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Piña Colada Cupcakes

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Betty Crocker Kitchens
Updated Aug 19, 2011
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Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.

Piña Colada Cupcakes

  • Prep Time 20 min
  • Total 1 hr 50 min
  • Servings 24
  • Ingredients 10
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon rum extract
  • 1 can (8 oz) crushed pineapple in juice, undrained
  • 3 eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon rum extract
  • 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 3/4 cup shredded coconut

Instructions

  • Step 
    1
    Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Step 
    2
    Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Step 
    3
    Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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