Rum Cupcakes with Coconut Frosting
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Sarah Caron
Created Nov 16, 2011
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.
Rum Cupcakes with Coconut Frosting
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- Prep Time 20 min
- Total 1 hr 25 min
- Servings 18
- Ingredients 10
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup dark rum
- 1/4 cup water
- 1/2 cup canola oil
- 3 eggs
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon dark rum
Garnish
- 1/4 cup coconut, toasted, if desired
Instructions
-
Step1Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
-
Step2In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
-
Step3Bake 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.
-
Step4In 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.
-
Step5Frost cooled cupcakes. Sprinkle tops with coconut.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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