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The original recipe uses vanilla extract and almond extract. As I am all about coconut, I have changed the recipe to vanilla extract and coconut extract in the cupcakes and coconut extract in the frosting.


  • 1 pound (2 packages) cream cheese, at room temperature
  • 3/4 pound (3 sticks) unsalted butter, at room temperature
  • 2 teaspoons coconut extract
  • 1-1/2 pounds icing sugar, sifted


  • Sift the icing sugar into a bowl and set aside.
  • In the bowl of an electric mixer, cream together the cream cheese and the butter until light and well-mixed, about 2 minutes.
  • Add the coconut extract and mix well.
  • Add the icing sugar and mix until smooth.
  • Frost the cupcakes to your heart's content.
  • Enjoy!

Categories: Dessert  Frosting 
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