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Rum and Cola Cupcakes

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. ...MORE+ LESS-

Jessica Walker Jessica Walker
July 4, 2012

Ingredients

Cupcakes

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

Frosting

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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