One of my good friends, Adam, just happens to be one of the biggest fans of my birthday cupcake effort at work.  It seems that he’s always contemplating what his next birthday choice will be.  I’m pretty sure he had something else in mind this time but when he saw rum punch on the menu, he was intrigued.  The truth is, I was too.  This was nothing more than a flavor idea I had but no concrete recipe plan.  The one thing Adam did request, similar to last year, was that I “challenge the laws of physics and fit as much booze as possible into one cupcake.”  With that in mind, I went to work.  Ever since buying Ready for Dessert by David Lebovitz, I’ve had my eye on his Bahamian Rum Cake.  It is originally meant to be a bundt cake but I made it into cupcakes (with a bit of rum added to the batter, of course), brushed with a rum glaze and then just straight rum to really up the booze content.  The cupcakes are topped with a simple pineapple-rum whipped cream frosting, and fun little cocktail umbrellas are the finishing tropical touch.  (A piece of pineapple and a cherry would look great too.)

As with all spirited cupcakes, I find that everyone has completely different levels of taste tolerance.  Some think they were too strong, and though Adam didn’t tell me I am sure they weren’t quite strong enough for him.  I only tasted a few bites but Ben and I both thought the amount of rum, at least for us, was just right.  Definitely enough to be a prominent flavor but not so much we needed a chaser afterwards.  All in all, I think these cupcakes have earned their name – and also made me crave a real rum punch.  Won’t be long now until I can enjoy one!


3 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
¼ tsp. freshly grated nutmeg
16 tbsp. unsalted butter, at room temperature
2 cups sugar
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tbsp. vanilla extract
¾ cup canned coconut milk
3 tbsp. dark rum (optional)

For the rum glaze:
6 tbsp. canned coconut milk
3 tbsp. sugar
¼ cup dark rum

For the frosting:
1 cup chopped pineapple
2-3 tbsp. rum
2 tsp. freshly squeezed lime juice
2 cups heavy cream
½ cup plus 2 tablespoons confectioners’ sugar


  • 01

    To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder, baking soda, salt and nutmeg.  Stir to combine.  In the bowl of an electric mixer combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, about 5 minutes.  Beat in the eggs and egg yolks one at a time, mixing well after each addition.  Blend in the vanilla.  Combine the coconut milk and rum in a measuring cup.  With the mixer on low speed, alternately add in the dry ingredients and the milk mixture mixing each addition just until incorporated, beginning and ending with the dry ingredients.

  • 02

    Divide the batter between the cupcake liners.  Bake until a toothpick inserted in the center comes out clean, 18-20 minutes.  Let cool in the pan 10 minutes, then transfer to a wire rack set over foil or wax paper.

  • 03

    Meanwhile, make the rum glaze.  Combine the coconut milk and sugar in a small saucepan.  Heat, stirring occasionally, until the sugar dissolves.  Off the heat, add the rum.  Poke each cupcake several times with a wooden skewer.  Drizzle some of the glaze over the cupcakes.  (If desired, brush with additional rum.)

  • 04

    To make the frosting, combine the pineapple, rum and lime juice in a blender or food processor.  Pulse briefly so that the pineapple is finely chopped but not fully pureed.  In the bowl of a mixer fitted with the whisk attachment, whip the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form.  Gently fold in the pineapple mixture with a spatula.  Pipe the pineapple whipped cream on top of the cupcakes as desired.


  • Happier Than A Pig in Mud

    They look great, what a fun presentation! I make a lot of cupcakes and use too much batter, so I need to get the correct size scoop for them. What size do you use? Hope you have time to answer, I’ll check back later:@)

  • SUCH cute cupcakes! I’m a big fan of your effort as well :)

  • I’m so intrigued by these cupcakes. They look wonderful :)

  • I can’t WAIT to give these a try!

  • These are adorable. The little umbrellas really make them look so awesome. I love having rum punch in tropical places, and know I’ll love these. Great recipe!

  • i love how you make everything look so pretty! you have amazing talent for both delicious and beautiful food!

  • Ahh! Perfect for the warm weather that’s coming. ;)

  • jen

    i’ve always wondered if i was allowed to eat things like this while pregnant. i know that the alcohol cooks out of the actual cake (yay for guinness chocolate cake for breakfast this morning!), but since many of this type of cake are brushed with alcohol and/or have uncooked frosting made with alcohol, i wasn’t sure if it was safe. i’ve always been told no amount of alcohol is safe and i’ve never actually asked my ob particularly about cupcakes/baked goods.

  • These are adorable! And the flavor sounds fantastic! I want to work with you!

