Rum Cupcakes with Coconut Frosting

  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 18

Ingredients

Cupcakes

Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon dark rum

Garnish

  • 1/4 cup coconut, toasted, if desired

Steps

  • 1
    Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
  • 2
    In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
  • 3
    Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
  • 4
    In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.
  • 5
    Frost cooled cupcakes. Sprinkle tops with coconut.

  • To toast the coconut, place a small skillet over medium heat. Cook the coconut, stirring frequently, until golden. Remove from heat immediately.
  • If desired, you can use a simple vanilla buttercream instead of the rum frosting.

Nutrition Facts are not available for this recipe
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