Mini Macaroon Cupcakes

Looking through a Land o Lakes Holiday cookbook, I found these little gems which I will bake to take Thursday. They are just perfect for the Springtime brunch/lunches. Since Easter is Sunday, I will be using a little colored coconut to sprinkle on the top.

Cupcake Batter:

1 3/4 cup sugar

3/4 cup softened  Land o Lakes butter

1 (3 oz) package of cream cheese, room temperature

1/4 cup milk

3 eggs at room temp

1 teas vanilla

1 1/2 cups all purpose flour

1 cup sweetened coconut


1/3 cup butter, softened

4 oz white chocolate, melted, cooled slightly

3 cups powdered sugar

3 to 4 tables Land O Lakes half & half

3/4 cup sweetened coconut (I will tint mine light pink)

White edible glitter or sparkling decorator sugar

Heat oven to 350. Place mini paper baking cup liners into 48 mini-muffin pan cups; set aside.

Combine sugar, 3/4 butter and cream cheese in a large bowl; beat at medium speed until creamy. Add milk, eggs and vanilla. Continue beating until well mixed. Stir in flour and1 cup coconut. Spoon batter into prepared pan cups. Bake for abut 13-17 minutes, depending on your oven, until toothpick inserted in middle comes out clean.

Cool 5 -10 minutes on cooling rack.

Meanwhile, combine butter and white chocolate; mix well. Add powdered sugar and half & half, 1 tables at a time until desired spreading consistency.  Since I like the flavor of almond, I add 1 teas almond extract to the frosting. Frost cooled cupcakes by piping on frosting and then sprinkling a little coconut on top with the decorator sugar.




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