- 24
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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
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