Jamaican Me Happy Cupcakes Recipe Image

Jamaican Me Happy Cupcakes

Featuring Jamaican Me Happy

Treat yourself to Cynthia Bailey’s must try cupcake recipe!

Serves 18



  • 1 Box white cake mix

  • 2 Eggs

  • 1/3 Cup butter, softened

  • 1 Cup Seagram’s Escapes Jamaican Me Happy

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon cardamom

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon allspice

  • 1/8 teaspoon cloves


  • 8 Cups powdered sugar

  • 2 Sticks butter

  • 4-6 Tablespoons Seagram’s Escapes Jamaican Me Happy


  • 1 Cup sugar

  • 1/2 Cup Seagram’s Escapes Jamaican Me Happy

  • Small strawberries

  • 1 Kiwi, sliced thin


  • Preheat oven to 350 degrees. In a large bowl, whisk together cake mix, eggs, butter, Jamaican Me Happy, and all spices just until the batter is mixed.

  • Spoon batter into cupcake wrappers. Bake for 18-22 minutes, or just until the center of each cupcake bounces back when touched lightly. Remove and cool completely.

  • While cupcakes are cooling, prepare the Jamaican drizzle by mixing 1 cup of sugar and 1/2 cup of Jamaican Me Happy. Heat until all the sugar dissolves.

  • Remove from stove and cool. In a large bowl and beat together all frosting ingredients until smooth and fluffy.

  • Pipe over cooled cupcakes. Top with fresh fruit. Drizzle with cooled Jamaican drizzle. Serve immediately or refrigerate until ready to serve.

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