Drunken Rum Cupcakes

I have been looking for a recipe to use my rum extract (yes I bought it weeks before I knew what I wanted to make these ! You never know) This is the perfect recipe! Fast, tasty and with alcohol!! What more do you want?

Prep : 15 mins / Cook : 14-19 mins : Total: 34 mins

Servings : 18-24 cupcakes

OMG This is what I need right after eating all these cupcakes


1 White or Vanilla box cake mix
3 large eggs
1 1/4 Milk
1/2 cup vegetable oil
3 tbsp Rum extract

3 cups confectioners’ sugar
1⁄2 cup butter, softened
1 1⁄2 tsp vanilla extract
4 tbsp dark rum, plus up to 2 tablespoons more, as needed
1/2 cup frozen whipped cream


  1. Preheat the oven to 325 F
  2. Make The box cake mix as indicated on the back of the box.
  3. Add the rum extract to the batter and mix well.
  4. Add the batter into your prepared muffin tin, filling each liner 2/3-3/4 of the way full (do NOT overfill) and bake for 14-19 minutes or until the dome have risen and full.
  5. Allow cupcakes to cool completely before frosting.
  6. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
  7. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
  8. Add the whipped cream
  9. Beat in more rum as needed for desire consistency for frosting.

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