Pina Colada Cupcakes

By barbsjustagirl

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 (12 oz) Betty Crocker® Whipped vanilla frosting
• 3/4 cup shredded coconut

Details

Servings 24

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. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
2 Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan 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 at room temperature.