PINA COLADA CUPCAKES RECIPE FROM SCRATCH RECIPES
PIÑA COLADA CUPCAKES RECIPE - BETTYCROCKER.COM
Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.
Provided by Betty Crocker Kitchens
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 10
Steps:
- 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, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.
Nutrition Facts : Calories 190 , CarbohydrateContent 27 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake, SodiumContent 160 mg, SugarContent 19 g, TransFatContent 1 g
PINA COLADA CUPCAKES RECIPE: HOW TO MAKE IT
These Pina Colada Cupcakes are fun and colorful for picnics! They can be served as cupcakes or layered into individual dishes to make mini trifles. —Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with foil liners. In a large bowl, whisk eggs, juice, milk, oil and extract until well blended. In another bowl, whisk flour, sugar, baking powder, baking soda and salt; gradually beat into egg mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat butter until creamy. Beat in coconut milk and rum extract. Gradually beat in confectioners’ sugar until smooth. Spread over cupcakes. If desired, garnish with coconut, cherries and pineapple wedges.
Nutrition Facts : Calories 330 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 47g carbohydrate (35g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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These Pina Colada Cupcakes are fun and colorful for picnics! They can be served as cupcakes or layered into individual dishes to make mini trifles. —Jennifer Gilbert, Brighton, Michigan
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