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Rum and Cola Cupcakes

rum and cola cupcakes Dessert
Rum and Cola Cupcakes
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 24

Rum-spiked buttercream and cola-infused cupcakes combine to make a one-of-a-kind dessert, reminiscent of a cocktail-hour classic.

Jessica Walker
Created July 4, 2012
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix



  • 1
    box Betty Crocker™ Super Moist™ devil's food cake mix
  • 3
  • 1/2
    cup vegetable oil
  • 3/4
    cup cola carbonated beverage


  • 1/2
    cup butter, softened
  • 4
    cups powdered sugar
  • 1/4
    cup rum
  • 1
    teaspoon vanilla


  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally, until well blended. Divide batter evenly among muffin cups.
  • 3
    Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 4
    In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Increase speed to medium; gradually beat in rum and vanilla until fluffy. Pipe or spread frosting on cupcakes.

  • You can certainly use water or milk for any part of the rum in the frosting if you want less rum flavor.
  • For a quick and easy shortcut, use 1 container Betty Crocker® Rich & Creamy vanilla frosting, and stir in desired amount of rum.

No nutrition information available for this recipe

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