Best 2 Bacardi Rum Cake Cupcakes Recipes

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Are you in search of the ultimate Bacardi Rum Cake Cupcakes recipe that will tantalize your taste buds and leave you craving more? Look no further! In this article, we will guide you through the delightful journey of creating these delectable cupcakes, combining the rich flavors of Bacardi rum with the sweetness of a moist and fluffy cake. Whether you are an experienced baker or a novice in the kitchen, this recipe is carefully crafted to ensure success. Get ready to impress your friends and family with these irresistible treats that are perfect for any occasion, from birthdays to special gatherings.

Check out the recipes below so you can choose the best recipe for yourself!

BACARDI RUM CAKE



Bacardi Rum Cake image

This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.

Provided by Derf2440

Categories     Dessert

Time 1h24m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum or rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum or rum

Steps:

  • Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and rum.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.
  • Glaze-----------------.
  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.

DRUNKEN BUTTER RUM CUPCAKES



Drunken Butter Rum Cupcakes image

An absolutely sinful cupcake that is perfect for grownup parties. Worth the extra effort by every bit!

Provided by Meghan

Categories     Dessert

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 15

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
1/2 cup unsalted butter
1 cup sugar
1/2 cup dark rum
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

Steps:

  • Preheat oven to 325 degrees F.
  • Line muffin pan with paper liners.
  • Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
  • 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.
  • Pour batter into prepared cups.
  • Bake for 30 minutes or until toothpick comes out of center completely clean.
  • Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
  • For glaze:.
  • Melt butter in saucepan.
  • Stir in 1/4 cup of the rum and sugar.
  • Boil 5 minutes, stirring constantly until thickened. Remove from heat.
  • Stir in remaining 1/4 cup of rum.
  • For Frosting:.
  • 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.
  • In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
  • Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
  • Beat in more rum as needed for desire consistency for frosting.
  • To finish cupcakes:.
  • 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.
  • Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
  • Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.

Nutrition Facts : Calories 398.1, Fat 19.5, SaturatedFat 6.9, Cholesterol 52.3, Sodium 227.5, Carbohydrate 48.1, Fiber 0.8, Sugar 39.4, Protein 2.7

Tips:

  • For the best results, use a good quality rum. Dark rum is the traditional choice for Bacardi rum cake, but you can also use light rum or gold rum.
  • Don't overmix the batter. Overmixing can result in a tough, dense cake.
  • Be sure to grease and flour the cupcake tins before filling them with batter. This will help prevent the cupcakes from sticking.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can result in dry, crumbly cupcakes.
  • Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
  • For a classic Bacardi rum cake frosting, simply mix together butter, confectioners' sugar, and rum. You can also add in other flavorings, such as vanilla extract or almond extract.
  • Be creative with your decorations! You can top the cupcakes with chopped nuts, sprinkles, or even fresh fruit.

Conclusion:

Bacardi rum cake cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist, flavorful crumb and rich, boozy frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give Bacardi rum cake cupcakes a try. You won't be disappointed!

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