Coconut Cupcakes and New York Yankees Coconut Cupcakes

Here are the cupcakes that I promised you guys!!

Since my hubby was working on Father’s day, I wanted to bring some cupcakes to him at work. I also made extra cupcakes for all the dads working at his restaurant that day. There were only 3-4 dads working that day, so the other employees (who were quick enough) got to have some cupcakes too.

Since my husband is a huge baseball fan and a huge Yankees fan, I thought it would be fun to make his cupcakes, baseball cupcakes. These are the cupcakes that I made them.

To make the baseball cupcakes, I colored some of the cream cheese frosting blue and I bought red icing. I will confess, the store-bought writing icing was a HUGE mistake. It bled the second I put in on the cupcakes. I should have just taken extra time and colored some frosting in red. Lesson learned!

Ingredients:

Makes 18 cupcakes

Cupcakes:
3 eggs
1 cup of sugar
3/4 cup of vegetable oil
3/4 cup of cream of coconut
1 cup of milk
2 1/4 cups of flour
2 1/4 tsp baking powder
1/2 tsp salt

This is the cream of coconut I like to use.

Frosting:
1/2 cup of unsalted butter, softened
10 oz of cream cheese, softened
1/2 cup of cream of coconut
2-3 cups of powdered sugar

*1 cup of coconut flakes, if making coconut covered cupcakes

Directions:
1. Preheat the oven to 350. Place the cupcake liners in the 12-cup muffin pan.

2. Sift the flour, baking powder and salt together. Set aside.

3. Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.

4. With mixer running, drizzle in the oil, then cream of coconut and beat until all well combined.

5. Alternating, beat in dry ingredients and milk. Start and end with dry ingredients.

6. Divide the batter between the muffin pan cups. It should fill them all 3/4 of the way.

7. Bake for 20-25 minutes. Cool completely before frosting. Repeat with remaining batter.

Frosting:
1. Beat the cream cheese and butter, on medium-high speed, until well combined and white.
2. Slowly pour in the cream of coconut, while the mixer s running on medium. Beat until combined.
3. Lower the mixer to low speed and slowly add the sugar. When the sugar is incorporated, set the mixer to medium and beat for 2-3 more minutes, until white and fluffy.

**If you are making baseball cupcakes, separate the frosting in batches and mix in the colors separately. (leaving most of the frosting white)

4. Frost the cupcakes and decorate. If you are making coconut covered cupcakes, place the coconut flakes into a bowl and dip each cupcake into the coconut flakes.