Piña Colada Cupcakes

106 Ratings

57 Comments

Prep 20 min
Total 1 hr 50 min
Servings 24

Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 19, 2011

Make with

Betty Crocker Cake Mix

Ingredients

box Betty Crocker™ Super Moist™ yellow cake mix

1/3

cup vegetable oil

1/4

cup water

teaspoon rum extract

can (8 oz) crushed pineapple in juice, undrained

eggs

teaspoon coconut extract

teaspoon rum extract

container Betty Crocker™ Whipped vanilla frosting

3/4

cup shredded coconut

Steps

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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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 190
Calories from Fat: 70

% Daily Value

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;