Learn how to make some Caribbean inspired coconut rum cupcakes. These deliciously moist cupcakes are vegan friendly and grain free thanks to the use of almond flour and tapioca starch. No soaking required and there is the option to use rum essence/flavouring for those who don't drink alcohol.
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These cupcakes are;
Made from almond flour/tapioca starch making them naturally gluten free and grain free.
Easier to make because they are individual, single serving cupcakes.
Convinient to make as you can make them any time.
Don't require any soaking or there is no "waiting time" to be had.
Can be made with alcohol or alcohol essence making them suitable for those who like that booziness and those who don't drink or are abstaining from alcohol.
Are a great alternative to the classic
Preheat oven to 356F/180C.
Add the cupcake liners to the pan and set aside.
In a medium sized bowl, add the almond flour, tapioca starch, shredded coconut, raw cane sugar, baking soda, cinnamon, nutmeg, allspice and pink salt.
Whisk the dry ingredients together to combine.
In a jug, add the almond milk, olive oil, vanilla extract, apple cider vinegar and rum or rum essence.
Whisk the wet ingredients together to combine.
Slowly pour the wet ingredients to the dry bowl, in stages, whisking at the same time (you can use an electric whisk for this), only stir enough until everything is fully combined and smooth. Do not overbeat the batter.
Spoon the batter into the cupcake liners (fill the cups no more than ¾).
Bake the cupcakes for 15-20 minutes (mine took 18 minutes) or until a toothpick inserted in the middle comes out clean.
Remove the cupcakes from the oven, brush each cupcake with more rum or rum essence for a stronger taste in rum.
Leave them to cool for 5 minutes before placing them on a cooling rack to completely cool down before applying any frosting.
To make the rum buttercream frosting
Add the butter to a stand mixer bowl fitted with a paddle (you can follow the instructions by using an electric whisk instead).
Proceed to beat the butter, starting on the lowest and gradually increasing to medium speed until the butter is creamy.
While the mixer is still running, add the cinnamon, nutmeg and vanilla extract. Carefully add the powdered sugar, in intervals. Be sure to scrape down the sides of the bowl.
Add the rum essence or rum (a tablespoon at a time) while continuing to beat the buttercream until it is fluffy.
Use a piping bag or spoon/spatula to apply the frosting to the cupcakes accordingly
Sprinkle the toasted coconut onto the frosting of each cupcake to garnish.
Frequently asked questions
What rum or rum essence should I use?
The amount of rum/rum essence that you will use is subjective to your preference. The quantities included are to serve as a general guideline.
You shouldn't need more than 2 tablespoons of rum essence, but this does depend on the brand as some are more concentrated than others.
For those of you who are using rum, you may want to use ¼ cup of rum in the batter and dowse the cupcakes with more rum by the tablespoon once they are fresh out of the oven.
How do you know when the cupcakes are ready?
You can determine their readiness by inserting a tooth pick or a skewer directly in the centre of the cupcake.
The tooth pick/skewer should come out clean when it is ready. If it doesn't then you will need to bake abit longer.
I generally do this in 10 minute intervals, checking until they are done.
What does the apple cider vinegar do?
The apple cider vinegar sort of acts like an egg replacement where it activates the baking soda to help with raising in vegan recipes.
What makes the cupcakes lighty and airy?
The key to making cupcakes light and fluffy is being careful not to overmix the batter.
You only want to mix the batter enough until everything is folded in and full combined.
Why are the cupcakes dry?
If your cupcakes are dry it could be because the batter has been overbeaten. Also, it may be because the cupcakes have been over baked which will draw out the moisture.
Another thing, are the liquid levels to flour, the batter should be thick, but easy to mix, if the batter is too heavy this will make the cupcakes dry.
Notes and tips
If it is your first time applying frosting to a cupcake, then use the spoon method as mentioned in this Chocolate Mint Cupcakerecipe.
This recipe should make 12 cupcakes in total.
Use the quantity of rum/essence as a guideline, if you want a boozier tasting cupcake, dowse the cupcake once it comes out of the oven.
Don't add too much rum to the batter, start with 3tbsp and add more only AFTER the cupcake has baked or you risk throwing off the liquid to dry ingredient ratio/baking time.
Rum essence varies, some are more concentrated than others so I suggest doing a taste test to the batter in case you need to adjust..
Feel free to add some dried fruit or nuts if you want to.
Store the cupcakes (frosted and unfrosted) in an air tight container for up to 3 days.
Alternatively you can carefully wrap the cupcakes in plastic wrap on the countertop, away from heat.
Do not refrigerate the cupcakes, they hold up much better when stored correctly at room temperature.
