TROPICAL BREEZE CUPCAKES

By cecelia26_

Ingredients

• CUPCAKES
• 2 cups Pillsbury BEST® All Purpose Flour
• 2 teaspoons baking powder
• dash of salt
• 1 cup sugar
• 1/2 cup butter, softened
• 1/2 cup ripe, mashed banana
• 1 teaspoon coconut or vanilla extract
• 3 large eggs
• 3/4 cup milk
• 3/4 cup sweetened coconut flakes
• 1/2 cup Smucker's® Pineapple Flavored Topping
• FROSTING
• 1 (8 oz.) cream cheese, softened
• 1/4 cup butter, softened
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 4 cups powdered sugar
• 3 tablespoons Smucker's® Pineapple Flavored Topping
• 1 cup toasted coconut*

Details

Adapted from crisco.com

Preparation

Step 1

1.

For Cupcakes: HEAT oven to 350°F. Line 24 muffin cups with paper liners.



2.

COMBINE flour, baking powder and salt in medium bowl. Beat sugar, butter, banana and coconut extract in large bowl with electric mixer on high until creamy. Beat in eggs, one at a time. Add in flour mixture and milk. Beat on medium until smooth. Stir in coconut and pineapple topping. Divide evenly into muffin cups.



3.

BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Place on wire rack to cool.



4.

For Frosting: BEAT cream cheese and butter in large bowl with electric mixer on high until smooth. Add powdered sugar. Beat on low until creamy. Add vanilla and almond extracts. Mix in pineapple topping. Beat on high until fluffy. Frost cupcakes. Garnish with toasted coconut.



TIP

*To toast coconut: Spread coconut on a microwave-safe plate. Microwave on HIGH 1 to 3 minutes, tossing with fork after each minute, until golden brown. Remove from plate immediately to avoid overbrowning.