tropical luau cupcakes
(1 rating)
These are so sinfully delicious; you'll want to eat all 30 yourself!
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(1 rating)
yield
30 cupcakes
Ingredients For tropical luau cupcakes
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2 cancrushed pineapple in juice (8oz each)
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1 pkgyellow cake mix (without pudding in the mix)
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1 pkgbananna cream instant pudding mix (4 serving size)
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4eggs
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1/3 cvetable oil
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1/4 tspground nutmeg
- FROSTING
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3/4 cflaked coconut; toasted
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4 ozunsalted butter, softened
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4 ozcream cheese, softened
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2 cpowdered sugar
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2 tspvanilla extract
How To Make tropical luau cupcakes
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1Preheat oven to 350. Line standard muffin cups with paper baking cups. Drain pineapple, reserving juice. Set pineapple aside.
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2Beat reserved pineapple juice, cake mix, pudding mix, eggs, oil, and nutmeg in a large bowl with electric mixer at low speed 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Fold in pineapple. Fill muffin cups 2/3 full.
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3Bake 20 minutes or until toothpick inserted into centers comes out clean. Remove cupcakes from pans and cool completely on wire rack.
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4To toast coconut, spread evenly on ungreased baking sheet; bake at 350 for 4 to 6 minutes or until light golden brown, stirring around on baking sheet frequently.
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5Frosting. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
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6Once cupcakes have cooled, frost tops of cupcakes with frosting and then sprinkle with toasted coconut.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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