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Rum Cupcakes with Coconut Frosting

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  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 18
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Treat your sweet tooth to taste trip to the islands courtesy of our rum cupcakes made with yellow cake mix, dark rum and toasted coconut.
By Sarah Caron
Created Nov 16, 2011
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  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon dark rum


  • 1/4 cup coconut, toasted, if desired


  • 1
    Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
  • 2
    In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
  • 3
    Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
  • 4
    In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.
  • 5
    Frost cooled cupcakes. Sprinkle tops with coconut.

Tips from the Betty Crocker Kitchens

  • tip 1
    To toast the coconut, place a small skillet over medium heat. Cook the coconut, stirring frequently, until golden. Remove from heat immediately.
  • tip 2
    If desired, you can use a simple vanilla buttercream instead of the rum frosting.


Nutrition Facts are not available for this recipe
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