  • Mmmm….rum…these cupcakes look perfect. I love the umbrellas. ;)

  • These look like the perfect birthday treat and tropical escape. He is one lucky guy!

  • Jenni

    Wow – these sound heavenly. I think I know what’s my birthday cake this year!

  • Annie

    I always use my “large” scoop, but I don’t know how big it is so that can’t help much. The batter made exactly 24 so if you just divide it up evenly you should be fine, scoop or not.

  • Annie

    Actually, it’s a common myth that alcohol cooks out. It really doesn’t. I mean, it does eventually but only at a very high temp for a very long time. You should read up on it more if you are concerned. That being said, you have to find your own comfort level with such things. Being a physician myself, I feel comfortable choosing my own limits and the actual amount of alcohol consumed in a few bites of a cupcake like this is negligible.

  • I love this idea! It’s like summer in a cupcake! Sweet toppers too!

  • YUMMY! I know just the friend I can make these for in July for her birthday. Great recipe!

  • Aexis

    Rum Punch is my favorite drink! and now i can have it in a cupcake!! yummmy! Cant wait to try these!

  • I’m sure the rum flavor wouldn’t be enough for me either :) Love the little umbrellas on top!

  • The umbrellas look so cute! Excellent cupcakes! ;)

  • Deb

    What type of cupcake liners do you use? Mine never look pretty after baking…I bought some nice ones hoping they would look nice – but they just blended right in with the cupcake. Do you use double liners?

  • Annie

    Please see the FAQ page.

  • I love the little umbrellas! So fun and adorable.

  • The littel umbrellas are too cute. What a fun idea! I’ve been looking for a fun birthday idea for my husband, this might just be it! Thanks :-)

  • Tanya

    I usually don’t comment but I’m Bahamian so this makes me ever so excited to see a recipe based on our Christmastime tradition! Love it!

  • Found you on Pinterest. Can’t wait to explore your site. The Chinese Chicken and Broccoli be the first recipe I try.

  • These cupcakes look and sound so delicious! I love the little umbrellas too!

  • These are adorable! The recipe sounds delicious, too. I can’t wait to give these a try!

  • Julie

    I love making your cupcakes and look forward to new ones you bring. Do you have a Banana Foster Cupcake recipe?

  • Annie

    No, but you can always use the search bar to find something you are looking for (or find that I don’t have it).

  • Love it! Especially the little umbrellas. I’m printing out the recipe. Conversely, I sometimes use food recipes as inspiration for creating cocktails.

  • Claire

    Adorable! I have just started trying some of David L.’s recipes and enjoy them.

  • cate

    You often mention your cupcake menu. Would you ever feel comfortable sharing your cupcake menu? Or, is it simply the cupcakes listed already here in the blog? I also make cupcakes for my coworker’s birthdays, so new ideas are always really exciting!

  • Annie

    No, I won’t share it because about half of the recipes are ones I haven’t tried or just vague ideas in my head. I know if I shared it I would be getting requests for many of the recipes that I haven’t tried, and I don’t ever like to recommend a recipe I haven’t tested personally. But I already have plenty of cupcakes on the blog so hopefully that gives you some inspiration!

  • These look adorable and yummy – I *must* try them! Just one question about the frosting, though: Did you use fresh pineapple or canned?

  • Annie

    I used fresh. Enjoy!

  • Tracy

    Making these now for the upcoming weekend. How long will the whipped cream topping stay? Should I not frost them until Friday morning before our trip or will it stay in the fridge?

  • Annie

    I wouldn’t make the whipped cream until tomorrow, but you can frost them in advance.

  • Danielle

    I made these last night for my mom’s Pirate themed birthday party (figuring Rum and Pirates go hand-in-hand) and They were a HIT! They’re so moist and flavorful I will def. be making these again!!

  • Erin

    I was going to make these for a party this weekend so when I went to the store tonight to get some things I looked for canned coconut milk… I had NO luck! I only found Silk Coconut Milk which I am not sure if it’s the same. I hope they turn out ok! They sound amazing!

  • Erin

    Ok, I found the coconut milk and they taste delicious! I had one issue though which I have never had so not sure what happened… They rose a little but they went out like muffin tops! LOL, nothing that icing cant fix I suppose. Thanks!

  • Cupcakeabove

    You are great at what you do! I just took them out of the oven, they look and smell great. (and the batter was awesome. ;p) but the rum glaze is pretty runny. Is that normal?

  • annieseats

    Yep, it’s meant to be runny. It’s basically a syrup.

  • Lexboo22

    Could I use Malibu Rum instead of dark rum?

  • annieseats