It’s the first full weekend in June which means, we need a very summery (and easy!) dessert recipe!
I give you my COCONUT RUM CUPCAKES 😉 .
If you can’t get to the islands, maybe your kitchen can at least bake something island inspired?!
These are super simple and can be easily tweaked to be gluten-free.
Enjoy! xx
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Coconut Rum Cupcakes
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 18 cupcakes 1x
Description
I give you my COCONUT RUM CUPCAKES 😉 . If you can’t get to the islands, maybe your kitchen can at least bake something island inspired?! These are super simple and can be easily tweaked to be gluten-free.
Ingredients
Scale
- 1 yellow cake mix (you can use gluten-free!)
- 1/4 cup vegetable oil
- 1/2 cup water
- 3 eggs
- 1 (8 oz) can crushed pineapple, do not drain
- 1 1/2 teaspoons rum extract
- 2 cups of shredded sweetened coconut, divided
- either store bought buttercream frosting or homemade
Instructions
-
Preheat oven to 350 degrees
-
Add cupcake liners to muffin tins. (This makes about 18)
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In mixing bowl, combine cake mix, water, oil, and eggs with electric mixer.
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Once combined, stir in your crushed pineapple (do not drain!) along with your rum extract and half of your shredded coconut.
-
Pour batter into muffin tin and bake about 18 minutes or until toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting. When you’re ready to frost, stir the remaining half of your coconut into your frosting, top each cupcake and enjoy!
Notes
You can substitute a gluten-free cake mix to keep this gf-friendly.
Deb says
These look delicious – I love both pineapple and coconut!