Piña Colada Cupcakes

By KSmitherman

Ingredients

• 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.

Details

Servings 24
Adapted from bettycrocker.com

Preparation

Step 1

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Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.

box Betty Crocker® SuperMoist® yellow cake mix

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.

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.

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These are amazing! Light, tropical, and oh so good! I made them as a welcome for summer, and they did the trick! They also freeze extremely well, I kept them in the freezer for 6 months before we ate the rest of them! Tasted very freash. Very good, anyone can make it. I might try toasting the coconut for the garnish, or possibly tinting it pink or blue, or another tropical color.

ABSOLUTELY AMAZING!!!! My family of 6 ate all 24 cupcake in 20 minutes! The only thing I added was coconut flakes to the cupcake batter because I love coconut. Will definitely be making this again!

Excellent. I made these today even though I didn't have enough rum extract to add to the frosting (only had the 1 tsp for the batter) but they were still a hit. This is a really simple recipe with a nice fresh flavor for spring.

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