Baby, Baby Cupcakes
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5
4 reviews
Excellent
Baby, Baby Cupcakes
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Cupcakes:
- 1 ½ cups butter room temperature
- 2 cups sugar
- 5 extra-large egg yes, extra-large makes a difference, at room temperature
- 1 ½ teaspoons vanilla extract pure
- 1 ½ teaspoons almond extract pure
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk see note
- 2 cups coconut sweetened shredded
Frosting:
- 1 pound cream cheese at room temperature
- 1 ½ cups butter room temperature
- 1 teaspoon vanilla extract pure
- ½ teaspoon almond extract pure
- 1 ½ pounds powdered sugar sifted
Instructions
- Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about five minutes (of course this would work with a handheld mixer, also). With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in one cup of the coconut.
- Line a muffin pan with paper liners. Fill each liner three-quarters full with batter. Bake for 22-25 minutes, until the tops are brown and a toothpick comes out clean (don’t overbake or cupcakes will be dry!). Allow to cool in the pan for five minutes. Remove to a baking rack and cool completely.
- Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
- Frost the cupcakes and sprinkle with the remaining coconut (of course, I didn’t sprinkle the coconut on top of my baby cupcakes, but that would be a delicious alternative to making baby cupcakes).
Notes
- Frosting: I halved the frosting recipe and had enough to frost 28 cupcakes plus about 2 cups to spare so beware, this recipe makes a lot of frosting.
Nutrition Information
Show Details
Serving
1 Cupcake
Calories
424kcal
(21%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
16g
(80%)
Cholesterol
101mg
(34%)
Sodium
319mg
(13%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 24Cupcakes
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1 Cupcake | |
| Calories | 424kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 101mg | 34% |
| Sodium | 319mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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