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Coquito Cupcakes Recipe

Coquito Cupcakes Recipe

Coquito Cupcakes recipe infuse moist cake with traditional Puerto Rican coquito flavors coconut, cinnamon, and rum for a festive holiday treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: Puerto Rican
Calories: 278
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup coconut milk full-fat preferred
  • ½ cup coquito homemade or store-bought
Rum Buttercream Frosting (Option 1)
  • ½ cup unsalted butter
  • 2 cups powdered sugar
  • 2 Tbsp coquito
  • 1 Tbsp coconut milk
  • ½ tsp vanilla extract
Garnishes (Optional)
  • toasted coconut for topping
  • ground cinnamon sprinkle for aroma/flavor
  • fresh raspberries or cherries for holiday garnish

Equipment

  • 1 Mixing Bowl For dry and wet ingredients
  • 1 Electric mixer Hand or stand mixer for creaming butter/sugar
  • 1 Muffin Tin Standard 12-cup muffin tin
  • 12 Cupcake Liners Paper or silicone liners
  • 1 Cooling rack For cooling cupcakes after baking
  • 1 Piping bag (optional) For frosting, if you want decorative swirls
  • 1 Spatula To fold and scrape batter or frosting
  • 1 Measuring Cups/Spoons For accurate ingredient measurements

Method
 

  1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
  2. In a bowl, whisk flour, baking powder, salt, and cinnamon.
  3. In a mixer, cream butter and sugar until light and fluffy (2–3 minutes).
  4. Beat in eggs and vanilla extract.
  5. Alternate adding dry ingredients and the coconut milk + coquito mixture until fully combined.
  6. Divide batter evenly among liners.
  7. Bake 18–20 minutes, or until a toothpick inserted comes out clean.
  8. Cool completely on a wire rack before frosting.
  9. For Rum Buttercream: Beat butter, add sugar, coquito, coconut milk, and vanilla. Pipe or spread over cooled cupcakes.
  10. For Coconut Whipped Cream: Whip cream to soft peaks, add sugar, coquito, and vanilla. Whip to stiff peaks. Frost as desired.
  11. Garnish and serve chilled or at room temperature.

Notes

  • These cupcakes are best chilled or served at room temperature.
  • Freeze unfrosted cupcakes for up to 2 months.
  • Use alcohol-free coquito for a kid-friendly version.