Tropical Cupcakes Makes: 2 dozen cupcakes
1 Duncan Hines French Vanilla cake mix
1 pkg. (3.9 oz.) Banana Cream Instant Pudding
1 pkg. (8 oz.) tub of Spreadable Cream Cheese
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed Whipped Topping
Toasted coconut for topping (if desired)
- Make the cake according to package directions. Blend in pudding mix. Spoon into cupcake tins. Bake according to package directions for cupcakes. (Mine takes 19 minutes)
- Cool completely before icing.
In a large mixing bowl; combine butter and cream cheese. Mix until well blended.
Slowly add powdered sugar (I do 1 cup at a time).
Whisk in whipped topping.
Frost cupcakes and sprinkle with toasted coconut.
Store in fridge, in a tightly covered container.
Note: I also add about 2-3 Tbsp. of pineapple juice to the frosting before adding whipped topping.