This Spiced Rum Cupcakes Recipe is full of flavor and extra spiced rum thanks to the cute pipettes! Boxed cake mix keeps this recipe quick and easy. You'll love the flavor especially when topped with a simple, semi-homemade rum buttercream.
To a large bowl or bowl of a stand mixer, add the cake mix, butter, water, rum, and eggs, then beat on high for 3 minutes.
Use a cookie scoop to place the batter into the cupcake liners filling each about 2/3 full.
Put the pan in the oven, and bake for 10-13 minutes. (Or until a toothpick inserted into the center comes out clean).
Take the cupcakes out of the oven, and allow to cool for 1 hour.
If making homemade buttercream, make the batch following the directions, then add 1 TBSP of spiced rum and mix until blended.
If using store-bought frosting, scrape the frosting out of the jar and into a bowl. Add the 1 TBSP of rum and mix well for 2 minutes until fluffy.
Prepare a pastry bag with the 1A frosting tip, and add the frosting.
Add frosting in a circular motion on top of the cupcake.
Sprinkle the frosting with cinnamon if desired.
Fill each of the pipettes ⅓ - ½ way with rum, and stick into the top of each cupcake.
Notes
Ingredients are easiest to combine when eggs and butter are at room temperature.A cookie scoopis my favorite way to portion the cupcake batter into the liners. It keeps the size consistent and is slightly less messy.Let the cupcakes cool in the pan for a few minutes then move them a wire a rack to cool the rest of the way. If you leave them in the pan to cool they might get soggy.Don't want to decorate cupcakes? Just use the back of a spoon to spread out a light layer of frosting.