PIñA COLADA CUPCAKES

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Piña Colada Cupcakes image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ 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 Betty Crocker™ Whipped vanilla frosting
3/4 cup shredded coconut

Steps:

  • 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.
  • 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.
  • Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 19 g, TransFat 1 g

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