Blue Hawaiian Cupcakes

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Blue Hawaiian Cupcakes are tropical treats inspired by the classic cocktail! These vibrant cupcakes are infused with the bright, citrusy flavor of Blue Curaçao and a hint of pineapple, and coconut, giving them a fruity island twist.

Our honeymoon was probably the best vacation of my life.  We were lucky enough to go to Hawaii for our honeymoon.  We started out in Oahu on Waikiki Beach.  The view from our hotel was breath taking.  We really enjoyed walking around the town, laying out beach side, visiting Pearl Harbor, and eating in a few amazing restaurants.

Next we hopped on a plane and landed in Maui.  Maui was much slower paced and the scenery was gorgeous.  We stayed at a condo with a kitchen so we would walk to the farmer’s market and buy fresh fruit almost everyday.  Our favorite was the fresh pineapple. 

I don’t care what anyone else says, the best pineapple in the world is in Hawaii. We went to the Pineapple Grill and had the best Pineapple Upside Down Cake I’ve ever had.  I even ended up finding the recipe and while it was good, it wasn’t the same without Hawaiian pineapple.

Another favorite dish of mine is Baked Pineapple which was often have around the holidays. Of course I also enjoy a sweet and spiced Pineapple Margarita.  For a savory dish these Pork Tacos with Jalapeno Pineapple Tacos are amazing. 

I was thinking about a popular drink we had in Hawaii called the Blue Hawaiian.  Instead of making the popular drink I wanted to turn it into a cupcake. 

What is a Blue Hawaiian?

A Blue Hawaiian is a tropical cocktail known for its vibrant blue color and refreshing, fruity flavor. It’s a fun, summery drink often served over ice.  It includes Blue Curaçao, rum, pineapple juice, and cream of coconut.  

I made the cupcake from a butter cake filled with pineapple, coconut, and rum.  This gave the cake a tropical feel with all the flavors from the classic drink. 

Do I have to include rum?

You do not have to include rum in the cupcakes.  You can use rum extract or try pineapple juice or apple juice in place of the rum. 

For the frosting I made a tasty buttercream with both rum and blue curacao in it.  It is pretty important to have both of these ingredients in the frosting because it adds flavor and color. 

If you really can’t have alcohol in the frosting you can use pineapple juice and coconut cream instead and use blue food coloring to color the frosting. 

These cupcakes were delicious.  They were super moist and bursting with tropical flavors.  The frosting was sweet and tasted of pineapple and rum.   It was also a fun blue color.  It totally took me back to our time in Hawaii.

If you’ve tried my Blue Hawaiian Cupcakes or any other recipe on  Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

FACEBOOK

PINTEREST

TWITTER

INSTAGRAM

Blue Hawaiian Cupcakes

Blue Hawaiian Cupcakes are tropical treats inspired by the classic cocktail! 

No ratings yet

Print Pin

1x2x3x

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 cupcakes

Author: Hezzi-D

Equipment

• 1 Mixing Bowl
• 1 muffin tin

Ingredients

For the Cupcakes:

• 1/2 cup salted butter softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 c. flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 Tablespoons rum
• 1 Tablespoon cream of coconut or coconut milk
• 1 Tablespoon Blue Curacao
• 1/4 cup shredded sweetened coconut
• 1 cup crushed pineapple drained

For the Frosting:

• 1/2 cup salted butter softened
• 3 cups powdered sugar
• 2 Tablespoons light rum
• 1 Tablespoon Blue Curacao
• 2 Tablespoons pineapple juice

For Decorating:

• Cherries
• Pineapple Wedges
• Paper Umbrellas

Instructions

• Preheat the oven to 350 degrees. Line a cupcake tin with 12 cupcake liners.
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In a larger bowl cream the butter, granulated sugar, and brown sugar. Add in the eggs one at a time, beating well after each addition.
• In a small bowl combine the rum, cream of coconut, and Blue Curacao.
• Add half of the flour mixture to the sugar mixture and mix well. Stir in half the rum mixture. Add in half of the remaining flour mixture, then the remaining rum. Finish by adding in the rest of the flour. Mix well.
• Fold in the coconut and pineapple. Spoon the batter into the prepared cupcake tin filling each cupcake liner 3/4 of the way full.
• Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool on a wire rack.
• Meanwhile use a mixer to beat the butter for the frosting. Add in half the powdered sugar.
• Add the rum, Blue Curacao, and pineapple juice and beat on low speed. Add in the remaining powered sugar and beat on medium high until the icing is smooth and creamy. Add blue food coloring if desired and stir.
• Pipe the frosting onto the cupcakes. Using the pick end of the umbrella stab the pineapple slice and slide it into the cupcake. Place the cherry in front of the pineapple slice and serve.

Notes

A Hezzi-D original recipe