Pineapple and Rum Cupcake Recipe with Boozy Buttercream
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This yummy rum cupcake recipe falls somewhere along the line of Disney Dole Whip meets cute cupcake meets Pina Colada!
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Any flavor of rum works in this great recipe. I suggest using something flavorful such as an actual pineapple-flavored rum or a dark spiced rum.
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Coconut rum could be used if you hadn’t anything else in the liquor cabinet, however it would
not
be my first recommendation.
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Ingredients
Yellow cake mix Pineapple Vegetable oil Eggs Coconut Rum Butter
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Preheat oven to 350°F and place a wire rack on your counter. Assemble 24 cupcake liners into a cupcake tin(s).
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In the bowl of a stand mixer on medium speed combine a box of yellow cake mix with three eggs, vegetable oil, and 1 cup crushed pineapple with juice.
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Scrape down the sides of the bowl before folding in the toasted shredded coconut. Stir well to combine.
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Use a small scoop to evenly distribute the cupcake batter among the cupcake liners.
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Bake for 20 to 22 minutes (22 to 24 for larger cupcakes) or until a toothpick inserted into the centers comes out clean.
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Allow the cupcakes to cool in the pan for 3 to 5 minutes before removing to the wire cooling rack.
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