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Recipes
Butter Rum Cupcake
Recipe

11 INGREDIENTS • 7 STEPS • 45MINS

Butter Rum Cupcake

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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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
Unsweetened Coconut Flakes
1/2 cup
Unsweetened Coconut Flakes
Yellow Cake Mix
1 pckg
(18.5 oz)
Yellow Cake Mix
I used Butter Recipe Yellow Cake Mix
Milk
1/2 cup
Vegetable Oil
1/2 cup
Vegetable Oil
Dark Spiced Rum
1/2 cup
Dark Spiced Rum
Powdered Confectioners Sugar
4 cups
Powdered Confectioners Sugar
Butter
1 stick
Butter, softened
Dark Rum
1/4 cup
Dark Rum
Nutrition Per Serving
VIEW ALL
Calories
565
Fat
21.3 g
Protein
2.8 g
Carbs
82.4 g
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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 (1/2 Tbsp), 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 (1/2 Tbsp), 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 (1/4 cup) 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!
Tags
American
Shellfish-Free
Vegetarian
Dessert
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