Piña Colada Cupcakes

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Recipe bycjb1107

Categories:
- Cupcake

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Ingredients:

1 box Betty Crocker SuperMoist yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 tsp rum extract
1 tsp coconut extract
1 20 oz can crushed pineapple in juice, undrained
3 eggs

For Pineapple Coconut Cream Frosting (combine all ingredients using hand mixer)
8 oz Philadelphia cream cheese
1 20 oz can of crushed pineapple, drained
1 cup sweetened coconut flakes
1/4 cup sugar

1. Heat oven to 375F (350 for dark or nonstick pan). Place paper baking cups in pan.
2. In a large bowl, beat cake mix, oil, water, rum extract, coconut extract, pineapple, and eggs with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes.
3. Divid batter evenly among cups
4. Bake 15-20 min or until toothpick comes out clean
5. Cool in pans 10 min, remove from pans to cooling rack
6. Cool completely, approx 30 min
7. Frost with coconut cream cheese frosting