Rum Cupcakes with Coconut Frosting

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

Minutes

Total Time

1:25

Hr:Mins

Makes

18

cupcakes

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.
Makes 18 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.