Coconut Margarita Ice Cream Cupcakes

There are going to be a few ice cream cupcake posts over the next couple of days. I need to get them all in by the 30th. Be sure to check out the ice cream cupcake roundup at the end of the month (link at end of post).

I made these cupcakes before we started the kitchen renovation (you can even see them in the freezer picture from the first day post). Because I was trying not to throw away any food when the renovation started, I made some really random foods. I had some coconut creme left from the coconut lime cupcakes, and everyone loved those cupcakes so I decided to whip up a batch. I ended up having enough creme to make 3/4 of a batch of cupcakes. I can’t really say how many normal sized cupcakes that recipe would make because I made a variety of cupcakes. But don’t worry I am sure I’ll be making it again (I dipped some in leftover ganache for Hubby to take to work, the rest were used for these ice cream cupcakes).

Once the cupcakes were done, I just needed some ice cream to go with coconut. I headed up to the local JP Licks to see what flavors they had this month. It was my lucky day because they had “Fresh Margarita” Sorbet. As you all know, coconut and lime is one of my favorite flavor combos, so I got a pint without hesitation.

I decided to try a couple options with these cupcakes. For some of them, I did the same thing I did last year, where I had a layer of cupcake, then ice cream (sorbet in this case), then frosting (again, I used up some coconut cream cheese frosting I had in the fridge). For other cupcakes, I cut them in half and put the sorbet in the middle.

I liked the sandwich variety better because it wasn’t so cold against my teeth biting into the cupcake. Hubby also preferred the sandwich variety. But they were all delicious no matter what. *Note* I didn’t make these dairy free, but I did have to try one and they’re REALLY good. If you can find margarita sorbet, I highly recommend this combo.

Coconut cream cheese frosting – from Hello! Cupcake
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut

Beat the cream cheese and butter in a mixer bowl until light and fluffy.

Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream.

Beat in the salt, coconut flavoring, and vanilla extract.

Continue beating until mixture is smooth and spreadable.

Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin.

Fold in the shredded coconut.

I am submitting these cupcakes into the blogging event hosted by Cupcake Project and Scoopalicious. Be sure to check back to vote for their reader’s choice cupcakes. Voting will be the first week in June.

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13 Responses to “Spiced Butternut Squash Cupcakes”

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    1
    Karina — November 19, 2010 at 12:29 pm

    Wow, that sounds interesting and wacky enough to be delicious! I will give them a try for sure.

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    2
    oneordinaryday — November 19, 2010 at 1:02 pm

    This looks gorgeous and I bet it tastes wonderful. I love baking with zucchini and carrots, so this isn’t far-fetched at all. And the ginger on top is the perfect finish.

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    3
    EliFla — November 19, 2010 at 2:21 pm

    HAppy to be your 705th follower!!!
    These cupcakes are wonderful…ciao Flavia

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    4
    Megan — November 19, 2010 at 2:37 pm

    Okay. I thought the lasagna roll-ups were cool, but you’ve out-done yourself here. I’m so intrigued! These are going on my “must bake soon” list!

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    Fun and Fearless in Beantown — November 19, 2010 at 3:33 pm

    You are constantly outdoing yourself with new and interesting ingredients. These look AWESOME!

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    theblogisthenewblack — November 19, 2010 at 4:20 pm

    Wow, what a great idea. Looks delicious!

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    7
    Lauren — November 19, 2010 at 4:23 pm

    Awesome cupcakes! I love adding fruit and veggie purees to baked goods, and must try butternut squash :).

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    8
    Daisy — November 19, 2010 at 4:58 pm

    most favorites of all time! wow!
    What a great idea to use the signature ingredient in a cupcake. these look perfect.

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    9
    Nutmeg Nanny — November 19, 2010 at 5:50 pm

    Yum! I love that you topped it with crystallized ginger…one of my favorites!

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    Kelsey — November 19, 2010 at 5:56 pm

    I love everything about this recipe. What a great post!

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    Kathleen — November 20, 2010 at 2:20 am

    These look amazing!!!!

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    12
    The Small Boston Kitchen — November 20, 2010 at 3:21 pm

    It doesn’t surprise me that you made them into cupcakes! I’m willing to bet I would like these….they look amazing!

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    13
    Sherry G — November 20, 2010 at 6:46 pm

    These look absolutely wonderful! I love cupcakes and I have never thought of trying this. These are bombbb!

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