Coconut Cupcakes With Coconut Cream Cheese Frosting Recipe

Name: Coconut Cupcakes With Coconut Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb unsalted butter, at room temperature; ⅔ cup sugar; 2 large eggs, at room temperature; ½ teaspoon pure vanilla extract; ½ teaspoon almond extract; 1 cup all-purpose flour; ⅓ teaspoon baking powder; 1 pinch baking soda; 1 pinch kosher salt; ⅓ cup milk; 4 ounces sweetened flaked coconut, divided; 8 ounces cream cheese, at room temperature; 4 tablespoons unsalted butter, at room temperature; ¼ teaspoon pure vanilla extract; ⅛ teaspoon almond extract; 5 ounces confectioners' sugar, sifted; 1 ounce sweetened flaked coconut, toasted

Servings: persons

14 lb unsalted butter, at room temperature
⅔ cup sugar
2 large eggs, at room temperature
½ teaspoon pure vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
⅓ teaspoon baking powder
1 pinch baking soda
1 pinch kosher salt
⅓ cup milk
4 ounces sweetened flaked coconut, divided
8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
¼ teaspoon pure vanilla extract
⅛ teaspoon almond extract
5 ounces confectioners' sugar, sifted
1 ounce sweetened flaked coconut, toasted

1
Preheat the oven to 375 degrees F.
2
Cream the butter and sugar until light yellow and fluffy.
3
Add the eggs and extracts and mix well.
4
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
5
With the mixer on low speed, alternately add the dry ingredients and the milk to the batter.
6
Mix until just combined.
7
Gently fold in half (2 oz) of the coconut.
8
Pour the batter evenly 12 cupcake cups and tap the tray to even batter.
9
Bake for 20 -- 25 minutes, until the tops are browned and a cake tester comes out clean.
10
Cool completely
11
For frosting, cream cream cheese and butter with powdered sugar until smooth and fluffy.
12
Add extracts and remaining 2 oz shredded coconut.
13
Frost cupcakes, topping with toasted coconut.

12144

kcal

Calories

1323

Fat

112

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 17 ingredients. The key ingredients include: 14 lb unsalted butter, at room temperature, ⅔ cup sugar, 2 large eggs, at room temperature, ½ teaspoon pure vanilla extract, and more.

Yes, Coconut Cupcakes With Coconut Cream Cheese Frosting 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 With Coconut Cream Cheese Frosting

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