Coconut Cupcakes With White Chocolate Cream Cheese Frosting Recipe

Name: Coconut Cupcakes With White Chocolate Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cupcakes; 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon table salt; 3 large egg whites; 3/4 cup coconut milk or 3/4 cup whole milk; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 3/4 cup sugar; 1/2 cup unsalted butter, room temperature (1 stick); 1 cup sweetened flaked coconut; Frosting; 8 ounces cream cheese, room temperature (do not use nonfat); 1/2 cup unsalted butter, room temperature (1 stick); 2 ounces white chocolate, melted; 1/2 lime, juice of; 2 cups powdered sugar; 1 1/2 cups sweetened flaked coconut (for topping)

Servings: persons

For the Cupcakes
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
3 large egg whites
3/4 cup coconut milk or 3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
1 cup sweetened flaked coconut
Frosting
8 ounces cream cheese, room temperature (do not use nonfat)
1/2 cup unsalted butter, room temperature (1 stick)
2 ounces white chocolate, melted
1/2 lime, juice of
2 cups powdered sugar
1 1/2 cups sweetened flaked coconut (for topping)

1
Preheat oven to 350u00b0F.
2
Line a regular sized muffin tin with cupcake papers.
3
Sift flour, baking powder and salt together in a bowl.
4
In a measuring cup combine egg whites, coconut milk and extracts.
5
Cream together sugar and butter with an electric mixer on medium speed.
6
Blend until butter lightens in color and texture, 4 minutes.
7
Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
8
Fold in coconut using a rubber spatula.
9
Scoop batter into prepared tin, filling each about 3/4 full.
10
Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
11
Cool in the pan 5 minutes; remove completely.
12
For frosting, beat cream cheese and butter with an electric mixer until smooth.
13
Add melted white chocolate and lime juice; beat to blend.
14
Add powdered sugar and beat until smooth (it will be gooey).
15
Spread 3 Tbsp frosting on each cupcake.
16
Top cupcakes with coconut.

1395

kcal

Calories

Fat

155

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 18 ingredients. The key ingredients include: For the Cupcakes, 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon table salt, and more.

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

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