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Piña Colada Cupcakes

  • 24servings
  • 110minutes
  • 190calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® yellow cake mix

  2. 1/3 cup vegetable oil

  3. 1/4 cup water

  4. 1 can (8 oz) crushed pineapple in juice, undrained

  5. 3 eggs

  6. 1 teaspoon coconut extract

  7. 1 teaspoon rum extract

  8. 1 container Betty Crocker® Whipped vanilla frosting

  9. 3/4 cup shredded coconut

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

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