Mini Coconut Cupcakes with Lemon Cream Cheese Frosting
Ingredients:
Cupcakes:
1 1/2 sticks butter, softened
1 cup sugar
2 whole eggs, 1 egg white
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
3 tablespoons instant coconut cream pie pudding mix
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
Frosting:
1 - 8oz block cream cheese, softened
1 1/2 sticks butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3-4 cups powdered sugar
1 teaspoon lemon zest, about half a large lemon or one small lemon
1 cup shredded coconut
Directions:
1. Preheat oven to 325 degrees
2. In a mixer, cream butter and sugar until light and fluffy
3. Mix in eggs, one at a time until combined, making sure to scrap down the bowl
4. Add vanilla and almond extract and mix well
5. In a separate bowl, mix flour, pudding mix, baking powder, baking soda and salt
6. Slowly add half the dry ingredients until incorporated.
7. Add buttermilk and mix well
8. Slowly add the remaining dry ingredients until just combined
9. Line mini muffin pan with cupcake liners and fill each cup about 3/4 the way full
10. Bake for 18-22 minutes until toothpick comes out clean, cool completely before adding frosting
11. In a mixer blend cream cheese, butter and extracts until light and fluffy. Slowly add powdered sugar, 1 cup at a time, until smooth (taste and adjust for sweetness) Lastly mix in your lemon zest
12. Frost cupcakes and top with shredded coconut