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Piña Colada Cupcakes

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  • Prep 20 min
  • Total 1 hr 50 min
  • Ingredients 10
  • Servings 24
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Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.
Qué Rica Vida Cocina
Updated Jan 5, 2012
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon rum extract
  • 1 can (8 oz) crushed pineapple in juice, undrained
  • 3 eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon rum extract
  • 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 3/4 cup shredded coconut

Directions

  •  
    1
    Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  •  
    2
    Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  •  
    3
    Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

Expert Tips

  • tip 1
    For very white-on-white cupcakes, use Betty Crocker® Whipped whipped cream frosting instead of the vanilla frosting.
  • tip 2
    If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.
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