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.

Butter Rum Cupcake

Save

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/

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

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

1/2 cup

1/2 cup

Vegetable Oil

1/2 cup

Dark Spiced Rum

4 cups

Powdered Confectioners Sugar

1 stick

Butter, softened

2 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

Butter Rum Cupcake

Save

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 (2 tsp), 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 (2 tsp), 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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