Pineapple-Coconut Cupcakes with Buttermilk-Cream Cheese Frosting

By Traceylu-2

Southern Living

APRIL 2012

Ingredients

• 24 paper baking cups
• Vegetable cooking spray
• 3 large eggs
• 1 (8-oz.) container sour cream
• 1/3 cup buttermilk
• 1/3 cup cream of coconut
• 1/2 teaspoon vanilla extract
• 1 (18.25-oz.) package white cake mix
• PINEAPPLE FILLING
• 2 - 8 oz. cans crushed pineapple in juice, undrained
• 1/4 cup sugar
• 2 Tbls. cornstarch
• 2 Tbls. butter
• 1/2 tsp. vanilla extract
• BUTTERMILK CREAM CHEESE FROSTING
• 1 - 8 oz pkg cream cheese, softened
• 1/2 cup butter, softened
• 1 - 16 oz. pkg powdered sugar, sifted
• 1/3 cup buttermilk
• 1 tsp. vanilla extract
• Birds' nests: egg-shaped chocolate-coated malted milk balls; shredded coconut dyed green with food-coloring

Details

Servings 24
Adapted from myrecipes.com

Preparation

Step 1

For pineapple filling, stir together pineapple, sugar and cornstarch in small saucepan. Cook over medium heat, stirring occasionally, 5 mins or until pudding-like thickness. Remove from heat and stir in butter and vanilla. Pour mixture into a bowl. Place heavy-duty plastic wrap directly on warm filling (to prevent a film). Chill 2 to 24 hours.

For cupcakes:
1. Preheat oven to 325°. Place baking cups in 2 (12-cup) muffin pans, and lightly coat with cooking spray.

2. Beat eggs at medium speed with an electric mixer 2 minutes. Add sour 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 cups, filling three-fourths full.

3. Bake at 325° for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Remove from pans to wire racks, and cool completely (about 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 tablespoonful Pineapple Filling into center of each cupcake.

5. For frosting: Beat cream cheese and butter until creamy. Add powdered sugar alternately with the buttermilk, beating on low speed until blended after each addition. Add vanilla, beating until blended. Pipe cupcakes with frosting.

TRY THIS TWIST!

Pineapple-Carrot Cake Cupcakes with Buttermilk-Cream Cheese Frosting: Omit buttermilk and cream of coconut. Prepare recipe as directed through Step 2, adding 1 cup finely grated carrots; 1 (8-oz.) can crushed pineapple in juice, well drained; 1/2 cup finely chopped toasted pecans; 1/4 cup vegetable oil; 1 tsp. ground cinnamon; and 1/2 tsp. ground ginger before adding cake mix, beating well after each addition. Proceed with recipe as directed.