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0 from 6 votes

Baby, Baby Cupcakes

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 24 Cupcakes
Calories: 424 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes:
  • 1 ½ 1 ½ cups room temperature butter
  • 2 2 cups sugar
  • 5 5 extra-large eggs at room temperature yes, extra-large makes a difference
  • 1 ½ 1 ½ teaspoons pure vanilla extract
  • 1 ½ 1 ½ teaspoons pure almond extract
  • 3 3 cups flour
  • 1 1 teaspoon baking powder
  • ½ ½ teaspoon baking soda
  • ½ ½ teaspoon salt
  • 1 1 cup buttermilk (see note)
  • 2 2 cups sweetened shredded coconut
Frosting:
  • 1 1 pound cream cheese at room temperature
  • 1 ½ 1 ½ cups room temperature butter
  • 1 1 teaspoon pure vanilla extract
  • ½ ½ teaspoon pure almond extract
  • 1 ½ 1 ½ pounds powdered sugar sifted

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.