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Piña Colada Cupcakes

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Piña Colada Cupcakes
  • Prep 20 min
  • Total 3 hr 30 min
  • Servings 24
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Pineapple, coconut and rum create a tropical paradise of flavour in frosted easy-mix cupcakes.
Jan 26, 2015

Ingredients

  • 1 box Betty Crocker* SuperMoist* Golden Cake Mix
  • 1/3 cup (75 mL) vegetable oil
  • 1/4 cup (50 mL) water
  • 1 tsp (5 mL) rum extract
  • 1 can (8 oz) crushed pineapple in juice, undrained
  • 3 eggs
  • 1 tsp (5 mL) coconut extract
  • 1 tsp (5 mL) rum extract
  • 1 tub Betty Crocker* Creamy Deluxe* or Whipped Frosting (any white or vanilla flavour)
  • 3/4 cup (175 mL) shredded coconut

Steps

  • 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. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • 2
    Bake 14 to 19 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pan 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 at room temperature.

Nutrition Information

190 Calories, 8g Total Fat, 1g Protein, 27g Total Carbs, 19g Sugars

Nutrition Facts

Serving Size: 24
Calories
190
Total Fat
8g
Saturated Fat
3g
Trans Fat
1g
Cholesterol
25mg
Total Carbs
27g
Dietary Fiber
0g
Sugars
19g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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