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Steps
1
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2
In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally, until well blended. Divide batter evenly among muffin cups.
3
Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4
In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Increase speed to medium; gradually beat in rum and vanilla until fluffy. Pipe or spread frosting on cupcakes.
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You can certainly use water or milk for any part of the rum in the frosting if you want less rum flavor.
For a quick and easy shortcut, use 1 container Betty Crocker® Rich & Creamy vanilla frosting, and stir in desired amount of rum.
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Nutrition Facts are not available for this recipe
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