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Pina Colada Cupcakes

Pina Colada Cupcakes

1 Hr(s) 50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 box yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 container vanilla frosting
3/4 cup shredded coconut
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Let's Make It
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1. Preheat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups.
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2. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer.
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3. Divide batter evenly among muffin cups.
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4. Bake 14 to 19 minutes or until toothpick inserted in center comes out clean.
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5. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
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6. Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut.
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