Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.
Piña Colada Cupcakes
- Prep Time 20 min
- Total 1 hr 50 min
- Servings 24
- Ingredients 10
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
Instructions
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Step1Heat 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.
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Step2Bake 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.
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Step3Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
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