.

Fill the batter halfway into each muffin tin and bake at 350°F for 30-35 minutes or until lightly browned.

Let cool before frosting.

Double Coconut Buttercream Frosting

1 cup of butter – room temperature
1/4 cup of coconut milk.
1/3 cup of shredded coconut.
1/4 cup of powdered sugar
2 teaspoons of vanilla extract


With a handmixer, combine butter, powdered sugar, vanilla and coconut until well combined.

Add the coconut and stir in by hand.

Apply generously to the cupcake and enjoy!

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