Pina Colada Cupcakes

Recipe by weekend cooker
READY IN: 1hr 10mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box super moist cake mix
  • 13
    cup vegetable oil
  • 14
    cup water
  • 1
    teaspoon rum extract
  • 1
    (8 ounce) can crushed pineapple in juice, undrained
  • 1
    teaspoon coconut extract
  • 1
    teaspoon rum extract
  • 1
    (12 ounce) container whipped vanilla frosting
  • 34
    cup shredded coconut
Advertisement

DIRECTIONS

  • Heat oven to 375 degrees, and place paper baking cup in 24 regular size muffin cups.
  • In a large bowl, beat the first 6 ingredients listed with electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally.
  • Divive batter evenly into the 24 muffin cups.
  • Bake 18-24 minutes or until toothpick inserted in center comes out clean.
  • Cool for 10 minutes, and remove from pan to a wire rack. Then cool for 30 minutes.
  • Stir coconut extract and rum extract into frosting, and spread on cupcakes.
  • Dip tops of frosted cupcakes in coconut.
  • Store loosely covered at room temperature.
Advertisement