Coconut Cupcakes with Malted Buttercream Frosting

I'm sharing the recipe for these sweet little cupcakes over at 30 Days today.

These coconut cupcakes are all dressed up for Easter with a nest of toasted coconut and one of my favorite Easter candies...Robin Eggs.

Go get the recipe here.

A little rainbow love

Last week the kids and I made rainbow cupcakes.

Just a white cake mix, prepared as directed on the box and divided into six bowls with added food coloring.

Then layer the colors in the cupcake liners...easy peasy.

It's a happy mess and you can't NOT be happy eating one. They are just too fun!

Top with whipped cream or my favorite cream cheese frosting:

2 (8 oz) blocks of cream cheese, softened

1 c. butter (2 sticks), softened

1 pound confectioners' sugar

1 tsp. vanilla extract

In a mixing bowl fitted with a paddle attachment, mix cream cheese and butter until well blended. 

Add confectioners' sugar and vanilla and mix until combined.

Pipe or spread on cupcakes/cake.

Refrigerate or freeze any remaining frosting.

I've also done this in a cake form, instead of cupcakes. Both are fun and happy.

I love rainbows...I even have a Rainbow Pinterest board. Check it out here.

Have a beautiful day!