Rummy Butter Pecan

I‘m still rolling through summer with this cupcake craze, and as I started to think about what flavor to try next, I remembered how much I love butter pecan ice cream.  Maybe it was a coincidence, but the first (and only good) Pirates movies was on tv. Of course! I thought, the spirit of Jack Sparrow running through my veins, what about rum? And so these delicious little cakes were  born.


For the Cakes:

1 (18.25 oz.) box of Betty Crocker Butter Pecan Cake Mix

1 1/4 cup of spiced rum (I used Captain)-note, this is replacing the water called for on the box. You could use less if you want, but I like to always ask myself, WWJD? What would Jack do? How much rum would the greatest pirate of all time use? Go ahead, go for the full 1 1/4 cup.

1/3 cup vegetable oil

3 eggs

1 t. vanilla

palmful of chopped pecans (probably a 1/2 cup, I guess)

For the Icing:

1 stick butter, softened

1 cup powdered sugar, or more if you prefer. Do it to taste.

1-2 T. spiced rum

1 t. vanilla

For the Garnish:

whole pecans


  • First, turn your oven on. The temp is either 325 or 350, depending on your pan.
  • Mix cake mix, rum, oil, eggs and 1 t. vanilla in large bowl and beat well with an electric mixer (or by hand) for about 2 minutes.
  • Add the palmful of chopped pecans. The batter will be pretty thin (and smell delightfully rummy).


  • Line a muffin/cupcake pan with liners, or spray with Pam for baking, or grease however you want.
  • Fill each cup 3/4 full (or less if you want smaller cakes, though if there ever was a time for a muffin top, this is it.) Just sayin’.


  • Bake for 15-20 minutes. Do the toothpick test after 15 minutes. If they’re not ready yet, check every 2-3 minutes after. No one likes a dry cupcake.
  • After a minute or so, pop them out of the pan and let them cool on the counter to prevent them from continuing to cook in the warm pan.
  • Once they have cooled for a few minutes, brush the tops with a little rum.
  • Look over your shoulder-was that a pirate outside the window?


  • While the second batch is in the oven, make the icing:  Combine all ingredients in a medium bowl.


  • Mix with a wooden spoon until glossy. (You can’t see it very well in the picture, but it should have a slight sheen). I guess you could use a mixer, but it always makes such a damn mess. I LOVED using the wooden spoon.


  • Once all of your cupcakes have baked and have been given a healthy bath in sweet, spicy rum, let them sit for a few minutes to absorb the rum. Then, carefully (because the tops will be kind of gushy) spread the icing on the tops.
  • Garnish with one beautiful pecan.

Tada! Cupcakes even Jack Sparrow would love to eat. (And if he shows up with a friend, say…Will Turner, give me a call). Oh, and by the way, the top button on your shirt is popping, you buxom pirate wench! Get it together…


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