Coconut Cupcakes Recipe

Name: Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0. 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.
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.
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.
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.
5
Note: Nutritional analysis is per cupcake.

2535

kcal

Calories

158

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 3/4 cups butter, at room temperature, 2 cups granulated sugar, 4 large eggs, 2 teaspoons each vanilla and almond extracts, and more.

Yes, Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cupcakes

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