Mai Tai Cupcake

Name: Mai Tai Cupcake
Prep time: 30 min
Total time: 1 h 35 min
Yield: 24
Ingredients: 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix; 3/4 cup pineapple juice; 1/2 cup vegetable oil; 2 tablespoons orange juice; 2 tablespoons lime juice; 3 eggs; 2 tablespoons powdered sugar; 2 tablespoons butter, melted; 2 tablespoons spiced rum; 2 tablespoons coconut rum; 1/2 cup shortening; 1/2 cup butter, softened; 1 box (1 lb) powdered sugar (4 cups); 1/8 teaspoon almond extract; 1/8 teaspoon coconut extract; 3 to 4 teaspoons milk; 24 maraschino cherries with stems, if desired

Ingredients:17
Servings:24

By Angie McGowanUpdated 06/19/2012

Mai Tai Cupcake

Ingredients:17
Servings:24

Our Mai Tai Cupcakes made with Betty Crocker™ Super Moist™ yellow cake mix and brushed with a rum-infused glaze are full of the tropical flavors of the islands.

Mai Tai Cupcake

Prep time:30 min
Total time:1 hr 35 min
Ingredients:17
Servings:24

Ingredient

Cupcakes

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
3/4 cup pineapple juice
1/2 cup vegetable oil
2 tablespoons orange juice
2 tablespoons lime juice
3 eggs

Rum Glaze

2 tablespoons powdered sugar
2 tablespoons butter, melted
2 tablespoons spiced rum
2 tablespoons coconut rum

Frosting

1/2 cup shortening
1/2 cup butter, softened
1 box (1 lb) powdered sugar (4 cups)
1/8 teaspoon almond extract
1/8 teaspoon coconut extract
3 to 4 teaspoons milk

Garnish

24 maraschino cherries with stems, if desired

Instructions

Step 1
Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.

Step 2
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Step 3
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.

Step 4
In small bowl, mix glaze ingredients until sugar is dissolved. Brush glaze over cupcakes.

Step 5
In large bowl, beat shortening and 1/2 cup butter with electric mixer on low speed until smooth. Gradually add 4 cups powdered sugar, 1 cup at a time, beating until combined. Add extracts and 2 tablespoons of the milk; beat until blended. Add enough of the remaining 1 to 2 tablespoons milk, 1 teaspoon at a time, beating until frosting is light and fluffy.

Step 6
Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with cherries.

Recipe Tips

Don’t have a decorating bag? Simply spoon the frosting into a large resealable food-storage plastic bag and cut off a corner of the bag to pipe frosting onto cupcakes.

Nutrition Facts

Nutrition facts are not available for this recipe

Loading component...

Related Recipes

Pineapple Upside-Down Cupcakes
4.7 out of 5 stars, average rating value out of 194 reviews.
Rum Cupcakes with Coconut Frosting
4.5 out of 5 stars, average rating value out of 8 reviews.
Double-Coconut Cupcakes
4.7 out of 5 stars, average rating value out of 23 reviews.
Banana Pudding Cupcakes
5.0 out of 5 stars, average rating value out of 4 reviews.
Mudslide Cupcakes
5.0 out of 5 stars, average rating value out of 2 reviews.
Turkey Cupcakes
4.6 out of 5 stars, average rating value out of 321 reviews.

Loading component...

Bake Up Something Special

Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.

Loading component...

Mai Tai Cupcake

Mai Tai Cupcake

Mai Tai Cupcake