Pina Colada Cupcakes

Photo: psfreeman

Recipe from Grandmother's Kitchen.

Yield: 24 servings ( Serving Size: cupcakes )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Cool: 40 Minutes


Ingredients

  • 3/4 cup(s) shredded coconut
  • 1 12-ounce container(s) whipped vanilla frosting
  • 1 teaspoon(s) rum extract
  • 1 teaspoon(s) coconut extract
  • 3 eggs
  • 1 8-ounce can(s) crushed pineapple in juice, undrained
  • 1 teaspoon(s) rum extract
  • 1/4 cup(s) water
  • 1/3 cup(s) vegetable oil
  • 1 18 1/4-ounce box(es) super moist cake mix

Preparation

  1. Heat oven to 375 degrees, and place paper baking cup in 24 regular size muffin cups.
  2. In a large bowl, beat the first 6 ingredients listed with electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally.
  3. Divide batter evenly into the 24 muffin cups.
  4. Bake 18-24 minutes or until toothpick inserted in center comes out clean.
  5. Cool for 10 minutes, and remove from pan to a wire rack. Then cool for 30 minutes.
  6. Stir coconut extract and rum extract into frosting, and spread on cupcakes.
  7. Dip tops of frosted cupcakes in coconut.
  8. Store loosely covered at room temperature.
June 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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