Coconut Cupcakes With Cream Cheese Frosting Recipe

Name: Coconut Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt (heaping); 1 stick Unsalted Butter, Softened At Room Temperature; 1 cup Sugar; 2 whole Large Eggs, At Room Temperature; 1/2 cups Coconut Milk; 1/2 cups Buttermilk; 1/2 teaspoons Coconut Extract; 1/2 teaspoons Vanilla Extract; FOR THE FROSTING:; 1 stick Unsalted Butter, Softened At Room Temperature; 4 ounces, weight Cream Cheese (softened At Room Temperature); 2 cups Confectioners Sugar; 1/2 teaspoons Coconut Extract; 1/4 teaspoons Vanilla Extract; 1 pinch Salt; 1/4 cups Toasted Coconut Flakes, For Topping

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt (heaping)
1 stick Unsalted Butter, Softened At Room Temperature
1 cup Sugar
2 whole Large Eggs, At Room Temperature
1/2 cups Coconut Milk
1/2 cups Buttermilk
1/2 teaspoons Coconut Extract
1/2 teaspoons Vanilla Extract
FOR THE FROSTING:
1 stick Unsalted Butter, Softened At Room Temperature
4 ounces, weight Cream Cheese (softened At Room Temperature)
2 cups Confectioners Sugar
1/2 teaspoons Coconut Extract
1/4 teaspoons Vanilla Extract
1 pinch Salt
1/4 cups Toasted Coconut Flakes, For Topping

1
Preheat oven to 350u00b0F. Grease or line a standard cupcake tin.
2
Sift together flour, baking powder, baking soda and salt in a large bowl. Using a standing mixer, beat together butter and sugar over medium speed until pale and fluffy, about 3-5 minutes. Incorporate eggs in 2 additions. In a small bowl, whisk together milks and extracts. Alternately add dry and wet ingredients to butter mixture in 2-3 additions each, making sure not to over-mix.
3
Divide batter evenly among prepared cups, filling about 3/4 of the way full. Bake 16-20 minutes, rotating half way through, or until a toothpick inserted into the center comes out clean. Allow to cool for 5-10 minutes in tin. Transfer to a wire rack and allow to cool completely.
4
While the cupcakes bake, prepare frosting. Beat together butter, cream cheese, and sugar until light and fluffy, about 3 minutes. Make sure to start on low speed and increase to medium as sugar becomes incorporated. Stir in extracts and salt. Transfer frosting to a piping bag with a medium to large round tip. Chill in the fridge for about an hour or until somewhat firmed and easier to pipe.
5
After cupcakes are cooled, pipe frosting in a circular pattern, working from the outside inwards. Top with coconut flakes. Enjoy.

1471

kcal

Calories

Fat

174

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 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup Flour, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Coconut Cupcakes With 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 Cream Cheese Frosting

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