1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
3 cups powdered sugar
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Let's Make It
Heat oven to 350ºF.
Beat first 4 ingredients, 1 cup coconut milk and lime juice in large bowl with mixer until blended. Stir in 3/4 cup shredded coconut; spoon into 24 paper-lined muffin cups.
Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
Meanwhile, cook remaining milk in saucepan on medium heat 10 min. or until reduced to about 1/4 cup, stirring frequently. Cool completely.
Beat cream cheese, butter, vanilla, lime zest and cooled milk in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Spread over cupcakes; sprinkle with remaining shredded coconut.
With built-in portion control, cupcakes make perfect party fare. This recipe makes 24 servings, enough to feed a crowd.
Sprinkle 1/2 cup finely chopped fresh pineapple over frosted cupcakes just before serving.
How to Store
Keep frosted cupcakes refrigerated.
Serve this delicious recipe with GOYA® Coconut Water or your favorite prepared CRYSTAL LIGHT Drink Mix.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.