Coconut Cream Cheese Frosting and Pineapple
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1/2-1 cup of powdered
1/4 cup of sweetened dessicated coconut
Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
Slowly add the powdered sugar.
Fold in the coconut.
Spread onto cooled cupcakes.
Cut up a fresh (seriously, take the extra time and use a fresh one, not canned) pineapple.
Place small wedges onto the cupcakes and serve. There will be plenty left over. Use it for pineapple salsa, cocktails, salads, or drinks. It's spring outside, there's a ton of fresh uses for pineapple. Go crazy.