Rum Cupcakes with Coconut Frosting

  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 18
Rum Cupcakes with Coconut Frosting

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ 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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
180mg
8%
Potassium
30mg
1%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
24g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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