Robicelli's Coquito Cupcake

Raven Higheagle


Turn the classic Puerto Rican holiday cocktail, coquito, into a coconut rum cupcake with a lime buttercream frosting with the help of the famous Robicelli's in New York City.


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Makes 24 Cupcakes
20 Min
25 Min


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12 Tbsp
unsalted butter
4 large
1 large
egg white
zest of 2 limes
3/4 c
coconut milk
1/4 fl
dark rum
1 tsp
pure vanilla extract
1 tsp
kosher salt
2 c
all-purpose flour
1 3/4 c
2 tsp
baking powder


14-ounce can sweetened condensed milk
13 1/2-ounce can coconut milk
1/3 c
dark rum


1 1/4 c
unsweetened coconut
zest of 3 limes
your favorite french buttercream or american frosting

How to Make Robicelli's Coquito Cupcake


  • 1Preheat the oven to 350°F. Line cupcake pans with 24 baking cups.
  • 2Melt the butter in a microwave at 60 percent power for 11/2 to 2 minutes. Keep the butter warm—do not allow it to sit and cool off.
  • 3In a stand mixer with the paddle attachment, beat the eggs and egg white on medium-low for 2 minutes until light yellow and lightly foamy.
  • 4Add the lime zest.
  • 5Increase the mixer speed to medium-high
  • 6Pour the warm butter into the eggs slowly, so that the mixture tempers and the eggs do not scramble.
  • 7Once the butter is added, reduce the speed to medium-low.
  • 8With the mixer running, add the coconut milk, rum, vanilla, and salt. Mix for 1 minute until well combined.
  • 9Sift together the flour, sugar, and baking powder and add to the batter. Mix on medium until just combined, 10 to 20 seconds.
  • 10Remove the bowl and paddle from the mixer and use the paddle to scrape the bottom and sides of the bowl, ensuring that everything is well mixed.
  • 11Scoop the batter into the prepared baking cups, filling them two thirds of the way.
  • 12Bake in the middle of the oven for 20 to 25 minutes, rotating the pan halfway through.
  • 13The cupcakes are done when the centers spring back when you touch them.
  • 14While the cupcakes are baking, prepare the coconut milk soak. Set up a baking sheet with a wire rack.
  • 15Remove the cupcakes from the oven. Let cool for 5 minutes. (Leave the oven on for the coconut.)
  • 16Take the cupcakes out of the pan and place face up on the wire rack. Using a fork, dock each cupcake three times.
  • 17Spoon 11/2 teaspoons of the milk soak onto each cupcake. Let cool completely.
  • 18For the Milk Soak: In a microwave-safe bowl, combine the sweetened condensed milk, coconut milk, and rum.
  • 19Microwave on high heat for 1 minute to thin out the sweetened condensed milk. Using a whisk, mix until well combined.
  • 20For the Coconut Lime Buttercream: Place the coconut on a baking sheet and place in the oven for 10 minutes to toast, stirring occasionally to ensure even browning.
  • 21Remove the coconut from the oven. Immediately add the lime zest and stir. Set aside to cool.
  • 22Prepare the French buttercream as directed or American frosting. Add half of the coconut lime mixture to the buttercream and beat until well incorporated.
  • 23To assemble cupcakes: Fill a pastry bag fitted with a fluted tip with the coconut lime buttercream and pipe onto each coquito soaked cupcake.
  • 24Sprinkle the tops of the cupcakes with the remaining toasted coconut mixture

Printable Recipe Card

About Robicelli's Coquito Cupcake

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