I’m known to #stressbake. It’s a thing, I promise. So these beauties were born. And they were eaten almost as fast as I made them.
Lemon Coconut Raspberry Cupcakes
1 box white cake mix
1 1/2 cups lite coconut milk
1 tbsp. coconut extract
1/2 cup butter
3 cups powdered sugar
1/3 cup plus more if needed heavy whipping cream
1 tsp. lemon extract
Raspberries for garnish
Coconut sugar for garnish
Mix together your dry cake mix, coconut milk and eggs until batter is combined. Add the coconut extract and mix. Place scoops of batter into paper lined muffin tins, filling 3/4 full. Bake for 12-14 minutes at 350 degrees until cake springs back when lightly touched. Do not over bake. The bottoms will brown.
Remove the cupcakes from the pan and place on a wire rack to cool. Meanwhile, make the frosting.
In your mixer, place the softened butter and cream and whisk together. Add the powdered sugar, a little at a time on slow speed. Depending on preference of thickness, you can add more cream if desired. Add the lemon extract. Frost your cooled cupcakes. Topping with a fresh raspberry and coconut sugar. Makes 24 cupcakes.