Coquito Cupcakes with Coquito Whipped Cream Icing Recipe
Delight in the festive flavors of Coquito Cupcakes topped with a luscious Coquito Whipped Cream Icing. These moist cupcakes infused with the creamy Puerto Rican holiday drink, Coquito, offer a unique twist on traditional spiced cupcakes. Perfect for holiday celebrations or any special occasion, they feature a rich, boozy kick balanced by a smooth, sweet whipped cream frosting, finished with a sprinkle of cinnamon and coconut shavings for extra holiday charm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Puerto Rican
- Diet: Halal
Ingredients
Scale
Cupcakes
- 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
Coquito Whipped Cream Icing
- 16 oz heavy whipping cream
- 1/4 cup Coquito (plus more to taste)
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
Garnish
- Cinnamon powder
- Coconut shavings
Instructions
- Prepare the Cupcakes: Follow the directions on the cupcake mix box for the batter, adding oil and eggs as instructed. Just before baking, gently fold in 1/4 cup of Coquito into the batter. Pour the batter into cupcake liners and bake according to the package directions. Once baked, remove cupcakes from the oven and allow them to cool completely.
- Chill Equipment for Whipped Cream: Place a metal mixing bowl and mixer attachments in the refrigerator for a few minutes until well chilled. Cold equipment helps achieve better whipped cream texture.
- Make the Coquito Whipped Cream: Pour the heavy whipping cream into the chilled bowl. Using an electric mixer, beat the cream until soft peaks form. Add vanilla extract and 1/4 cup of Coquito, then continue whipping until stiff peaks develop. Gradually incorporate the confectioners’ sugar while beating until fully combined and the cream is smooth and fluffy.
- Assemble the Cupcakes: Transfer the whipped cream into a piping bag fitted with a star tip. Pipe a generous amount of the Coquito whipped cream onto each cooled cupcake to create a decorative swirl.
- Garnish and Serve: Lightly sprinkle cinnamon and coconut shavings over the frosted cupcakes to add texture and festive flavor. Serve immediately or store the cupcakes in the refrigerator to keep the whipped cream fresh.
Notes
- If you prefer a stronger Coquito flavor, add a bit more Coquito to the whipped cream, tasting as you go.
- Ensure cupcakes are completely cooled before frosting to prevent the whipped cream from melting.
- Use a chilled piping bag for easier decorating.
- These cupcakes are best eaten within two days; store refrigerated.
- Coconut shavings can be toasted lightly for an added crunch and flavor boost.
Keywords: Coquito cupcakes, holiday cupcakes, Puerto Rican dessert, boozy cupcakes, whipped cream icing, festive cupcakes, coconut cupcakes, cinnamon cupcakes
