Drunken Butter Rum Cupcakes Recipe

Name: Drunken Butter Rum Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the Cupcakes; 1 cup pecans, chopped; 1/2 cup coconut flakes; 1 (18 1/2 ounce) box butter recipe cake mix (or yellow if you cant find it); 1 3/4 ounces vanilla instant pudding mix (about half a standard packet); 4 eggs, room temperature; 1/2 cup whole milk, cold; 1/2 cup vegetable oil; 1/2 cup dark rum; for the Butter Rum Glaze; 1/2 cup unsalted butter; 1 cup sugar; 1/2 cup dark rum; for the Rum Buttercream frosting; 16 ounces confectioners' sugar; 1/2 cup butter, softened; 1 1/2 teaspoons vanilla extract; 4 tablespoons dark rum, plus up to 2 tablespoons more, as needed

Servings: persons

for the Cupcakes
1 cup pecans, chopped
1/2 cup coconut flakes
1 (18 1/2 ounce) box butter recipe cake mix (or yellow if you cant find it)
1 3/4 ounces vanilla instant pudding mix (about half a standard packet)
4 eggs, room temperature
1/2 cup whole milk, cold
1/2 cup vegetable oil
1/2 cup dark rum
for the Butter Rum Glaze
1/2 cup unsalted butter
1 cup sugar
1/2 cup dark rum
for the Rum Buttercream frosting
16 ounces confectioners' sugar
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
4 tablespoons dark rum, plus up to 2 tablespoons more, as needed

1
Preheat oven to 325 degrees F.
2
Line muffin pan with paper liners.
3
Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
4
Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
5
Pour batter into prepared cups.
6
Bake for 30 minutes or until toothpick comes out of center completely clean.
7
Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
8
For glaze:.
9
Melt butter in saucepan.
10
Stir in 1/4 cup of the rum and sugar.
11
Boil 5 minutes, stirring constantly until thickened. Remove from heat.
12
Stir in remaining 1/4 cup of rum.
13
For Frosting:.
14
Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
15
In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
16
Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
17
Beat in more rum as needed for desire consistency for frosting.
18
To finish cupcakes:.
19
Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
20
Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
21
Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.

1875

kcal

Calories

127

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: for the Cupcakes, 1 cup pecans, chopped, 1/2 cup coconut flakes, 1 (18 1/2 ounce) box butter recipe cake mix (or yellow if you cant find it), and more.

Yes, Drunken Butter Rum Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Drunken Butter Rum Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions