Coconut Cupcakes With Coconut Cream Cheese Frosting Recipe #380855
Amazing coconut cupcake recipe, based on Ina Gartner's coconut cake.
by TomorrowsMe
1¼ hours | 45 min prep
SERVES 12 , 12 cupcakes
- 1/4 lb unsalted butter, at room temperature
- 2/3 cup sugar
- 2 large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1/3 teaspoon baking powder
- 1 pinch baking soda
- 1 pinch kosher salt
- 1/3 cup milk
- 4 ounces sweetened flaked coconut, divided
- 8 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract
- 5 ounces confectioners' sugar, sifted
- 1 ounce sweetened flaked coconut, toasted
- Preheat the oven to 375 degrees F.
- Cream the butter and sugar until light yellow and fluffy. Add the eggs and extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter. Mix until just combined. Gently fold in half (2 oz) of the coconut.
- Pour the batter evenly 12 cupcake cups and tap the tray to even batter. Bake for 20 -- 25 minutes, until the tops are browned and a cake tester comes out clean. Cool completely
- For frosting, cream cream cheese and butter with powdered sugar until smooth and fluffy. Add extracts and remaining 2 oz shredded coconut.
- Frost cupcakes, topping with toasted coconut.
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5 stars