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Passion Fruit Coconut Rum Cupcake Recipe

Passion Fruit Coconut Rum Cupcake

This recipe made 20 cupcakes in a regular-sized Wilton cupcake pan. 

Ingredients

  • 2 Sticks Butter, Unsalted
  • 1 Cup Granulated Sugar
  • 4 Eggs
  • 1/3 Cup Malibu Coconut Rum
  • 2 Cups Flour
  • 1/4 Tsp Baking Soda
  • 3 Tsp Baking Powder
  • 1/2 Tsp Rum Extract OPTIONAL for Extra Rum Flavor

Instructions

  1. Preheat oven to 325.

  2. Beat butter and sugar in large bowl until whipped and light.

  3. Add eggs to butter and sugar mixture, one egg at a time. Mix until combined.

  4. Add flour, baking soda, baking powder and rum into wet mixture. Mix gently until combined. (Add rum extract as well, if desired.) 

  5. If batter is too dry, add more rum in 1 tbsp increments. (You can sub in milk or heavy cream if you don't want any additional rum flavor, but keep in mind that the flavor does burn off while cooking so it will taste less after baking.)

  6. Place cupcake liner in 20 cupcake pan cavities. Scoop one heaping ice cream scoop into each cupcake liner. 

  7. Bake for 15-18 minutes. Bake time will depend on your oven, so check with toothpick. 

  8. When done, let pan cool on rack. Remove cupcakes from pan as soon as you can touch them safely. Continue to let cupcakes cool entirely, directly on rack.