Recipe Box, Beach Bum Butter Rum Cupcakes

the Painted Apron

9 years ago

Eating these cupcakes is like taking a vacation~

Butter pecan cakes full of butterscotch chips and flavored with coconut rum 😋

Topped with an umbrella, these will take you straight to a sandy beach 😎

These are a sea breeze to make, mix Butter Pecan Cake Mix, instant butterscotch pudding, a stick of melted butter, butterscotch chips, eggs, and a little coconut rum* to keep things on Island Time 🌴

*if you don’t want to use coconut rum, substitute water {or regular rum} flavored with 1 T coconut extract. Don’t worry, the alcohol bakes off during cooking

After mixing the batter, stir in the butterscotch chips

Spoon into lined or sprayed mini muffin tins

Bake 10-12 minutes or until just done

Make the buttercream icing with either milk or cream and a little almond extract

Frost the cool cupcakes and sprinkle with brown sugar…this is the sandy beach 🌊🌊 ☀️🌴

Now top them with a colorful umbrella

Can’t you feel the sand between your toes?

BEACH BUM BUTTER RUM CUPCAKES

Top cupcakes with a paper umbrella for a beachy presentation!

Course Dessert, Snack

Cuisine American

Keyword almond buttercream, beach theme cupcakes, butter pecan cake mix, butter rum, easy cupcakes, rum cakes

Prep Time 1 24

Cook Time 11

Servings 54

Equipment

mini muffin pans

Ingredients

Cupcakes

1 box Butter Pecan Cake mix
3/4 cup Coconut Rum
4 large eggs
1 stick 1/2 cup, unsalted butter, melted
1 pkg. instant butterscotch pudding
1 cup butterscotch chips

Almond Buttercream

1 stick unsalted butter softened
1 box about 4 cups, confectioner’s sugar
2 tsp almond extract
3-4 T cream or milk
brown sugar for garnishing

Instructions

Cupcakes

Combine dry cake mix with pudding mix and butter. Add eggs one at a time, stirring well.
Add rum, mix and then stir in butterscotch chips.
Line or spray mini muffin pans and fill 2/3 with batter. Bake until just done, 10-12 minutes. Remove after cooling several minutes and let cool completely before icing