Inner Chef

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Tropical Cupcakes

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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)

  1. 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)
  2. Cool completely before icing.

For Frosting:

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.



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