Mai Tai Cupcakes Recipe

  • Ready in: 1 hour
  • Prep time: 20 minutes
  • Chill/Cook time: 40 minutes
  • By:
  • Servings: Makes 12 servings

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  • 12 paper muffin liners
  • 1 cup pineapple-orange juice
  • ¾ cup + 2 tablespoons butter, melted, divided
  • 2 tablespoons spiced or coconut rum
  • 2 tablespoons brown sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container frozen non-dairy whipped topping, thawed
  • Maraschino cherries, paper umbrellas, and/or fruit wedges for garnish

cooking methods

  • Bake


  1. Preheat oven to 325°F. Line 1 (12-count) muffin pan with paper liners. Prepare Absolutely Almond Pound Cake Mix according to package directions, using pineapple-orange juice in place of water and ¾ cup melted butter. Divide batter evenly among wells of muffin pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Meanwhile, in a small bowl, combine rum, brown sugar, and remaining 2 tablespoons melted butter. Poke tops of warm cupcakes repeatedly with a fork. Brush generously with rum glaze; repeat. Let cool completely.
  3. In a large bowl, combine cream cheese and Mai Tai Cheese Ball Mix; vigorously beat until fluffy. Fold in whipped topping. Spread or pipe onto cupcakes. Garnish with maraschino cherries, paper umbrellas and/or fruit wedges (e.g., lime, orange or pineapple). Refrigerate until ready to serve.

Makes 12 servings.

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