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    You are in: Home / Recipes / Drunken Butter Rum Cupcakes Recipe
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    Drunken Butter Rum Cupcakes

    Drunken Butter Rum Cupcakes. Photo by Trial And Pear

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    35 mins

    30 mins

    Meghan's Note:

    An absolutely sinful cupcake that is perfect for grownup parties. Worth the extra effort by every bit!

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    Units: US | Metric

    for the Cupcakes

    for the Butter Rum Glaze

    for the Rum Buttercream frosting


    1. 1
      Preheat oven to 325 degrees F.
    2. 2
      Line muffin pan with paper liners.
    3. 3
      Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
    4. 4
      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.
    5. 5
      Pour batter into prepared cups.
    6. 6
      Bake for 30 minutes or until toothpick comes out of center completely clean.
    7. 7
      Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
    8. 8
      For glaze:.
    9. 9
      Melt butter in saucepan.
    10. 10
      Stir in 1/4 cup of the rum and sugar.
    11. 11
      Boil 5 minutes, stirring constantly until thickened. Remove from heat.
    12. 12
      Stir in remaining 1/4 cup of rum.
    13. 13
      For Frosting:.
    14. 14
      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.
    15. 15
      In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
    16. 16
      Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
    17. 17
      Beat in more rum as needed for desire consistency for frosting.
    18. 18
      To finish cupcakes:.
    19. 19
      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.
    20. 20
      Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
    21. 21
      Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.

    Ratings & Reviews:

    • on October 14, 2009


      I didn't frost these cupcakes - instead I did a double-dip in the glaze, letting the cupcakes dry in between dips. HEAVEN! - they were moist and totally delicious! :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2014


      AMAZING. I used Sailor Jerry spiced rum went really well with the coconut :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2014


    Read All Reviews (9)


    Nutritional Facts for Drunken Butter Rum Cupcakes

    Serving Size: 1 (96 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 398.0
    Calories from Fat 175
    Total Fat 19.4 g
    Saturated Fat 6.9 g
    Cholesterol 52.2 mg
    Sodium 227.5 mg
    Total Carbohydrate 48.0 g
    Dietary Fiber 0.8 g
    Sugars 39.3 g
    Protein 2.7 g

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