Skip to Content
Menu

Rum and Cola Cupcakes

  • Save Recipe
  • Jump to Recipe
By Jessica Walker
Created Jul 4, 2012
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cupcakes

Frosting

  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup rum
  • 1 teaspoon vanilla

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    In 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.
  • Step 
    3
    Bake 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.
  • Step 
    4
    In 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

© 2024 ®/TM General Mills All Rights Reserved