Piña Colada Cupcakes

BETTY CROCKER

Piña Colada Cupcakes
Piña Colada Cupcakes

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

24

CUPCAKES

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: