Pinneapple- Coconut Cupcakes wiht Buttermilk Cream Cheese Frosting

By loriarnold

Great soft cupcakes with incredible pinneapple filling!

Ingredients

• 24 paper baking cups
• 3 large eggs
• 1- 8 oz cour cream
• 1/3 cup buttermilke
• 1/3 cup of coconut
• 1/2 tsp vanilla extract
• 1 (18.25 oz package white cake mix
• pinneapple filling
• buttermilk-cream cheese frosting

Preparation

Step 1

1. Preheat overn to 325. Place baking cups in a 2 muffin pans and lightly coat with cooking spray
2. Beat eggs at medium speed with an electric mixter 2 minutes. Add cour cream and next 3 ingredients, beating well after each addition. Add cake mix, and beat at low speed just until blended. Spoon batter into prepared cupst filling 3/4s full.
3. Bake at 325% for 25 to 27 minutes or until a wooden pick comes out clean from center. Remove from pans to wire racks and cool completely 9about 45 minutes)
4. Scoop out centers of cupcakes, using a 1 inch melon baller and leaving a 1/2 inch border around edges. Discard or reserve centers for another use. Spoon a heaping tablespponful of pineapple filling into center of each cup cakes
5. Piple cupcakes with frosting

Pinneapple filling

2- 8 0z cans crushed pineapple in juice, undrained
1/4 cup sugar
2 TBSP cornstarch
2 TBSP butter
1/2 tsp extract
1. Stir together first 3 ingredients in a small saucepan. Cook over medium heat, stirring occasionally, 5 minutes or until a pudding like thickeness.
2. Remove from heat, and stir in butter and vanilla. pour mixture into a bowl. Place heavy-duty plastic wrap direclty on warm filling to prevent a film from forming.

Buttermilk Cream Cheese Frosting
1- 8 oz package cream cheese, softened
1/2 cup butter, softened
1- 16 oz package powerded sugar, sifted
1/3 cup buttermilk
1 tsp vanilla extract

Beat cream cheese and butter at medium speeed with with an elextric mixer until creamy. Add powdered sugar alternatelyw ith buttermilk, bating at low speed unti blended after each addition. Add vanilla, beating until blended