Piña Colada Cupcakes
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Updated Aug 19, 2011
Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.
Piña Colada Cupcakes
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- Prep Time 20 min
- Total 1 hr 50 min
- Servings 24
- Ingredients 10
Ingredients
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 teaspoon rum extract
- 1 can (8 oz) crushed pineapple in juice, undrained
- 3 eggs
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
- 3/4 cup shredded coconut
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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