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Coconut Cupcakes

Total Time
1 hr 25 mins

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.

Coconut Cupcakes

Dan Goldberg
 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
Step 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

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

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

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

Note: Nutritional analysis is per cupcake.

Nutrition Facts

Amount Per Serving
Calories 359Calories from Fat 58
% Daily Value *
Total Fat 23g36%

Saturated Fat 15g75%
Cholesterol 82mg28%
Sodium 282mg12%
Total Carbohydrate 36g12%

Dietary Fiber 0.6g3%
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.