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Recipes
Coquito Cupcakes
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Recipe

17 INGREDIENTS • 6 STEPS • 45MINS

Coquito Cupcakes

5.0
2 ratings
Make-ahead this decadent dessert! These tasty Coquito Cupcakes have layers of delicious tropical flavors and a fabulous frosting that is easily prepared with GOYA® Coconut Milk and Cream of Coconut and garnished with yummy raspberries. Learn to make this sweet treat inspired by classic Coquito, a thick and creamy traditional Puerto Rican drink.
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Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/
Make-ahead this decadent dessert! These tasty Coquito Cupcakes have layers of delicious tropical flavors and a fabulous frosting that is easily prepared with GOYA® Coconut Milk and Cream of Coconut and garnished with yummy raspberries. Learn to make this sweet treat inspired by classic Coquito, a thick and creamy traditional Puerto Rican drink.

Recipe and image provided by and used with permission of Goya Foods, Inc.
45MINS
Total Time
$1.34
Cost Per Serving
Ingredients
Servings
16
us / metric
Coconut Rum Frosting
Coconut Milk
2 Tbsp
Coconut Milk
Cream of Coconut
1/2 can
(15 oz)
Cream of Coconut
Powdered Confectioners Sugar
1 cup
Powdered Confectioners Sugar
Heavy Cream
1/2 cup
Heavy Cream
Dark Rum
1 tsp
Dark Rum
optional
Fresh Raspberry
18
Fresh Raspberries
or Cherries, or 1/2 cup Pomegranate Seeds
Cupcakes
Coconut Milk
1/2 can
(13.5 oz)
Coconut Milk
Cream of Coconut
1/2 can
(15 oz)
Cream of Coconut
Baking Powder
2 tsp
Baking Powder
Salt
as needed
Ground Cinnamon
as needed
Ground Cinnamon
Unsalted Butter
1/2 cup
Unsalted Butter, room temperature
Granulated Sugar
1 1/2 cups
Egg
6
Eggs
whites only, room temperature
Nutrition Per Serving
VIEW ALL
Calories
429
Fat
18.3 g
Protein
4.9 g
Carbs
60.0 g
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Coquito Cupcakes
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Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/

Author's Notes

For extra rum flavor, sprinkle a little rum onto each cupcake.
Cooking InstructionsHide images
step 1
In large metal mixing bowl, whisk together Coconut Milk (2 Tbsp) and Cream of Coconut (1/2 can). Cover and refrigerate overnight.
step 2
Preheat oven to 350 degrees F (180 degrees C). Line 18 muffin cups with paper liners. Whisk together Coconut Milk (1/2 can) and Cream of Coconut (1/2 can) until blended. Whisk together All-Purpose Flour (2 1/2 cups), Baking Powder (2 tsp), Salt (as needed) and Ground Cinnamon (as needed). Using electric mixer, beat Unsalted Butter (1/2 cup) and Granulated Sugar (1 1/2 cups) until light and fluffy; beat in Eggs (6), one at a time, incorporating each one fully before adding the next one. Beat in Vanilla Extract (1 tsp). With mixer on low speed, beat in flour mixture in 3 additions and coconut milk mixture in 2 additions, starting and ending with flour mixture, scraping down side of bowl as needed.
step 3
Spoon batter into prepared muffin cups. Bake for about 25 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely on rack.
step 4
Remove Coconut Rum Frosting mixture from freezer.
step 5
Using electric mixer on high speed, beat hardened coconut mixture with half of the Powdered Confectioners Sugar (1 cup) for 2 to 3 minutes or until creamy. In separate bowl, whip Heavy Cream (1/2 cup) and remaining icing sugar until stiff peaks start to form; stir in Dark Rum (1 tsp) (if using). Fold whipped cream into coconut mixture.
step 6
Spoon frosting into piping bag fitted with star tip; pipe icing onto each cupcake. Garnish each cupcake with sprinkle of Toasted Coconut Flakes (1 cup) and Fresh Raspberries (18) or chosen fruit garnish.
step 6 Spoon frosting into piping bag fitted with star tip; pipe icing onto each cupcake. Garnish each cupcake with sprinkle of Toasted Coconut Flakes (1 cup) and Fresh Raspberries (18) or chosen fruit garnish.
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Tags
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Christmas
Shellfish-Free
Easter
Vegetarian
Dessert
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