Pineapple-Coconut Cupcakes with Buttermilk-Cream Cheese Frosting

Name: Pineapple-Coconut Cupcakes with Buttermilk-Cream Cheese Frosting
Total time: 245 min
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; Buttermilk-Cream Cheese Frosting; Birds' nests: egg-shaped chocolate-coated malted milk balls; bright green edible paper, cut into strips

4.3

(3)

3 Reviews

These delectable Pineapple-Coconut Cupcakes with Buttermilk-Cream Cheese Frosting start with a cake mix and are a favorite dessert for any gathering. Make an impression by making birds' nests with malted milk balls and edible paper as a garnish for these cupcakes.

By Southern Living Editors

Updated on February 24, 2022

Buttermilk-Cream Cheese Frosting — Photo: Iain Bagwell; Styling: Vanessa McNeil Rocchio

Hands On Time:

30 mins

Total Time:

4 hrs 5 mins

Yield:

2 dozen

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
Buttermilk-Cream Cheese Frosting
Birds' nests: egg-shaped chocolate-coated malted milk balls; bright green edible paper, cut into strips

Directions

Preheat oven to 325°. Place baking cups in 2 (12-cup) muffin pans, and lightly coat with cooking spray.
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.
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).
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.
Pipe cupcakes with Buttermilk-Cream Cheese 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.