Tropical Breeze Cupcakes
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, softened
1/2 cup ripe, mashed banana
1 teaspoon coconut extract
3 large eggs
3/4 cup milk
3/4 cup sweetened coconut flakes
1 (8 oz.) cream cheese, softened
1/4 cup butter, softened
3 cups powdered sugar
1 cup toasted coconut*
For Cupcakes: HEAT oven to 350°F. Line 24 muffin cups with paper liners.
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.
BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Place on wire rack to cool.
For Frosting: BEAT cream cheese, butter and shortening in large bowl with electric mixer on high until smooth. Add powdered sugar. Beat on low until creamy. Mix in pineapple topping. Beat on high until fluffy. Frost cupcakes. Garnish with toasted coconut.
Serving Size (1 cupcake of 24), Calories 310 (Calories from Fat 130), Total Fat 15g (Saturated Fat 8g, Trans Fat g), Cholesterol 50mg, Sodium 190mg, Total Carbohydrate 42g (Dietary Fiber 1g, Sugars 32g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.