Mini Coconut Cupcakes Recipe

Name: Mini Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKES:; 3/4 cups Unsalted Butter, Softened; 1-1/2 cup Sugar; 3 whole Eggs; 2 teaspoons Vanilla; 1 cup Sour Cream; 1/2 cups Milk; 2-1/2 cups Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Kosher Salt; FOR THE ICING:; 1 cup Butter, Softened; 3 cups Icing Sugar; 4 Tablespoons Cream; 2 teaspoons Coconut Extract; 2 cups Shredded Sweetened Coconut For Topping

Servings: persons

FOR THE CAKES:
3/4 cups Unsalted Butter, Softened
1-1/2 cup Sugar
3 whole Eggs
2 teaspoons Vanilla
1 cup Sour Cream
1/2 cups Milk
2-1/2 cups Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Kosher Salt
FOR THE ICING:
1 cup Butter, Softened
3 cups Icing Sugar
4 Tablespoons Cream
2 teaspoons Coconut Extract
2 cups Shredded Sweetened Coconut For Topping

1
Preheat oven to 350 F. Line mini muffin pans with 60 mini muffin liners. Set pans aside.
2
In a large bowl cream butter and sugar together until fluffy. Add the eggs one at a time and then beat in vanilla, sour cream and milk. Mix well and set it aside.
3
In another bowl whisk the flour, baking powder, baking soda and salt together. Slowly add the flour into the butter mixture and mix until just incorporated.
4
Spoon batter into a pastry bag fitted with a plain open tip and pipe 2/3 full into each cupcake liner. Bake for 12-15 minutes or until they bounce back to a light touch and are lightly golden. Remove pan form the oven and let cupcakes cool on wire racks completely.
5
For the icing, cream the butter in a large bowl. Carefully incorporate the rest of the icing ingredients (except the shredded coconut, which is for the topping). When you do this, alternate adding parts of the the icing sugar with the cream and the coconut extract and continue beating until light and fluffy. Place icing in a piping bag with a desired tip and pipe the icing onto the cupcakes. You don't have to be fancy.
6
Place 2 cups of coconut in a bowl and dunk the iced tops of the cupcakes in. Add more coconut to the bowl if you need to. Place in a covered container until you are ready to eat them. Enjoy!!
7
Adapted from Barefoot Contessa's Blueberry Coffeecake Muffins

1642

kcal

Calories

106

Fat

161

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: FOR THE CAKES:, 3/4 cups Unsalted Butter, Softened, 1-1/2 cup Sugar, 3 whole Eggs, and more.

Yes, Mini 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.

Mini Coconut Cupcakes

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