Heat oven to 375 degrees F (350 degrees 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 for 14 to 19 minutes or until a wooden pick inserted in center comes out clean.
Cool for 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
Prep Time: 20 min | Total Time: 1 hour 50 min | Makes: 24 cupcakes
High Altitude (3500-6500 ft): Make 30 cupcakes.
Variation: For very white-on-white cupcakes, use Betty Crocker® Whipped whipped
cream frosting instead of the vanilla frosting.
Nutrition Information: 1 Cupcake: Calories 210 (Calories from Fat 80); Total
Fat 9g (Saturated Fat 3g, Trans Fat 1 1/2g); Cholesterol 25mg; Sodium 170mg; Total
Carbohydrate 29g (Dietary Fiber 0g, Sugars 20g); Protein 1g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%