Butter Rum Cupcake

11 INGREDIENTS • 7 STEPS • 45MINS

Butter Rum Cupcake

Recipe

5.0

2 ratings

This delicious rum and cake combo uses some cheat ingredients to make it ultra easy to make.

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Butter Rum Cupcake

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This delicious rum and cake combo uses some cheat ingredients to make it ultra easy to make.

Local Adventurer

We are Esther and Jacob. We are ATLiens who move to a new city every year to explore like a local.

http://localadventurer.com/

45MINS

Total Time

$1.33

Cost Per Serving

Ingredients

Servings

12

us / metric

1/2 cup

Unsweetened Coconut Flakes

1 pckg
(18.5 oz)

Yellow Cake Mix

I used Butter Recipe Yellow Cake Mix

1/2 cup

Instant Vanilla Pudding

4

Sponsored

Eggland's Best Classic Eggs

1/2 cup

1/2 cup

Vegetable Oil

1/2 cup

Dark Spiced Rum

4 cups

Powdered Confectioners Sugar

1 stick

Butter, softened

1 tsp

Vanilla Extract

4 Tbsp

Dark Rum

Nutrition Per Serving

VIEW ALL

Calories

565

Fat

21.3 g

Protein

2.8 g

Carbs

82.4 g

Love This Recipe?

Butter Rum Cupcake

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Local Adventurer

We are Esther and Jacob. We are ATLiens who move to a new city every year to explore like a local.

http://localadventurer.com/

Cooking InstructionsHide images

step 1

Preheat oven to 325 degrees F (160 degrees C).

step 2

Toast Unsweetened Coconut Flakes (1/2 cup) over medium heat in a dry skillet for 10 minutes while stirring.

step 3

Combine Yellow Cake Mix (1 pckg), Vanilla Extract (1 tsp), Eggland's Best Classic Eggs (4), Milk (1/2 cup), Vegetable Oil (1/2 cup) and Dark Spiced Rum (1/2 cup) in a large mixing bowl, and beat for 2 minutes on high with an electric mixer.

step 3 Combine Yellow Cake Mix (1 pckg), Vanilla Extract (1 tsp), Eggland's Best Classic Eggs (4), Milk (1/2 cup), Vegetable Oil (1/2 cup) and Dark Spiced Rum (1/2 cup) in a large mixing bowl, and beat for 2 minutes on high with an electric mixer.

step 4

Stir in 1/3 cup of coconut flakes. Pour the batter into lined cupcake pan. Bake for 30 minutes or until toothpick comes out clean. Allow cupcakes to completely cool to room temperature.

step 4 Stir in 1/3 cup of coconut flakes. Pour the batter into lined cupcake pan. Bake for 30 minutes or until toothpick comes out clean. Allow cupcakes to completely cool to room temperature.

step 5

Place your stainless steel mixing bowl in the freezer for 5 minutes.

step 6

Mix Powdered Confectioners Sugar (4 cups), Butter (1 stick), Instant Vanilla Pudding (1/2 cup) and Dark Rum (4 Tbsp) in cold bowl on medium-low until well blended. Blend on medium-high until frosting is light and fluffy.

step 7

Pipe frosting onto the cupcakes and sprinkle with remaining coconut. Serve and enjoy!

step 7 Pipe frosting onto the cupcakes and sprinkle with remaining coconut. Serve and enjoy!

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