Rum Cupcakes with Coconut Frosting

Name: Rum Cupcakes with Coconut Frosting
Prep time: 20 min
Total time: 1 h 25 min
Yield: 18
Cuisine: Caribbean
Ingredients: 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix; 1 cup dark rum; 1/4 cup water; 1/2 cup canola oil; 3 eggs; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons milk; 1 teaspoon dark rum; 1/4 cup coconut, toasted, if desired

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Prep Time 20 min
Total 1 hr 25 min
Servings 18
Ingredients 10

Ingredients

Cupcakes

1 box Betty Crocker™ Super Moist™ 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

Instructions

Step
1

Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
Step
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.
Step
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.
Step
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.
Step
5

Frost cooled cupcakes. Sprinkle tops with coconut.