Name: Coquito Cupcakes with Coquito Whipped Cream Icing Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Puerto Rican
Ingredients: 1 box spice cupcake mix or vanilla cupcake mix (prepared as per package directions); Oil (quantity as specified on cupcake mix package); Eggs (quantity as specified on cupcake mix package); 1/4 cup Coquito; 16 oz heavy whipping cream; 1/4 cup Coquito (plus more to taste); 1 teaspoon vanilla extract; 1 cup confectioners’ sugar; Cinnamon powder; Coconut shavings

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Introduction

These Coquito Cupcakes with Coquito Whipped Cream Icing are a festive twist on classic cupcakes, infused with the rich, creamy flavors of Puerto Rico’s beloved holiday drink. Perfect for any celebration, they combine a warm spice cake base with a luscious, boozy whipped cream topping.

The image shows a close-up of cupcakes with matte gold foil wrappers, each topped with a thick swirl of white cream frosting that is smooth and slightly textured. On top of the frosting, there is a small sprinkle of fine brown powder and tiny beige crumbs. Each cupcake has a small beige pipette inserted at an angle into the frosting. The cupcakes are placed next to each other on a white marbled surface, with the closest cupcake in sharp focus and the others gradually blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box of spice or vanilla cupcake mix (baked according to package directions)
Oil and eggs as required by the cupcake mix package
1/4 cup Coquito

For the Whipped Cream

16 oz. heavy whipping cream
1/4 cup Coquito (add more to taste)
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Cinnamon and coconut shavings for garnish

Instructions

Step 1: Prepare the cupcakes following the directions on the box. Toward the end of mixing, add in 1/4 cup of Coquito and combine well.
Step 2: Bake the cupcakes as directed and allow them to cool completely before frosting.
Step 3: For the whipped cream, chill a metal mixing bowl and beaters in the refrigerator for a few minutes.
Step 4: Pour the heavy whipping cream into the chilled bowl and beat on medium speed until soft peaks form.
Step 5: Add the vanilla extract and Coquito, then continue beating until stiff peaks form.
Step 6: Gradually add the confectioners’ sugar while beating until fully incorporated and the cream is fluffy.
Step 7: Transfer the whipped cream to a piping bag fitted with a star tip and pipe it generously onto each cupcake.
Step 8: Sprinkle cinnamon and coconut shavings over the frosted cupcakes before serving.
Step 9: If not serving immediately, keep the cupcakes refrigerated to maintain freshness.

Tips & Variations

For a stronger Coquito flavor, gently brush the cooled cupcakes with additional Coquito before frosting.
Use coconut flakes toasted lightly for garnish to add extra texture and flavor.
Substitute the spice cupcake mix with a homemade spice cake recipe for a personal touch.
Ensure your mixing bowl and beaters are well-chilled to help the whipped cream whip up faster and hold its shape longer.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the whipped cream topping, refrigeration is necessary to keep the frosting fresh. When ready to serve, let them sit at room temperature for 10–15 minutes for best flavor and texture.

How to Serve

The image shows a close-up of several cupcakes arranged in rows. Each cupcake has one visible base layer that is golden brown and wrapped in a shiny gold foil liner. On top, there is a thick swirl of smooth white frosting, which is piped in a circular motion, creating a soft, creamy texture. Light brown crumbs or sprinkles are scattered lightly on the frosting. A small, beige-colored tube or dropper is inserted diagonally into the frosting on each cupcake, adding a unique detail. The cupcakes sit on a shiny reflective surface against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without alcohol?

Yes, you can substitute Coquito with an equal amount of milk or coconut milk, and skip the alcohol. The cupcakes will still be moist and flavorful.

How long can I keep the whipped cream frosting before it deflates?

Whipped cream frosting is best enjoyed the same day it’s made. It can hold its shape in the refrigerator for up to 24 hours, but it may begin to soften after that.