Description
Graham Cracker Cupcakes with Coconut Frosting
Ingredients
- · 1½ cups graham cracker crumbs
- · ½ cup all purpose unbleached flour
- · 2½ teaspoons baking powder
- · pinch of salt
- · ½ cup (1 stick) unsalted butter, room temperature
- · ¾ cups sugar
- · 2 large eggs
- · 1 teaspoon vanilla extract
- · ¾ cup cream
For the Frosting
- 8 ounces full-fat cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 2–2 1/2 confectioners’ sugar
- 1 packet Coconut pudding mix
- 2 teaspoons vanilla extract
Instructions
- 1. Preheat your oven to 350 F and line your cupcake pan.
- 2. In a medium bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt.
- 3. With your electric mixer on medium, beat together the softened butter and sugar until light and fluffy.
- 4. Add in one egg at a time beating after each one. next mix in the vanilla.
- 5. Add the flour mixture (about ⅓) and mix well, add the cream and alternate between each one mixing well. Start and end with the flour mixture.
- 6. Scoop batter into cupcake pan about ¾ full and bake for 20-22 minutes.
- 7. While they’re baking, make the frosting: Beat together the cream cheese and butter until smooth and fluffy. Add in the pudding packet and powdered sugar, and start mixing slowly before increasing the speed as you incorporate it. Add the vanilla extract. Beat on high until fluffy.
- 8. Frost cooled cupcakes.
Notes
- Cupcakes from Yummy Crumble http://yummycrumble.com/magic-cookie-bar-cupcakes/
- Frosting is an original recipe