Best Rum Cake Cupcakes Recipes
EASY RUM CAKE
This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
Provided by Mariann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
- Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
- Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
- To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g
DRUNKEN BUTTER RUM CUPCAKES
An absolutely sinful cupcake that is perfect for grownup parties. Worth the extra effort by every bit!
Provided by Meghan
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- Line muffin pan with paper liners.
- Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
- Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
- Pour batter into prepared cups.
- Bake for 30 minutes or until toothpick comes out of center completely clean.
- Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
- For glaze:.
- Melt butter in saucepan.
- Stir in 1/4 cup of the rum and sugar.
- Boil 5 minutes, stirring constantly until thickened. Remove from heat.
- Stir in remaining 1/4 cup of rum.
- For Frosting:.
- Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
- In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
- Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
- Beat in more rum as needed for desire consistency for frosting.
- To finish cupcakes:.
- Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
- Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
- Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.
Nutrition Facts : Calories 398.1, Fat 19.5, SaturatedFat 6.9, Cholesterol 52.3, Sodium 227.5, Carbohydrate 48.1, Fiber 0.8, Sugar 39.4, Protein 2.7
RUM CUPCAKES WITH COCONUT FROSTING
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
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
RUM CAKE CUPCAKES
Steps:
- Preheat oven to 325F. Prepare you cupcake pan(s) with liners.
- For cupcakes: Combine flour, baking powder and salt, then set aside. In the bowl of your mixer, beat butter and sugar until fluffy. Add milk and rum to the mixture. Slowly mix in flour until blended, then beat in the eggs one at a time until combined.
- Fill cupcake liners about half full and back 15-20 minutes until a toothpick inserted comes out clean. Place pan and a cooling rack and allow to cool about 10 minutes, then remove from the pans and allow to cool directly on the cooling rack.
- For glaze: While the cupcakes are cooling, combine sugar and water in a small saucepan over medium-high heat until sugar is dissolved. Remove from heat and allow glaze to cool for about 5 minutes. Stir in the rum and spoon glaze over the cakes immediately while it is still warm. Allow the glaze to set/soak into the cupcakes before frosting.
- For frosting: Combine butter and shortening in a large mixer bowl and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Add rum and caramel extract. Add remaining powdered sugar and mix until smooth. Add milk or water as needed to and mix until smooth. Pipe the frosting onto the cupcakes. I use Wilton 1M or 2D.
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