ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Rum Cupcakes with Coconut Frosting

 4 Ratings
5 Comments
  • Prep Time 20 min
  • Total Time 1 hr 25 min
  • Servings 18

Treat your sweet tooth to taste trip to the islands courtesy of our rum cupcakes made with yellow cake mix, dark rum and toasted coconut.

Sarah Caron Recipe by Sarah Caron
November 16, 2011

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

Save on this Recipe

Enter Zip to change location:

Directions

  • 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.

Nutrition Information

No nutrition information available for this recipe.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

More To Explore
powered by ZergNet
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close