Pineapple-Coconut Cupcakes with Buttermilk-Cream Cheese Frosting

Ingredients

• 24 paper baking cups
• Vegetable cooking spray
• 3 large eggs
• 1 (8-oz.) container sour cream
• 1/3 cup buttermilk
• 1/3 cup cream of coconut
• 1/2 teaspoon vanilla extract
• 1 (18.25-oz.) package white cake mix
• Pineapple Filling
• Buttermilk-Cream Cheese Frosting
• Birds' nests: egg-shaped chocolate-coated malted milk balls; bright green edible paper, cut into strips

Preparation

1. 1. Preheat oven to 325°. Place baking cups in 2 (12-cup) muffin pans, and lightly coat with cooking spray.
2. 2. Beat eggs at medium speed with an electric mixer 2 minutes. Add sour cream and next 3 ingredients, beating well after each addition. Add cake mix, and beat at low speed just until blended. Spoon batter into prepared cups, filling three-fourths full.
3. 3. Bake at 325° for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Remove from pans to wire racks, and cool completely (about 45 minutes).
4. 4. Scoop out centers of cupcakes, using a 1-inch melon baller and leaving a 1/2-inch border around edges. Discard or reserve centers for another use. Spoon a heaping tablespoonful Pineapple Filling into center of each cupcake.
5. 5. Pipe cupcakes with Buttermilk-Cream Cheese Frosting.
6. TRY THIS TWIST!
7. Pineapple-Carrot Cake Cupcakes with Buttermilk-Cream Cheese Frosting: Omit buttermilk and cream of coconut. Prepare recipe as directed through Step 2, adding 1 cup finely grated carrots; 1 (8-oz.) can crushed pineapple in juice, well drained; 1/2 cup finely chopped toasted pecans; 1/4 cup vegetable oil; 1 tsp. ground cinnamon; and 1/2 tsp. ground ginger before adding cake mix, beating well after each addition. Proceed with recipe as directed.