Piña Colada Cupcakes

Prepare

1. Preheat the oven according to the cake mix package directions. Line two standard muffin pans with cupcake liners and set aside.

Mix batter

1. To a large mixing bowl, add the cake mix, eggs, pineapple juice, vegetable oil, crushed pineapple, vanilla extract, 1 tsp of the coconut extract, and 1 tsp of the rum extract.
2. Use a hand mixer or a sturdy whisk and beat until well combined and no flour streaks remain.

Bake

1. Transfer batter to prepared muffin pans, filling each cupcake liner about 2/3 of the way full.
2. Bake in preheated oven according to the cake mix package directions. Cupcakes are done baking when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool

1. Remove cupcakes from the oven and transfer to a wire cooling rack. Cool completely.

Make frosting

1. To another mixing bowl, add the vanilla frosting, the last 1 tsp of coconut extract, and the last 1/2 tsp rum extract.
2. Stir or beat with a hand mixer until combined and fluffy.

Frost and garnish

1. Transfer frosting to a piping bag fitted with your favorite decorative tip, and pipe it onto the cooled cupcakes. Alternately, use an offset spatula or butter knife to spread frosting onto cupcakes.
2. Sprinkle with toasted coconut and add a maraschino cherry to each cupcake. If desired, add a small wedge of fresh pineapple as well.