Coconut Pecan Cupcakes Recipe

Name: Coconut Pecan Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs,; 1/2 cup butter, softened; 1/2 cup shortening; 2 cups sugar; 3/4 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1-1/2 cups all-purpose flour; 1/4 cup cornstarch; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 2 cups sweetened shredded coconut; 1 cup finely chopped pecans; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 3-3/4 cups confectioners' sugar; 3/4 cup chopped pecans

Servings: persons

5 eggs,
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut
1 cup finely chopped pecans
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3-3/4 cups confectioners' sugar
3/4 cup chopped pecans

1
Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2
In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
3
Fill paper-lined muffin cups three-fourths full. Bake at 350u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
4
In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

2198

kcal

Calories

145

Fat

213

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.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 5 eggs,, 1/2 cup butter, softened, 1/2 cup shortening, 2 cups sugar, and more.

Yes, Coconut Pecan 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 Pecan Cupcakes

How did you like this recipe?

Frequently Asked Questions