These mini cupcakes have the texture of a macaroon. Pipe the frosting for an extra-special touch!
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1 3/4 cups sugar
3/4 cup Land O Lakes® Butter, softened
3 ounces cream cheese, softened
1/4 cup Land O Lakes® Half & Half
3 large Land O Lakes® Eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup sweetened flaked coconut
1/3 cup Land O Lakes® Butter, softened
4 ounces white chocolate, melted, cooled slightly
3 cups powdered sugar
3 to 4 tablespoons Land O Lakes® Half & Half
3/4 cup sweetened flaked coconut
White edible glitter or sparkling decorator sugar
Heat oven to 350°F. Place mini paper baking cups into 48 mini muffin pan cups; set aside.
Combine sugar, 3/4 cup butter and cream cheese in bowl; beat at medium speed until creamy. Add 1/4 cup half & half, eggs and vanilla. Continue beating until well mixed. Stir in flour and 1 cup coconut.
Spoon batter into prepared muffin pan cups. Bake 15-17 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Cool 5 minutes in pan; remove to cooling rack.
Combine 1/3 cup butter and white chocolate in bowl; beat until well mixed. Add powdered sugar and enough half & half for desired spreading consistency. Frost cooled cupcakes. Immediately sprinkle with coconut and edible glitter.
- Frosting can also be piped by placing in a pastry bag fitted with a tip or into resealable plastic food bag. Snip off small corner of bag.
Whether it's for birthdays, tea time, snacks, or lunch, bake up delicious treats with these cupcake recipes! Go crazy with this collection of adorable little cakes.