Piña Colada Cupcakes

By KSmitherman

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

Details

Servings 24
Adapted from bettycrocker.com

Preparation

Step 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.

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.

Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

Makes
24 cupcakes