Pina Colada Cupcake Recipe

1 box pineapple cake mix
1/3 c vegetable oil
1/4 c water
1 tsp rum extract
1 8oz can crushed pineapple in juice (undrained)
3 eggs

Heat oven to 325. Place paper baking cups in 2 cupcake pans. In a large bowl, beat cake mix, oil, water, rum extract, pineapple, and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes. Divide evenly among the cupcake cups.

Bake 14 to 19 minutes until a toothpick inserted into the center of a cupcake comes out clean. Cool 10 minutes and remove from pan to a cooling rack. Cool completely.

For frosting - use your favorite frosting recipe, but substitute 1 tsp coconut extract for vanilla. Garnish with coconut and a piece of pineapple.