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Sweet mellow coconut pairs well with zesty cilantro in this playful treat. And if you don’t have cilantro, this would also work well with lemon balm. 

Ingredients

Servings: 12

  • 1 box Pound Cake Mix (I used Betty Crocker)
  • 3/4 cup Milk
  • 2 eggs
  • 1/4 tsp ground Cinnamon
  • 1 tsp Vanilla Extract
  • 1/4 cup Sweetened Flaked Coconut
  • 1/4  cups Cilantro, finely chopped
  • 1-3/4 cups Confectioners Sugar
  • 1/4 cup Butter, softened
  • Zest of 1 Lime, finely chopped
  • Juice from 1 Lime
  • 1-2 tbsp Milk (as needed)

Instructions

  1. Preheat oven to 350 degrees and line cupcake pan with paper cupcake liners.
  2. Add cake mix, milk, eggs, cinnamon and vanilla to a large mixing bowl.
  3. Mix on low for 30 seconds. Increase mixer speed to medium and mix for 3 minutes.
  4. Fold in coconut and cilantro.
  5. Fill each cupcake liner halfway.
  6. Bake for 20 minutes. Remove from baking pan and cool on a wire rack.
  7. For the frosting, combine confectioners sugar, butter, milk, lime zest and juice with a mixer in a medium bowl. Beat for 1-2 minutes until very creamy.
  8. Add milk a tablespoon at a time to get the consistency you like.
  9. Decorate cupcakes as desired.

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