Rum Cake Cupcakes

Ahoy Mateys!

Each year, on September 19, I like to treat my coworkers to a little treat, for Talk Like a Pirate Day. Usually, I make rum cake. However, in the past year, my team has exploded in size, and one cake wasn’t going to cut it. Instead of adapting my recipe, I decided to try a new one – these were nice and easy. I did use less than half of the glaze called for (reflected below), so if you don’t have enough, it would be fine to make a full batch.

And so, happy talk like a pirate day, mateys! Enjoy!

Rum Cake Cupcakes

Adapted from The Cupcakery

Yields: 24 cupcakes

Ingredients for the Cupcakes:

  • 1 c. chopped pecans
  • 1 box (18 1/2 oz.) yellow cake mix
  • 1 box (1 3/4 oz.) instant vanilla pudding
  • 4 eggs
  • 1/2 c. vegetable oil
  • 1/2 c. milk
  • 1/2 c. rum

Ingredients for the Glaze:

  • 1/2 stick butter
  • 1/8 c. water
  • 1/2 c. sugar
  • 1/4 c. rum

Make the Cupcakes:

Preheat oven to 325F and line 2 cupcake pans with muffin liners. Sprinkle chopped pecans on the bottom of each liner. Set aside.

Combine all cupcake ingredients in a large bowl. With an electric mixer, beat for about 2 minutes. Pour mix into prepared cupcake pans, filling the liner 3/4 of the way. If you have extra pecans, sprinkle a bit extra on top.

Bake 25-30 minutes, until a toothpick inserted into center comes out clean. Allow to cool for a couple of minutes in the pans before moving to a cooling rack to cool completely.

Make the Glaze & Finish the Cupcakes:

In a small saucepan over medium heat, melt butter. Add sugar and water, and bring to a boil. Boil for 5 minutes, stirring constantly – caution, it will come to a boil very quickly.

Remove from heat and stir in rum.

With a toothpick, poke holes in the cupcakes. Using a teaspoon, drizzle glaze over cupcakes, repeating until the glaze has been absorbed.

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