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"Coconut-Mocha Cupcakes".... Rich, coffee infused cupcakes topped with mocha buttercream and toasted coconut.

These Heath Bar Cupcakes have that delicious, buttery toffee flavor baked right into the cake. They’re then topped with my favorite buttercream frosting and a drizzle of rich, dark chocolate ganache. As if that wasn’t enough, I nestled a piece of Heath Bar directly on top of each cupcake for a finishing touch.

Coconut Cupcakes For the Frosting.... 9 ounces of coconut milk 2 cups (4 sticks) unsalted butter, room temperature zest of 2 medium limes 1.5 pounds (about 5 3/4 cups) confectioners' sugar 1 teaspoon pure vanilla extract 1/2 teaspoon coconut extract

ice cream cone cupcakes--my mom made these for me when I was growing up! LOVE these!

Utterly gorgeous cupcake with exquisite hydrangea blossoms surrounding a single blue rose in full bloom. Created by talented sugar artist Leslea Matsis, New Zealand....

Pumpkin spice cupcakes topped with whipped cream cheese frosting, Halloween sprinkles, and a marshmallow fondant pumpkin!

DIY Cactus Cupcakes ~ Instructions for the tall ribbed cactus only, the others I could figure out