Loquito for Coquito

A holiday staple turned into a delicious, crumbly treat. 

Photo: Amy Pietri Ortiz

Coquito is a drink that gives you tropical comfort and a quick buzz to keep the good times coming. It originated in Puerto Rico and is normally known as a staple during the holidays. While this U.S. territory is known for having one of the longest holiday seasons —second only to the Philippines — coquito is good enough to enjoy all year round. 

As a child, I remember my grandmother, “Chiqui,” making this beverage the morning of Thanksgiving and all the way through El Dia de los Reyes as a party drink. Every family gathering started with some good food and conversation, but the end was always the best part — that’s when the coquito came out. We always had the choice: con o sin ron? The coconut flavor blended with the Bacardi rum was the perfect mix to embrace the Holiday Spirit. But even the non-alcoholic version was a fun, milky drink for the kids. 

As a fellow cupcake connoisseur, I am always looking for ways to convert my favorite drinks into cupcakes to enjoy all year round — or, in many cases, during those late night cravings. This cupcake is light and fluffy, and not too sweet. It has a subtle coconut flavor and is topped with a creamy vanilla buttercream frosting that has Coquito mixed into it! The key to this cupcake is to not overwhelm your taste buds with all the coconut. The literal icing on the cake lies in adding the coquito into the frosting. It allows the cake to soak some of that milk mixture, delivering a moist cupcake packed with a punch.

Give this recipe a go, then sit back, relax, and enjoy the holiday-inspired indulgence. 

Cupcake Ingredients

• 1½ cups self-rising flour

• ½ cup light brown sugar

• ½ cup caster sugar

• 2 large eggs

• 1/2 cup shredded coconut (unsweetened)

• ½ cup coconut milk (canned)

• ½ cup (1 stick / 113g) unsalted butter, melted or softened

• 1 teaspoon vanilla extract

• ¼ teaspoon rum extract

• Optional (¼ teaspoon Cinnamon Powder)

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, cream butter, brown sugar, and caster sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Mix in vanilla extract and rum extract.

5. Gradually add the self-rising flour mixed with the shredded coconut, alternating with the

   coconut milk, until the batter is smooth and even.

6. Divide batter evenly among the prepared cupcake liners.

7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

   
   
   
   

Buttercream Ingredients

• 1 1/2 sticks unsalted butter

• 1/4 cup coquito

• 1 tsp rum extract

• ½ tsp vanilla extract

• 5 cups powdered sugar 

Instructions

1. In a large mixing bowl, cream the softened butter with an electric mixer on medium speed

   until light and fluffy.

2. Add the rum extract, vanilla extract, and a pinch of salt. Mix until fully incorporated.

3. Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition

   until smooth and homogeneous.

4. Pour in the Coquito and mix until combined.

   
   

Notes:

• If the mixture is too runny, add more powdered sugar.

• Optional: ¼ teaspoon of cinnamon. 

• Optional: 1 cup of toasted shredded coconut for topping.

Macros (Per Cupcake) Without Icing

• Calories: ~223

• Protein: ~2.4g

• Carbohydrates: ~28.8g

• Fat: ~11.1g

Macros (Per Cupcake) With Icing

• Calories: ~285 kcal

• Carbs: ~38 g

• Fat: ~14 g

• Protein: ~2 g