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Prep 20min
Total1hr50min
Servings24
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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
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Steps
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.
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.
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.
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For very white-on-white cupcakes, use Betty Crocker® Whipped whipped cream frosting instead of the vanilla frosting.
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Nutrition Facts are not available for this recipe
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