Browse by
Browse by
Browse by
Browse by
Coquito Cupcakes with Toasted Coconut
Member Submitted Recipe
Food Blogger Recipe
Coquito Cupcakes with Toasted Coconut
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Coquito is a creamy coconut holiday punch, spiked with rum traditionally from Puerto Rico. Like eggnog, coquito is made throughout the holiday season. We've transformed this holiday favorite into sweet coquito cupcakes, just in time for your next holiday party. ¡Salud!

Prep time
0:20
Bake/Cook time
0:15 to 0:20
Plan for

Extra 10 minutes to toast coconut.

Yield
12 cupcakes
Sign in to post a comment
Coquito Cupcakes with Toasted Coconut
Extra Fine Granulated Sugar
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
0:20
Bake/Cook time :
0:15 to 0:20
Plan For

Extra 10 minutes to toast coconut.

Yield :
12 cupcakes

INGREDIENTS

Coquito Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350´F.  Line a cupcake pan with liners; set aside.
  2. Whisk together flour, baking powder and salt.
  3. Cream butter, sugar and light brown sugar until light and fluffy. Add eggs one at time, mixing well, scraping down sides as needed. Add dry ingredients and coquito alternately, beginning and ending with flour. Scrape sides down as needed.  
  4. Spoon the batter into the cupcake lined pan, filling each about 3/4 full.  Bake for 15 – 20 minutes, or until a toothpick inserted into the center of one, comes out clean.  Cool completely before frosting. 
  5. Cream butter until fluffy.  Gradually add the confectioners’ sugar until it is well combined.  Add the coquito, blend completely until frosting is creamy.  Frost cooled cupcakes and top with toasted coconut.
  6. To Make Toasted Coconut:  Toast in oven for 10 minutes, until golden stirring occasionally.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com

Shout Out To Our Baking Friends
    ::    Gretchen812    ::    Cupcakes & Coffee    ::    April A    ::    Joyce    ::    Courtney R    ::    Debbie T    ::    Ali    ::    patti sanchez    ::    Cindy    ::    Brandy    ::    Claire Dacre    ::    Amy Mansfield    ::    Linsey M    ::    Sue C    ::    Lil    ::    Joey L    ::    asmiley    ::    Cathleen    ::    Kathy    ::    GE
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2017 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.