Coconut Cupcakes
User Reviews
5
Coconut Cupcakes
Description
The cupcake batter combines room temperature butter creamed with sugar, followed by the gradual addition of large eggs and flavoring extracts. A mixture of flour, baking powder, baking soda, and salt is sifted and alternated with buttermilk to produce a smooth, well-balanced batter. Sweetened shredded coconut folded into the batter provides bursts of chewy coconut flavor within the tender crumb.
Baked in paper liners at a moderate temperature for 25 to 35 minutes, the cupcakes develop lightly browned tops and a toothpick test confirms doneness. Once cooled, the cupcakes are topped with a cream cheese frosting made by creaming together cream cheese, butter, flavor extracts, powdered sugar, and garnished with toasted sweetened coconut for added texture contrast.
These cupcakes serve well as dessert or for gatherings where individual servings are preferred. Their balanced coconut flavor and moist crumb appeal to those who enjoy nutty, creamy sweets with a subtle almond undertone.
Ingredients
Cupcakes
- 12 ounces butter room temperature, unsalted
- 2 cups sugar (14 ounces)
- 5 egg room temperature, extra-large
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 3 cups flour (13 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 7 ounces coconut sweetened shredded
Cream Cheese Frosting
- 16 ounces cream cheese room temperature
- 12 ounces butter room temperature, unsalted
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon almond extract
- 24 ounces powdered sugar sifted
- 7 ounces coconut toasted, sweetened shredded
Instructions
- Preheat the oven to 325 degrees F.
- 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 5 minutes.
- 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 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner to the top with batter.
- Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Cream Cheese 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 each cupcake with cream cheese frosting then top with remaining coconut.
- Decorate coconut nests with candy Easter eggs. (optional)
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cupcakes
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 518kcal | 26% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 32g | 49% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 173mg | 7% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 881IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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