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Piña Colada Cupcakes

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