Dessert: Pineapple-Coconut Cupcakes with Buttermilk-Cream Cheese Frosting Recipe | MyRecipes

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

This recipe includes fertility superfoods such as:

Pineapple

Health and fertility benefits of Pineapple-Coconut Cupcakes with Buttermilk-Cream Cheese Frosting Recipe | MyRecipes

Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

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

Instructions

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.

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