Piña Colada Cupcakes

Prep Time:20 Mins | Total Time:3 Hrs 30 Mins | Makes:24

Pineapple, coconut and rum create a tropical paradise of flavour in frosted easy-mix cupcakes.

1 box Betty Crocker* SuperMoist* Golden Cake Mix

1/3 cup (75 mL) vegetable oil

¼ cup (50 mL) water

1 tsp (5 mL) rum extract

1 can (8 oz) crushed pineapple in juice, undrained

3 eggs

1 tsp (5 mL) coconut extract

1 tsp (5 mL) rum extract

1 tub Betty Crocker* Creamy Deluxe* or Whipped Frosting (any white or vanilla flavour)

¾ cup (175 mL) shredded coconut

Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 14 to 19 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.