Mini Coconut Cupcakes with Cream Cheese Frosting
Recipe from
The Food Channel
These creamy miniature coconut cupcakes are irresistibly pop-able and easy to make with the help of boxed cake mix.

Prep Time:
30 mins
Ingredients
-
1 boxvanilla cake mix, cake batter prepared to package directionssee savings

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2 1/2 teaspoonsvanilla extract, dividedsee savings

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2 teaspoonsalmond extract, dividedsee savings

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1 poundcream cheese, room temperaturesee savings

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3/4 poundunsalted butter, room temperaturesee savings

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1 1/4 poundspowdered sugarsee savings

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2 3/4 cupssweetened coconut, shreddedsee savings

Directions
1.
Preheat oven according to box cake mix instructions.
2.
Add 1 1/2 teaspoons vanilla extract and 1 1/2 teaspoons almond extract to the prepared cake batter.
3.
Line mini cupcake pan with cupcake liners. Fill each cup with batter. Bake according to cake mix instructions.
4.
Remove mini cupcakes from the oven and completely cool on a cooling rack.
5.
Combine cream cheese and butter in bowl of an electric mixer and mix until smooth. Add powdered sugar in three equal batches, ensuring mix is combined and smooth before adding the next batch. Add remaining almond and vanilla extract.
6.
Apply the icing to the cupcakes and top with shredded coconut.
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