PINA COLADA CUPCAKES WITH CAKE MIX RECIPES

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PIÑA COLADA CUPCAKES RECIPE - BETTYCROCKER.COM



Piña Colada Cupcakes Recipe - BettyCrocker.com image

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

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 container Betty Crocker™ Whipped vanilla frosting
3/4 cup shredded coconut

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 | READY SET EAT



Pina Colada Cupcakes | Ready Set Eat image

Everyone’s favorite beach cocktail in cupcake form! Pineapple and coconut cupcakes frosted and decorated with coconut flakes, pineapple, a cherry and a little umbrella

Provided by ReadySetEat

Total Time 60 minutes

Prep Time 45 minutes

Yield 24

Number Of Ingredients 10

1 pkg (15.25 oz each) Duncan Hines® Signature Pineapple Supreme Cake Mix
1 can (8 oz each) crushed pineapple in juice, undrained
3/4 cup water
3 eggs
1/2 cup vegetable oil
1-1/2 cups sweetened flaked coconut, divided
2 containers (14 oz each) Duncan Hines® Whipped Fluffy White Frosting
1 small fresh pineapple, unpeeled, cut into 24 chunks
24 maraschino cherries with stems
24 paper umbrellas

Steps:

  • Preheat oven to 350°F. Line 24 muffin cups with paper liners.
  • Blend cake mix, pineapple, water, eggs and oil in large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Fold in 1/2 cup coconut flakes.
  • Divide batter into muffin cups. Bake 15 to 18 minutes, until toothpick inserted in center comes out clean. Remove to a wire rack to cool completely.
  • Frost cupcakes and decorate with remaining coconut flakes, maraschino cherries, pineapple and paper umbrellas.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 178

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