Rum and Cola Cupcakes
Jessica Walker
Created Jul 4, 2012
Rum-spiked buttercream and cola-infused cupcakes combine to make a one-of-a-kind dessert, reminiscent of a cocktail-hour classic.
Rum and Cola Cupcakes
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 24
- Ingredients 8
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup cola carbonated beverage
Frosting
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup rum
- 1 teaspoon vanilla
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally, until well blended. Divide batter evenly among muffin cups.
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Step3Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
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Step4In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Increase speed to medium; gradually beat in rum and vanilla until fluffy. Pipe or spread frosting on cupcakes.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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