Pina Colada Cupcakes

1 box Betty Crocker Super Moist yellow cake mix

1/3 cup vegetable oil

1/4 cup water

1 teaspoon rum extract

1 can (8 oz) crushed pineapple in juice, undrained

3 eggs

1 teaspoon coconut extract

1 teaspoon rum extract

1 container (12 oz) Betty Crocker Whipped Vanilla frosting

3/4 cup shredded coconut

Heat oven to 375 degrees (350 degrees for dark or nonstick pan). Place paper baking cups in each of 24 regular size muffin cups. IN large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple, and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 14 to o19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool competely, about 30 minutes.

Stir coconut extract and 1 teaspoon run extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut*.

*I sometimes like to toast the coconut just for the added flavor. To toast, put coconut on baking sheet and place in oven until coconut turns a light brown color!