| Cupcakes | ||
|---|---|---|
| 1 1⁄2 | c | flour |
| 1 1⁄2 | tsp | baking powder |
| 1⁄4 | tsp | allspice |
| 1⁄4 | tsp | salt |
| 1⁄3 | c | granulated sugar |
| 1⁄3 | c | brown sugar |
| 1⁄3 | c | canola oil |
| 2 | eggs | |
| 2 | tsp | vanilla |
| 1⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄3 | c | milk |
| 1⁄3 | c | shredded coconut |
| 1 | tsp | lemon zest |
| Buttery Cream Cheese Frosting | ||
| 2 | oz | cream cheese |
| 1⁄2 | stick | butter |
| 1⁄2 | tsp | vanilla |
| 1 | bag | powdered sugar |
Preheat oven to 350°
In a bowl, combine flour, baking powder, allspice and salt. Set aside.
In another large bowl, beat oil and sugars. Add eggs, then vanilla. Add yogurt. Fold in flour mixture.
Gently mix in coconut and lemon zest.
Pour into lined or greased baking cups and bake for 18 minutes. Let cool before frosting.
In a small saucepan, melt cream cheese, butter, and vanilla.
Gradually add in powdered sugar, one cup at a time, beating until smooth before adding the next cup. Continue doing so until frosting is viscous (you will use about 4 cups of sugar).
Frost cupcakes while frosting is still warm.
