RUM CUPCAKES WITH COCONUT FROSTING

Rum Cupcakes with Coconut Frosting image

Treat your sweet tooth to taste trip to the islands courtesy of our rum cupcakes made with yellow cake mix, dark rum and toasted coconut.

Provided by Sarah Caron

Categories Dessert

Time 1h25m

Yield 18

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup dark rum
1/4 cup water
1/2 cup canola oil
3 eggs
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon dark rum
1/4 cup coconut, toasted, if desired

Steps:

Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.
Frost cooled cupcakes. Sprinkle tops with coconut.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 45 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 24 g, TransFat 0 g