tropical luau cupcakes

How To Make tropical luau cupcakes

• Step 1
  Preheat oven to 350. Line standard muffin cups with paper baking cups. Drain pineapple, reserving juice. Set pineapple aside.
• Step 2
  Beat 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.
• Step 3
  Bake 20 minutes or until toothpick inserted into centers comes out clean. Remove cupcakes from pans and cool completely on wire rack.
• Step 4
  To 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.
• Step 5
  Frosting. 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.
• Step 6
  Once cupcakes have cooled, frost tops of cupcakes with frosting and then sprinkle with toasted coconut.
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