Spicy Rum Cupcakes

Save to My Recipes

This version of a rum cake uses small Bundt pans for individual servings. They are cute and delicious.

Difficulty: Easy

Hands-on: 25 minutesTotal: 50 minutes

Serves: 12

Ingredients

  • 1½ cups chopped toasted pecans
  • 1 package (18.25 oz.) spice cake mix
  • ½ cup white chocolate chips, ground
  • 1 package (4-serving size) instant French vanilla pudding mix
  • 3 eggs
  • ½ cup whole milk
  • ⅓ cup vegetable oil
  • ½ cup dark rum
  • ½ cup butter
  • ¼ cup apple juice
  • 1 cup sugar
  • ½ cup light rum

Directions

  • Preheat oven to 350°F. Spray 12 mini Bundt tins with nonstick baking spray containing flour. Divide toasted pecans among the Bundt tins; set aside.
  • In large bowl, combine cake mix, ground white chocolate chips, pudding mix, eggs, milk, oil, and ½ cup dark rum; mix to blend. Beat on high for 2 minutes.
  • Divide mixture among the mini Bundt tins. Place on a large cookie sheet and bake for 20 to 25 minutes until toothpick inserted in center comes out clean.
  • When cake is almost done, combine butter, apple juice, and sugar in a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes until sugar dissolves, stirring constantly. Remove from heat and add ½ cup light rum.
  • Remove cakes from oven and place on wire rack. Pierce holes in the cakes using a long toothpick. Spoon ½ of glaze over the cakes, let stand 5 minutes, then invert onto serving plate. Brush with remaining glaze and cool completely.

Recipe Information

Serves: 12

Ingredients

  • 1½ cups chopped toasted pecans
  • 1 package (18.25 oz.) spice cake mix
  • ½ cup white chocolate chips, ground
  • 1 package (4-serving size) instant French vanilla pudding mix
  • 3 eggs
  • ½ cup whole milk
  • ⅓ cup vegetable oil
  • ½ cup dark rum
  • ½ cup butter
  • ¼ cup apple juice
  • 1 cup sugar
  • ½ cup light rum

Directions

  • Preheat oven to 350°F. Spray 12 mini Bundt tins with nonstick baking spray containing flour. Divide toasted pecans among the Bundt tins; set aside.
  • In large bowl, combine cake mix, ground white chocolate chips, pudding mix, eggs, milk, oil, and ½ cup dark rum; mix to blend. Beat on high for 2 minutes.
  • Divide mixture among the mini Bundt tins. Place on a large cookie sheet and bake for 20 to 25 minutes until toothpick inserted in center comes out clean.
  • When cake is almost done, combine butter, apple juice, and sugar in a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes until sugar dissolves, stirring constantly. Remove from heat and add ½ cup light rum.
  • Remove cakes from oven and place on wire rack. Pierce holes in the cakes using a long toothpick. Spoon ½ of glaze over the cakes, let stand 5 minutes, then invert onto serving plate. Brush with remaining glaze and cool completely.

Nutrition Information

Nutrition Information
Amount per serving
Calories580
Total Fat29g
Saturated Fat10g
Cholesterol70mg
Sodium490mg
Total Carbohydrate63g
Dietary Fiber1g
Sugars45g
Protein6g