Coconut Cupcakes
Dan Goldberg
YieldsMakes 30 cupcakesTotal Time1 hr 25 mins
AuthorAmber Bonny Burhans, Grants, NM,
Coconut cakes are always showstoppers at family gatherings. Package all that delicious dessert flavor into a pint-sized liner for a single-serving treat that's a guaranteed crowd pleaser. Instead of paper liners, use the shiny kind instead to dress the cupcakes up.

How to Make It

Step 1
1

Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.

Step 2
2

In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.

Step 3
3

Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.

Step 4
4

Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.

Step 5
5

Note: Nutritional analysis is per cupcake.

Ingredients

 2 3/4 cups butter, at room temperature
 2 cups granulated sugar
 4 large eggs
 2 teaspoons each vanilla and almond extracts
 3 cups all-purpose flour
 1/2 teaspoon each baking powder, baking soda, and salt
 1 cup coconut milk
 1 1/2 cups flaked coconut, plain or toasted
 8 ounces cream cheese, at room temperature
 2 3/4 cups powdered sugar

Directions

Step 1
1

Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.

Step 2
2

In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.

Step 3
3

Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.

Step 4
4

Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.

Step 5
5

Note: Nutritional analysis is per cupcake.

Coconut Cupcakes