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Recipe Ingredients


  • 1 3/4 cups sugar
  • 3/4 cup Land O’ Lakes® Butter, softened
  • 1 (3-oz.) package cream cheese, softened
  • 1/4 cup milk
  • 3 Land O’ Lakes® Eggs
  • 1 tsp. vanilla
  • 1 1/2 cups all-purpose flour
  • 1 cup sweetened flaked coconut


  • 3 cups powdered sugar
  • 1/3 cup Land O’ Lakes® Butter, softened
  • 4-oz. white chocolate, melted, cooled slightly
  • 3 to 4 Tbsp. whipping cream or Land O’ Lakes® Half & Half


  • 3/4 cup sweetened flaked coconut
  • White edible glitter or sparkling decorator sugar

Recipe Directions

Heat oven to 350°F. Place mini paper baking cups into 48 mini muffin pan cups; set aside.

Combine sugar, 3/4 cup butter and cream cheese in large bowl; beat at medium speed until creamy. Add milk, eggs and vanilla. Continue beating until well mixed. Stir in flour and 1 cup coconut.

Spoon batter into prepared muffin pan cups. Bake for 15 to 17 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Cool 5 minutes in pan; remove to wire cooling rack.

Meanwhile, combine all frosting ingredients except whipping cream; beat until well mixed. Add whipping cream, 1 tablespoon at a time, until desired spreading consistency. Place frosting into large disposable pastry bag fitted with large star tip; pipe onto cooled cupcakes. Immediately sprinkle with coconut and edible glitter.

TIP: These can be baked in two batches, using 24 mini muffin pan cups each time.

TIP: Frosting can also be piped by spooning frosting into resealable plastic food bag. Snip off small corner of bag.

TIP: When making homemade frosting, be sure butter is softened so it will blend with other ingredients to make a creamy frosting.

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