Cinnamon Coconut Cupcake Recipes

Cinnamon Coconut Cupcakes

•  3 sticks unsalted butter, at room temperature
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons cinnamon
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk
• 4 ounces sweetened shredded coconut

This recipe will make 2 layered cakes or 30 cupcakes.

Peanut Butter Buttercream

• 2/3 cup natural, creamy peanut butter
• 8 tablespoons (1 stick) unsalted butter, softened
• 3/4 cup confectioners' sugar

This recipe makes 1 cup of frosting

For the toasted coconut I toast mine at 300 degrees for about 8 minutes. But watch very carefully because coconut will burn in a matter of seconds.

 

Shake and Bake

Well more like bake and no shake, but hey it sounds fun right?

Ever since going back to work full time and finishing college I have not been on my cooking or baking game......at all.

By the time I get home all I want to do is kick off my shoes, take off my chefs coat and sit down. Who can feel me on that one?

Well not long ago something got into me and I have been wanting to do nothing but cook and bake.

One night I made these yummy treats.

Brownie Cupcakes with Cinnamon Whip Cream 

I made them for a girls night along with a pitcher of sangria and the girls had one with each glass they drank.

They didnt last long and the ones that made it to the next day my Husband made sure to swoop up.

A few days before that for no reason other then to satisfy my sweet tooth I made these.

Cinnamon Coconut Cupcakes with Peanut Butter Buttercream topped with toasted Coconut.

YUM!My kids loved them and so did the Hubby!

Watch for the recipes!