Pina Colada Cupcakes

Connie Osborn

By
@COsborn61

These cupcakes are so easy to make and always a hit at picnics or family gatherings!


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Comments:

Serves:

24

Prep:

15 Min

Cook:

20 Min

Ingredients

1 box
betty crocker super moist yellow cake mix
1/3 c
vegetable oil
1/4 c
water
1 tsp
rum extract
1 can(s)
(8oz)crushed pineapple in juice, undrained
3
eggs
1 tsp
coconut extract
1 tsp
rum extract
1
container (12 oz) betty crocker whipped vanilla frosting
3/4 c
shredded coconut

Directions Step-By-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.
2
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.
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.

About this Recipe

Course/Dish: Cakes, Other Desserts
Collection: Cupcake Collection
Other Tag: Quick & Easy