PINA COLADA CUPCAKES: Heat oven 375 degrees. Line w/paper cups 24 muffin cups.
In large bowl beat cake mix, oil water, 1 tsp. rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scrapiong bowl occasionally. Divide batter evenenly among muffin cups.
Bake 25-30 min. or until toothpick inserted in middle comes out clean. Cool in pans 10 min. remove from pans to cooling rack. Cool completely, about 30 minutes.