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Rum Cupcakes with Coconut Frosting
Rum Cupcakes with Coconut Frosting
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Prep Time:
20 minutes
Total Time:
1 hour 25 minutes
Indulge in tropical rum cupcakes with yellow cake mix, dark rum, and toasted coconut for a decadent island escape for your taste buds.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup dark rum
  • 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
Instructions:
  • Preheat the oven to 325°F and line 18 regular-size nonstick muffin cups with paper baking cups.
  • Combine cake mix, 1 cup of rum, water, oil, and eggs in a large bowl. Whisk until well blended, then distribute the batter evenly among the muffin cups.
  • Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Transfer from the muffin cups to a cooling rack and allow to cool completely, approximately 45 minutes.
  • In a medium bowl, use an electric mixer on low speed to combine butter, sugar, milk, and 1 teaspoon of rum for 30 seconds. Increase speed to medium-high and beat until mixture is fluffy and well blended, remembering to scrape down the sides of the bowl as needed.
  • Top the cooled cupcakes with a generous layer of creamy frosting, then delicately sprinkle shredded coconut on top for a touch of tropical sweetness.

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