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Mai Tai Cupcake

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  • Prep 30 min
  • Total 1 hr 35 min
  • Servings 24
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Our Mai Tai Cupcakes made with Betty Crocker™ Super Moist™ yellow cake mix and brushed with a rum-infused glaze are full of the tropical flavors of the islands.
By Angie McGowan
Updated Jun 19, 2012
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Rum Glaze

  • 2 tablespoons powdered sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons spiced rum
  • 2 tablespoons coconut rum


  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 box (1 lb) powdered sugar (4 cups)
  • 1/8 teaspoon almond extract
  • 1/8 teaspoon coconut extract
  • 3 to 4 teaspoons milk


  • 24 maraschino cherries with stems, if desired


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • 3
    Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • 4
    In small bowl, mix glaze ingredients until sugar is dissolved. Brush glaze over cupcakes.
  • 5
    In large bowl, beat shortening and 1/2 cup butter with electric mixer on low speed until smooth. Gradually add 4 cups powdered sugar, 1 cup at a time, beating until combined. Add extracts and 2 tablespoons of the milk; beat until blended. Add enough of the remaining 1 to 2 tablespoons milk, 1 teaspoon at a time, beating until frosting is light and fluffy.
  • 6
    Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with cherries.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don’t have a decorating bag? Simply spoon the frosting into a large resealable food-storage plastic bag and cut off a corner of the bag to pipe frosting onto cupcakes.


Nutrition Facts are not available for this recipe
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