Coconut Cupcakes 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.
Pairs Well With
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.