Coconut Cupcakes with Coconut Cream Cheese Frosting
- Level: Easy
- Yield: 2 dozen cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 488
- Total Fat
- 30
- Saturated Fat
- 19
- Carbohydrates
- 52
- Dietary Fiber
- 2
- Sugar
- 38
- Protein
- 5
- Cholesterol
- 106
- Sodium
- 275
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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
- 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.