Sure! Here’s a BIG, detailed recipe for Miami Vice Cupcakes — a delicious mash-up of strawberry and piña colada flavors, inspired by the iconic frozen cocktail. These tropical swirl cupcakes bring together summery vibes, a splash of rum, and beautiful color — perfect for parties, beach days, or anytime you crave something fun and fruity!
🧁 Miami Vice Cupcakes
Strawberry + Coconut Swirl Cupcakes with Rum Frosting
A tropical treat inspired by the legendary Miami Vice cocktail — part strawberry daiquiri, part piña colada. These cupcakes swirl two flavored batters and top it off with a fluffy rum-infused frosting. A party in every bite!
🌴 History & Inspiration
The “Miami Vice” cocktail rose to fame in the 1980s Miami club scene, blending a frozen strawberry daiquiri with a frozen piña colada. This cupcake version captures that nostalgic flavor combo and adds a bakery-style twist. It’s a treat for both the eye and the palate — sweet, fruity, and boozy in the best way!
🍓 Strawberry Cupcake Batter:
- ½ box strawberry cake mix (about 1¾ cups)
- ½ cup milk
- ⅓ cup vegetable oil
- 2 large eggs
- ¼ cup strawberry purée or strawberry syrup
- Optional: 1 tbsp white rum
🥥 Piña Colada Cupcake Batter:
- ½ box white or yellow cake mix (about 1¾ cups)
- ½ cup canned coconut milk (shake well)
- ⅓ cup crushed pineapple (drained)
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp coconut extract
- Optional: 1 tbsp spiced rum
🧁 Rum Frosting:
- 1 cup unsalted butter, softened
- 3½ to 4 cups powdered sugar
- 2–3 tbsp heavy cream or coconut milk
- 1 tbsp white or spiced rum (to taste)
- ½ tsp vanilla extract
- Optional: shredded coconut or freeze-dried strawberries for topping
🧑🍳 Instructions:
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a 12-cup cupcake pan with paper liners.
2. Make the Strawberry Batter
- In a medium bowl, whisk together the strawberry cake mix, milk, oil, eggs, and strawberry purée/syrup.
- If using, stir in the white rum.
- Mix until smooth and set aside.
3. Make the Piña Colada Batter
- In another bowl, combine the white/yellow cake mix, coconut milk, crushed pineapple, oil, eggs, and coconut extract.
- Stir in the spiced rum if using.
- Mix until fully blended and smooth.
4. Swirl and Bake
- In each cupcake liner, spoon about 1 tbsp of each batter side-by-side (or swirl together gently with a toothpick for a marbled effect).
- Fill each liner about ¾ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
5. Make the Rum Frosting
- In a large mixing bowl, beat the softened butter on medium speed for 2–3 minutes until light and fluffy.
- Gradually add powdered sugar, 1 cup at a time, alternating with heavy cream.
- Add rum and vanilla; beat on high speed for 2–3 more minutes until fluffy.
- Adjust consistency with more sugar or cream as needed.
6. Frost & Garnish
- Pipe or spread the frosting onto cooled cupcakes.
- Optional: Sprinkle with shredded coconut, freeze-dried strawberries, or mini drink umbrellas for flair!
💡 Methods & Tips:
- Swirl technique: For dramatic swirl cupcakes, alternate scoops of each batter and gently swirl with a skewer.
- Boozy boost: For an extra kick, brush baked cupcakes with a little rum before frosting.
- Storage: Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
❤️ Lovers of This Cupcake Say:
- “Tastes like vacation in a cupcake!”
- “Perfect mix of sweet, fruity, and fun.”
- “The rum frosting is EVERYTHING. Don’t skip it!”
🧁 Conclusion
Miami Vice Cupcakes are the ultimate celebration dessert — colorful, flavorful, and bursting with summer personality. Whether you’re by the beach, at a BBQ, or dreaming of the tropics from home, these cupcakes bring the party with them. For lovers of cocktails, coconut, strawberries, and just a hint of booze — this one’s for you.
Let the swirl begin! 💃🍹
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