Coconut Cream Cupcakes

Happy Father’s Day!!!!!!  My Dad is the BEST.  No, you think your Dad is?  Well, let’s just agree to disagree, shall we?

I was thinking about my Dad and memories from when I was younger.  And I few reasons why my Dad rocks.

Can I share a few with you?

My Dad taught me how to whistle.  And didn’t get upset when I became a better whistler than him.

My Dad used to throw me into fits of giggles when he talked in his Donald Duck voice.

My Dad and I share the EXACT same sense of humor, much to the dismay of my Mom.

My Dad and I also share of love of trashy reality TV.  I know that we’ll soon both be obsessing over Big Brother!!

My youngest memory was my Dad bringing home a toy box with toys inside for my 3rd birthday.

When I was 18, I got a tattoo on my ankle.  Oh man, my Dad was mad.  He left me a note on the kitchen table telling me how disappointed he was and that I had to give back the Phillips 66 gas credit card.  Oops.  But he gave it back to about a month later.  😉

My Dad once was making meatloaf for Sunday lunch.  He started screaming for me to come quick.  There was red everywhere and he yelled that he cut himself.  I screamed and ran to get my Mom.  He proceeded to crack up laughing.  It was only ketchup.  I still remember that story every time I eat meatloaf.

Happy Father’s Day, Dad!  I hope you enjoy these cupcakes later today.  :)

Coconut Cream Cupcakes

Recipe from How Sweet It Is


For the cupcakes:

1 1/2 cup flour
1 tsp baking powder
1 cup sugar
1/2 cup butter
2 eggs
1 tsp vanilla
1/4 cup coconut milk–You can find coconut milk in the Asian cooking aisle at the grocery store.
1/4 cup heavy cream
3/4 cup flaked coconut

For the frosting:

1 stick butter, softened
2 8 oz blocks of cream cheese, softened
1.5 lbs powdered sugar
1 tsp vanilla
3.4 oz package Jello instant coconut cream pudding
flaked coconut for garnish

To make the cupcakes:

Preheat oven to 350.

Combine the flour and baking soda in a bowl.  Set aside.

In a mixer, cream the butter, sugar, and eggs together until fluffy.  Add the vanilla and mix.

Add half of the flour mixture to the wet ingredients.  Mix until just combined.  Now, add the coconut milk and heavy cream to the wet ingredients.  Once mixed, add the second half of the flour mixture to the wet ingredients.  Fold in the flaked coconut.

Pour batter into cupcake liners.  Bake for 20-25 minutes.  Remove from oven.  Place cupcakes on wire rack to cool before frosting.

Makes about 12-16 cupcakes.  Mine made 12 big cupcakes.

To make the frosting:

In a mixer, cream together the butter and cream cheese.  Add in the powdered sugar gradually.  Add in the vanilla extract and mix.  Finally, add in the instant pudding mix.  Mix until smooth and creamy.  Frost cupcake and top with flaked coconut for garnish.

*Note:  this made WAY more frosting that I needed.  Not that it’s necessarily a bad thing.  😉

Love you, Dad!!