Pina Colada Cupcakes

• super moist cake mix1 box

  (18 1/4 ounce)

• vegetable oil↗1⁄3 cup
• water↗1⁄4 cup
• rum extract↗1 teaspoon
• crushed pineapple in juice, undrained↗1 can

  (8 ounce)

• eggs↗3
• coconut extract↗1 teaspoon
• rum extract↗1 teaspoon
• whipped vanilla frosting↗1 container

  (12 ounce)

• shredded coconut↗3⁄4 cup

Step-by-step instructions

1. 1

   Heat oven to 375 degrees, and place paper baking cup in 24 regular size muffin cups.

2. 2

   In a large bowl, beat the first 6 ingredients listed with electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally.

3. 3

   Divive batter evenly into the 24 muffin cups.

4. 4

   Bake 18-24 minutes or until toothpick inserted in center comes out clean.

5. 5

   Cool for 10 minutes, and remove from pan to a wire rack. Then cool for 30 minutes.

6. 6

   Stir coconut extract and rum extract into frosting, and spread on cupcakes.

7. 7

   Dip tops of frosted cupcakes in coconut.

8. 8

   Store loosely covered at room temperature.