Rum Cupcakes with Coconut Frosting

Blogger Sarah W. Caron from Sarah's Cucina Bella bakes up an easy alternative to rum cake – rich and delicious rum cupcakes!

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

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1
cup dark rum
1/4
cup water
1/2
cup canola oil
3
eggs

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
  • 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.

Expert Tips

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.