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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6 Responses to “Gingerbread Apple Upside Down Cake”

  1. #
    Sophie — January 22, 2010 at 2:27 pm

    That looks delicious!! And perfect for the winter weather.

  2. #
    birdutmasali — January 23, 2010 at 2:34 pm

    I do know and love cooking

    Turkey- istanbul much love to youery nice.

  3. #
    Kathleen — January 25, 2010 at 12:38 am

    This looks yummy! Can’t wait to try this recipe. Thanks for sharing.

  4. #
    chelsea — May 10, 2014 at 12:18 am

    I made this tonight for a birthday and it was truly *amazing*! We all loved it and all the kids came back wanting seconds. I followed the recipe exactly and it came out incredibly moist and gooey, deliciously sweet, and spiced. I used half Granny Smith apples and half Gala. I also only had a 9″ pan and by the time I filled it up I still had enough batter (and some extra apple slices left) to fill another 9″ pan. I didn’t have any extra caramel topping, but decided to just bake the batter with the few left over apple slices. Next time I will double the amount of the caramel topping and cut up two more apples and make two full pans worth. It takes a little bit of time to make, but is not a difficult recipe to follow and is oh-so worth it! Thanks for sharing this!

    • beantownbaker — May 12th, 2014 @ 4:54 pm

      SO glad you enjoyed it! It’s been years since I’ve made this recipe and your comment has me moving it to the top of my to-bake list!

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