Coconut Cupcakes

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mmmmmmmmmm, loved it, just loved it, we had my in-lows over, and all of them loved the cupcakes, thank you, I would share a photo or two, but I don't know how:d you can find them on my facebook page:d

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I use this frosting for everything!

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needed some tweaks. Almond flavor is too overpowering: tweaked version I used 2 tsp vanilla and 1 almond instead of 1 1/2 each and that was plenty on the almond flavoring. A bit dry: I added some coconut milk to add more coconut flavor and moisture as well.I got 36 cupcakes!

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These were yummy. I did not think they were dry at all. It does make over 2 dozen regular size cupcakes. When I saw how much frosting there was, I decided to have filling in some of them. Delicious!!

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This recipe is so dry!. These cakes were basically muffins!
The Frosting Was delicious. The cake dry to wet ratio is so off! If you follow the recipe to a "T" you will find that the cakes have a hard top that is almost crunchy!

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I got 24 cupcakes from the recipe using a hand held mixer. The cake has a lovely flavor but is a little dry I thought. The frosting recipe makes too much even after slathering generously. My husband says he's going to use the leftover frosting to put on peanut butter sandwiches for his lunch this week. Made these for my friend's b-day and they were a big hit. Will definitely make again.

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Excellent...tender, moist and flavorful! Ina yields 18-20 cupcakes; I got 28 standard size cupcakes from 12 inch pans. I filled evenly to brim and they rose very nicely. Cooked 18-20 minutes, not 25-35 as recipe states. Came out light golden brown. I made these before and did not beat eggs and sugar the full 5 minutes, maybe a minute or two, and yielded 18 cupcakes...those were more dense. Frosting makes a HUGE recipe so you could easily cut in half and have plenty for 20 cupcakes. I did make full frosting recipe and cut sugar by a cup. Plenty sweet. Taking to my friend's 50th birthday party today!

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No good. The cupcakes had no flavor. I'm going to try this recipe again but add some Coco Lopez to the batter and see what happens.

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Dont know what I did wrong...or right, but I got nearly 36 good sized cupcakes. They are very very good, but a tad too sweet for my liking and I have a sweet tooth. I will reduce the sugar by 1/4 cup. I made a rum and brown sugar cream cheese frosting. Delicious!

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I made these cupcakes twice now. The first time, the almond extract was too overpowering. My fiance said it made the whole cupcake taste fake even though I used high quality pure almond extract. The second time, I used only 1/2 tsp almond extract and 2 T coconut milk. I think it gave it a more coconut flavor. I was also able to make 30 cupcakes. Oh and as previous reviewers stated, you MUST beat the sugar and butter until fluffy or you will end up with a dense cupcake.