Coconut Cupcakes w/ Lime Frosting

For the Cupcakes
1 (18 oz) box French Vanilla cake mix
1 (3.4 oz) package Jello Coconut Cream pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs, lightly beaten
1 (13-oz) can unsweetened coconut milk; divided use
2/3 cup sweetened shredded coconut

For the Frosting
remaining 9 ounces of coconut milk
2 cups (4 sticks) unsalted butter, room temperature
zest of 2 medium limes
1.5 pounds (about 5 3/4 cups) confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract


Cupcakes:
Preheat oven to 350°F. Line cupcake pan with paper liners or spray wells with non-stick cooking spray.  In the bowl of a stand mixer, with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs and 1/2 cup (4 oz) coconut milk. Beat for about two minutes on medium speed until well combined. Fold in the shredded coconut.  Using a large cookie scoop or spoon, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.  Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.  Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Prepare the frosting.

Frosting:
Place the remaining coconut milk into a medium saucepan with high sides. Over medium heat, bring the coconut milk to a boil, stirring occasionally. Turn the heat down to medium-low heat and reduce the coconut milk for about 20 minutes. Turn the burner off and allow the coconut milk to cool completely. Cover and chill (about an hour), this will cause the coconut milk to thicken up a bit  In the bowl of a stand mixer with the paddle attachment, beat the butter and reduced and cooled coconut milk on medium-high speed for about 5 minutes. Add in the lime zest and mix to combine.  Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in extracts and mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.  Pipe the frosting onto the cooled cupcakes and if desired, garnish with a dusting of shredded coconut.

Brown Butter Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground gloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs

Cinnamon Cream Cheese Frosting
1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups confectioners' sugar, sifted
1 teaspoon cinnamon
1 teaspoon pure vanilla extract

Preheat oven to 325.  Line muffin tins with paper liners. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.  Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add the flour mixture, and whisk until just combined.  Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Frost with CInnamon Cream Cheese Frosting.   Makes 15 cupcakes.

For Frosting: Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then cinnamon and vanilla; mix until smooth.

Marshmallow Cream Cheese Frosting

1 package Reduced Fat Or Regular Cream Cheese, Softened (8 Ounces)
1 jar Kraft Marshmallow Creme (7 Ounces)
1 teaspoon Vanilla Extract

In the bowl of an electric mixer, beat cream cheese, marshmallow creme and vanilla extract until well blended.

Easy Buttercream Frosting

1/2 cup butter, softened

4-1/2 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

5 to 6 tablespoons 2% milk

In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.

Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla.

Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk.

Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel.

Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel.

Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk.

Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla.

Cookies & Cream Cupcakes

Cupcakes:

1 box White Cake Mix

1 stick of butter, melted

1 cup water

3 eggs

24 whole Oreos

Preheat oven to 350 and line muffin tins with liners. Place an Oreo in the bottom of each liner.

In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute. Increase speed to high and beat for a minute more. Fill liners 2/3 full and bake for about 20 minutes or until tops of cupcakes spring back when lightly touched.

While cupcakes are baking, make your filling.

Filling:

13 oz jar Marshmallow Creme

1 stick salted butter, softened

1/4 teaspoon vanilla

4 Tablespoons heavy cream

1 1/2 cups powdered sugar

In a large bowl, beat Marshmallow Creme, butter, heavy cream and vanilla on medium low until smooth. Slowly add the powdered sugar and increase speed to medium high and beat for about a minute. Refrigerate filling until cupcakes are done baking and cooled.

Once cupcakes are cooled completely, remove filling from the refrigerator and fill the cupcakes. You can do this by cutting a small hole in the top of the cupcake and spooning the filling in, or putting the filling in a pastry bag with a bismarck tip and piping it in through the top of the cupcake.

Frosting:

4 sticks salted butter

1/4 cup heavy cream

2 teaspoons vanilla

8 cups powdered sugar

15 Oreos, crushed VERY FINELY

In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos.

Generously frost or pipe frosting on cupcakes and top with a mini Oreo if desired.

Store uneaten cupcakes in the refrigerator.

Recipe from Confessions Of a Cookbook Queen

Pumpkin Cupcakes with Salted Caramel Buttercream Frosting

Pumpkin Pie Cupcakes:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon sea salt

1 can (15 oz) Libby's Easy Pumpkin Pie Mix

1 cup sugar

1 cup packed light brown sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper lines; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside.  In the bowl of a stand mixer, combine the brown sugar, sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in the pumpkin puree.  Divide batter evenly among liners, filling each about halfway. Bake until tops string back when touched, about 17 minutes, rotating pans once if needed. Transfer to wire rack to cool completely.

Salted Caramel Buttercream

1/4 cup white sugar

2 tablespoons water

1/4 cup heavy cream

2 teaspoons vanilla extract

2 sticks butter, 1 salted & 1 unsalted

2 1/2 cups powdered sugar

1/2 teaspoon sea salt

In a small saucepan, bring the white sugar and water to a boil over medium heat. Without stirring, let it boil until it reaches a deep amber color. Remove from heat and stir in vanilla & heavy cream. Stir until smooth. Let cool until easy to pour, but not hot. I put mine in the fridge for about 10 minutes. Meanwhile, beat the butter and sea salt in a stand mixer until lightened and fluffy. Slowly add in the powdered sugar, scraping down the bowl and mixing until combined. Turn off the mixer and slowly pour in the caramel mixture. Mix on low until combined, then mix on medium-high for about 2 minutes, until fluffy and well combined. If you pour your caramel in while it's still too warm, your frosting will be runny. If that happens, refrigerate until firm enough to pipe on your cupcakes.

Recipe from Gallamore West

Marshmallow Frosting

4 large egg whites

1 Cup  sugar

1 pinch of salt

1 tsp vanilla essence

Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water. Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. It takes around 5 minutes. Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. Add the vanilla while beating. After 3 minutes, the mixture will be lovely and fluffy.

I found this recipe on Pinterest....shocking I know.  Some comments said it came out runny.  Here are what some commenters said they used to thicken it up.

3 Sticks of Butter and 1/2 cup Powdered Sugar

Some just said they added a bit of cream of tartar.

GOOD LUCK!

Cookies and Cream Frosing

2 cups powdered sugar

4 Tbsp. butter, room temperature

1 Tbsp. heavy cream, plus a little extra

approx. 8 oreos, crushed well

Combine all frosting ingredients except the oreos and beat with a hand mixer until light and fluffy. You may need to add a bit more heavy cream to get a spreadable consistency. Mix in crushed oreos (more or less).