Pina Colada Cupcakes

By JanetLynn198

Ingredients

• 1 box Betty Crocker yellow cake mix
• 1/3 cup vegetable oil
• 1/4 cup water
• 1 tsp rum extract
• 1 can (8oz) crushed pineapple in juice, undrained
• 3 eggs
• 1 tsp coconut extract
• 1 tsp rum extract
• 1 container vanilla frosting
• 3/4 cup shredded coconut

Details

Servings 24
Cooking time 90mins

Preparation

Step 1

1. Heat oven to 375F. Place paper baking cups in each of 24 regular-size muffin cups.

2. In a large bowl, beat cake mix, oil, water, rum extract, the pineapple and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

3. Bake 18-24 mins or until toothpick inserted in center comes out clean. Cool 10 mins; remove from pan to wire rack. Cool completely, about 30 mins.

4. Stir coconut extract and rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.