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Piña Colada Cupcakes

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Piña Colada Cupcakes
  • Prep 20 min
  • Total 1 hr 50 min
  • Servings 24
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Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.
Updated Aug 19, 2011

Ingredients

Steps

  • 1
    Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • 2
    Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3
    Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    For very white-on-white cupcakes, use Betty Crocker® Whipped whipped cream frosting instead of the vanilla frosting.

Nutrition

190 Calories, 8g Total Fat, 1g Protein, 27g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
190
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
3g
14%
Trans Fat
1g
Cholesterol
25mg
9%
Sodium
160mg
7%
Potassium
45mg
1%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
19g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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