Mai Tai Cupcake

Mai Tai Cupcake
4.5 from 2 ratings
Enjoy a cupcake filled with tropical flavors of pineapple, lime and orange juice in the cupcake base and covered in a spiced rum glaze. Recipe courtesy of Betty Crocker
Prep Time
Cook Time
Mai Tai Cupcake
Total time: 1.57 hours
  • 1 box betty crocker™ super moist™ yellow cake mix
  • 3/4 cup pineapple juice
  • 1/2 cup vegetable oil
  • 2 tablespoon orange juice
  • 2 tablespoon lime juice
  • 3 eggs
  • 2 tablespoon powdered sugar
  • 2 tablespoon butter, melted
  • 2 tablespoon spiced rum
  • 2 tablespoon coconut rum
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 box (1 lb) powdered sugar (4 cups)
  • 1/8 teaspoon almond extract
  • 1/8 teaspoon coconut extract
  • 3-4 teaspoon milk
  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place foil or paper baking cup in each of 24 regular-size muffin cups.
  3. In a large bowl, beat all cupcake ingredients with an electric mixer on low speed for 30 seconds.
  4. Beat on medium speed 2 minutes, scraping bowl occasionally.
  5. Divide batter evenly among muffin cups.
  6. Bake 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  8. In a small bowl, mix glaze ingredients until sugar is dissolved.
  9. Brush glaze over cupcakes.
  10. In a large bowl, beat shortening and 1/2 cup butter with electric mixer on low speed until smooth.
  11. Gradually add 4 cups powdered sugar, 1 cup at a time, beating until combined.
  12. Add extracts and 2 tablespoons of the milk; beat until blended.
  13. Add enough of the remaining 1 to 2 tablespoons milk, 1 teaspoon at a time, beating until frosting is light and fluffy.
  14. Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in a circular pattern on tops of cupcakes.
  15. Garnish with cherries.