Coconut Cupcakes with Coconut Cream Cheese Frosting

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
2 dozen cupcakes
Level:
Easy

Ingredients
  • Coconut Cupcakes:
  • 2 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 1/2 sticks (10 ounces) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 2/3 cup buttermilk
  • 1 1/2 cups sweetened coconut flakes
  • Coconut Cream Cheese Frosting:
  • 1 cup sweetened coconut flakes, lightly toasted, for garnish
  • 24 ounces cream cheese, softened
  • 1 stick (4 ounces) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 4 cups confectioners' sugar
Directions
Watch how to make this recipe.
  • For the cupcakes: Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.

  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.

  • Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.

  • Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.

  • For the frosting: Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.

  • To assemble: Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.


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