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Rum Cupcakes with Coconut Frosting

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Sarah Caron
Created Nov 16, 2011
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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.

Rum Cupcakes with Coconut Frosting

  • Prep Time 20 min
  • Total 1 hr 25 min
  • Servings 18
  • Ingredients 10
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Ingredients

Cupcakes

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

  • Step 
    1
    Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Frost cooled cupcakes. Sprinkle tops with coconut.

Nutrition

Nutrition Facts are not available for this recipe

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