1.0
(1)
Your folders
Your folders

Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 350° and line two cupcake pans with 18 cupcake liners. Stir cake mix with Sprite and orange zest until thoroughly combined. Fold in toasted coconut. Divide batter between liners and bake according to package instructions. Let cool completely before frosting.
Step 2
Make rum frosting: In a large bowl, beat together butter, half the powdered sugar, pineapple juice, and rum. Add the rest of the powdered sugar and beat until fluffy.
Step 3
Pipe cooled cupcakes with rum frosting then garnish with orange wedges, maraschino cherries, and cocktail umbrellas.
Your folders

477 viewstotalwine.com
Your folders

662 viewsbakingbeauty.net
5.0
(25)
Your folders

411 viewsallrecipes.com
4.7
(186)
Your folders

55 viewsmybartender.com
5.0
(2)
Your folders

154 viewsthebakingfairy.net
5.0
(1)
Your folders
171 viewsfoodtalkdaily.com
Your folders

381 viewsmixthatdrink.com
4.5
(27)
Your folders

298 viewsmyrecipes.com
Your folders

492 viewssecretcopycatrestaurantrecipes.com
10 minutes
Your folders

67 viewsrestaurantreciperecreations.com
3.8
(17)
45 minutes
Your folders

1550 viewsmealplannerpro.com
Your folders

870 viewsmarthastewart.com
3.5
(81)
Your folders

122 viewskochbar.de
4.8
(8)
Your folders

481 viewssecretcopycatrestaurantrecipes.com
Your folders

312 viewssaveur.com
Your folders

1075 viewschefkoch.de
4.7
(812)
Your folders

343 viewssupermamalb.com
45 minutes
Your folders

607 viewstasteofhome.com
3.7
(3)
20 minutes
Your folders

519 viewsspicysouthernkitchen.com
30 minutes