Freeze the cupcakes (unfrosted) for up to 3 months , be sure to wrap them securely in several layers of plastic wrap and defrost them before using them.
Don't overmix the batter, you only want to stir enough times to fully combine the ingredients.
You can use either cassava flour or arrowroot starch in place of tapioca starch.
When making the buttercream, you will want the butter to be at room temperature and soft to the touch (leave the butter out on the countertop a few hours or overnight ahead of time).
Don't overbake the cupcakes or the texture will be dry and crumbly.
Don't overfill the cup liners with too much batter, fill by no more than ¾ on the liner..
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Caribbean Coconut Rum Cupcakes (Vegan, Gluten Free, Grain Free)
Learn how to make some Caribbean inspired coconut rum cupcakes. These deliciously moist cupcakes are vegan friendly and grain free thanks to the use of almond flour and tapioca starch. No soaking required and there is the option to use rum essence/flavouring for those who don't drink alcohol.
2tablespoonrum essence(30g)(if you are using rum instead, add 3tbsp ) see instructions
To make the rum buttercream frosting
½cupvegan butter(113g) softened
¼teaspoonnutmeg(0.5g)
¼teaspooncinnamon(0.5g)
¼teaspoonvanilla extract(1g)
2½cupspowdered sugar(300g) I used unrefined powdered sugar
1-2tablespoonrum essence(15g)(3-4 tablespoon of rum)
¼cuptoasted coconut for the garnish (optional)(20g)
Instructions
To make the cupcakes
Preheat oven to 356F/180C.
Add the cupcake liners to the pan and set aside.
In a medium sized bowl, add the almond flour, tapioca starch, shredded coconut, raw cane sugar, baking soda, cinnamon, nutmeg, allspice and pink salt.
Whisk the dry ingredients together to combine.
In a jug, add the almond milk, olive oil, vanilla extract, apple cider vinegar and rum or rum essence.
Whisk the wet ingredients together to combine.
Slowly pour the wet ingredients to the dry bowl, in stages, whisking at the same time (you can use an electric whisk for this), only stir enough until everything is fully combined and smooth. Do not overbeat the batter.
Spoon the batter into the cupcake liners (fill the cups no more than ¾).
Bake the cupcakes for 15-20 minutes (mine took 18 minutes) or until a toothpick inserted in the middle comes out clean.
Remove the cupcakes from the oven, brush each cupcake with more rum or rum essence for a stronger taste in rum.
Leave them to cool for 5 minutes before placing them on a cooling rack to completely cool down before applying any frosting.
To make the rum buttercream frosting
Add the butter to a stand mixer bowl fitted with a paddle (you can follow the instructions by using an electric whisk instead).
Proceed to beat the butter, starting on the lowest and gradually increasing to medium speed until the butter is creamy.
While the mixer is still running, add the cinnamon, nutmeg and vanilla extract.
Carefully add the powdered sugar, in intervals. Be sure to scrape down the sides of the bowl.
Add the rum essence or rum (a tablespoon at a time) while continuing to beat the buttercream until it is fluffy.
Use a piping bag or spoon/spatula to apply the frosting to the cupcakes accordingly.
Sprinkle the toasted coconut onto the frosting of each cupcake to garnish.
Video
Notes
If it is your first time applying frosting to a cupcake, then use the spoon method as mentioned in this Chocolate Mint Cupcakerecipe.
This recipe should make 12 cupcakes in total.
Use the quantity of rum/essence as a guideline, if you want a boozier tasting cupcake, dowse the cupcake once it comes out of the oven.
Don't add too much rum to the batter, start with 3tbsp and add more only AFTER the cupcake has baked or you risk throwing off the liquid to dry ingredient ratio/baking time.
Rum essence varies, some are more concentrated than others so I suggest doing a taste test to the batter in case you need to adjust..
Feel free to add some dried fruit or nuts if you want to.
Store the cupcakes (frosted and unfrosted) in an air tight container for up to 3 days.
Alternatively you can carefully wrap the cupcakes in plastic wrap on the countertop, away from heat.
Do not refrigerate the cupcakes, they hold up much better when stored correctly at room temperature.
Freeze the cupcakes (unfrosted) for up to 3 months , be sure to wrap them securely in several layers of plastic wrap and defrost them before using them.
Don't overmix the batter, you only want to stir enough times to fully combine the ingredients.
You can use either cassava flour or arrowroot starch in place of tapioca starch.
When making the buttercream, you will want the butter to be at room temperature and soft to the touch (leave the butter out on the countertop a few hours or overnight ahead of time).
Don't overbake the cupcakes or the texture will be dry and crumbly.
Don't overfill the cup liners with too much batter, fill by no more than ¾ on the liner..
I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.
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