Cinco De Mayo is coming up so what better way to celebrate then to make Pina Colada Cupcakes. This festive recipe is a moist pineapple rum cupcake frosted with coconut rum buttercream and topped with a kiss of sweetened, shredded coconut. It’s a recipe even the home-baker can master in no time because it starts with a box mix. So get out your sombrero’s, pour yourself a cocktail and end your Mexican meal on this festive day with a dessert that’s sure to be a hit.
- 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. Frost with Coconut Rum Buttercream
4 sticks unsalted butter, softened4-1/2 cups confectioners’ sugar2 teaspoons Vanilla extract
5 to 6 tablespoons 2% milk (if too thick add more)