Piña Colada Cupcakes

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PREP TIME 20 Min
TOTAL TIME 1 Hr 50 Min
SERVINGS 24

Nutrition Information:

1 Serving (1 Cupcake)Calories 190(Calories from Fat 70),Total Fat 8g(Saturated Fat 3g,Trans Fat 1g),Cholesterol 25mg;Sodium 160mg;Total Carbohydrate 27g(Dietary Fiber 0g,Sugars 19g),Protein 1g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 4.00%;Iron 2.00%;Exchanges:1/2 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

  • 1 box Betty Crocker® SuperMoist® 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 container Betty Crocker® Whipped vanilla frosting
  • 3/4 cup shredded coconut

Preparation

Step 1

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.

For very white-on-white cupcakes, use Betty Crocker® Whipped whipped cream frosting instead of the vanilla frosting.

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.

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