Rum Punch Cupcakes
Hubby and I got married in St Thomas with 23 of our closest friends and family members (we HIGHLY recommend beach weddings!) We had a morning ceremony with lunch immediately after at a restaurant on the beach. After the meal, over half of the bill was for rum punch! Our amazing photographer (Steph Carson – check her out if you need a photographer – tell her Jen P sent you if you contact her – see some of our pics here), caught this picture of the tasty beverages coming out to the table. We love all the pictures that Steph took, but this one really takes us back.
These cupcakes are inspired by our favorite tropical drink. When I make rum punch at home, I mix cranberry juice, pineapple juice, and coconut rum. So I adapted the Sea Breeze cupcake recipe in Crazy about Cupcakes to make Rum Punch cupcakes. They turned out really good, although next time I’ll put more rum in or some coconut extract.
1/4 pound (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, separated, at room temperature
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup pineapple juice
1/4 cup cranberry juice
Zest of 1 orange
Preheat oven to 350. Insert liners into a medium cupcake pan.
In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy 3-5 minutes. Add the egg yolks. Beat well.
In a separate bowl combine the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the creamed mixture, alternating with juices. Fold in zest.
With clean beaters, whip the egg whites until stiff peaks form. Gently fold the whites with a rubber spatula into the batter.
Fill the cupcake liners 1/2 to 2/3 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
Rum Punch frosting – adapted from Crazy about Cupcakes
3 cups confectioners sugar
6 Tbsp heavy cream
1 Tbsp rum
1 Tbsp pineapple juice
1 Tbsp cranberry juice
Combine all ingredients in medium mixing bowl. Beat on low speed until smooth. Add additional liqueur or sugar if necessary to reach desired spreading consistency.
Note: This frosting was very thin. I added more sugar, but stopped adding sugar because I didn’t want it to be too sweet.






I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 






I can’t barely bake so the idea of finding a creative way to use leftovers astounds me. This looks AWESOME!
Gorgeous truffles!
I love red velvet… these look amazing.
I’ll have to remember this… I often have leftover cake too. They looks so pretty!
This is a very good recipe…thanks and happy new year, ciao Flavia
These are so pretty! Great for valentine’s day:)
These look so wonderful! Love the vibrant red!
These look so good. Wonderful idea.
Okay this is just hilarious! My grandma purchased a frozen Cheesecake Factory Red Velvet Cheesecake for Christmas. I took the remaining pieces home to make into balls, which we served at my new years eve party. SO good!
Amazing as usual! I tagged you on my blog to answer some questions:
http://bigmamashomekitchen.blogspot.com/2011/01/my-weekday-morning-routineand-ive-been.html
Have a great day! Rhondi
you are a genius! Such a great idea to use leftover and maintain portion control.
oh they look so yummi!!!
xoxo from rome
K.
http://kcomekarolina.blogspot.com/
Such a good idea, these look so good! I love the red velvet and cheesecake combo. You’re blog is awesome 🙂
Wow, these are so beautiful! Best way to use leftovers EVER! And who knew you could do so much with red velvet!
Sues
It’s not over-indulging because you’re able to stop at one. I would probably have eaten half a dozen of them, they look so good! What a great way to jazz up ‘leftovers’!
What a FANTASTIC idea!!!! These look beyond amazing!!
I remember the post about that cake. I really want to make it some day! The idea of turning some leftovers into truffles is pure genius! 😀
ooh, what a creative way to deal with the cake 🙂
I’m picky about what I bring in to work too. It bugs me when people bring in things that are clearly gnawed on, you know? This is the perfect way to reportion leftover cake into easily sharable treats.
Wives always know best! LOL
Glad you made him “eat” his words, so to speak. The truffles are so adorable and perfect for Valentine’s Day.
They’re adorable!!! They’d make a perfect Valentine treat too!!
So…. Don’t mean to appear ignorant, but some of us have NOT made cake balls from left over cake, please be more specific in your discourse, please.
ummm this cake failed. We followed the recipe to the t and it deflated and tasted bad. This recipe was extremely watery and gross and soggy. It fell apart quickly. Thanks!