Ingredients
French Vanilla Butter Rum Cupcakes
- 1 French Vanilla cake mix (I prefer Duncan Hines)
- 1 (4 serving size) instant French vanilla pudding mix
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cold milk
- 1/2 cup melted butter (not margarine)
- 1/2 cup rum (I used Capt. Morgan which is a spiced rum)
Butter Rum Glaze
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup rum
Butter Cream Frosting
- 1 cup butter, room temperature
- 1 cup vegetable shortening
- pinch of salt
- 4 cups powdered (confectioners) sugar
- 1 teaspoon vanilla extract
- 1/4 – 1/3 cup heavy whipping cream
- gel food coloring
Instructions
French Vanilla Butter Rum Cupcakes
- Preheat the oven to 350. Line cupcake pan with cupcake papers.
- Place all cupcake ingredients in a large mixing bowl. Using an electric mixer, beat on low for 1 minute. Continue beating on medium high for 1 more minute. Do not over mix.
- Pour cupcake batter into lined cupcake pans and bake for 22-24 mins. Cool on a rack.
Butter Rum Glaze
- Melt butter in a saucepan and stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and slowly stir in the rum.
- Let the glaze cool for just a few minutes.
- Dip the tops of the cooled cupcakes in butter rum glaze.
Butter Cream Frosting
- Using an electric mixer, cream butter and shortening in large mixing bowl until light and fluffy .
- Beat in vanilla. Add sugar, one cup at a time until well blended. Once the sugar is completely incorporated, scrape down the sides of the bowl and add the whipping cream, beating at the highest speed until super fluffy, about one minute.
- If you wish to add color to your frosting, like I did for these Mardi Gras colors, use the gel paste food coloring. It’s stronger and more vibrant.
- Pipe frosting* on top of glazed cupcake then drizzle a little more glaze over the butter cream frosting and top with chunky sugar sprinkles.
Notes
*I have to be honest, piping 3 colors was NOT an easy task, only about 1/2 of my cupcakes came out looking good, the others were either missing a color, or the colors started to mix and looked gray or brow!! How did I do it?- I divided my frosting into 3 bowls and colored each. I then spooned a big scoop of each color into the bag, trying the best I could to get them side by side. I then squeezed the frosting into another bowl until all three color started to come out—then I piped onto the cupcakes, using my 1M tip.