These cupcakes are so easy to make and always a hit at picnics or family gatherings!
Cook time: 20 Min Prep time: 15 Min Serves: 24
Ingredients
1 box Betty Crocker super moist yellow cake mix
1/3 c vegetable oil
1/4 c water
1 tsp rum extract
1 can(s) crushed pineapple in juice, undrained, (8 oz)
3 eggs
1 tsp coconut extract
1 tsp rum extract
1 pkg Betty Crocker whipped vanilla frosting, container (12 oz)
3/4 c shredded coconut
Directions
1. Heat oven to 375°F (350°F for dark or non-stick pan). Place a paper baking cup in each of 24 regular-size muffin cups.
2. In a large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple, and eggs with electric mixer on low speed for 30 seconds.
3. Then beat on medium speed 2 minutes, scraping bowl occasionally.
4. Divide batter evenly among muffin cups.
5. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean.
6. Cool in pans 10 minutes.
7. Remove from pans to a cooling rack. Cool completely, about 30 minutes.
8. Stir coconut extract and 1 teaspoon rum extract into the frosting.
9. Spread frosting on cupcakes.
10. Dip tops of frosted cupcakes in coconut. Store loosely covered.
If you love this recipe please enjoy and share!
added by Connie Osborn
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