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Rum and Cola Cupcakes

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  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 24
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Rum-spiked buttercream and cola-infused cupcakes combine to make a one-of-a-kind dessert, reminiscent of a cocktail-hour classic.
By Jessica Walker
Created Jul 4, 2012
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can certainly use water or milk for any part of the rum in the frosting if you want less rum flavor.
  • tip 2
    For a quick and easy shortcut, use 1 container Betty Crocker® Rich & Creamy vanilla frosting, and stir in desired amount of rum.


Nutrition Facts are not available for this recipe
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