(NEW) Lemon Coconut Raspberry Cupcakes

IMG_4617

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

3 eggs

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.

Happy Baking!

 

Stuffed Avocado Tuna Melt

Because why not? Lunch is totally on point. I'm all about the tuna melt, and stuffed avocados are dreamy. Why…
CONTINUE READING

Savory Yogurt Bowl

Move over sweet yogurt bowls, there's a new kid in town. I wanted to make another great meal, inspired by…
CONTINUE READING

Dr. Pepper Baked Beans

Rich, tangy and sweet. I love the Dr. Pepper Baked beans. LOVE. They are tangy and sweet, and I knew…
CONTINUE READING

Gluten Free Sweet Potato Cake w/ Creamy Frosting

You guys. This cake was even better than I imagined in my dreams. One thing I have missed, is a…
CONTINUE READING