Coconut Cupcakes
User Reviews
5
Coconut Cupcakes
Description
Coconut Cupcakes are made with a batter combining cake flour, sugar, baking powder, and coconut-flavored pudding mix to enhance moisture and tenderness. Coconut milk and coconut extract in the wet ingredients infuse the batter with subtle coconut flavor. Beaten butter and eggs contribute structure and richness, resulting in light, tender cupcakes once baked.
The accompanying frosting blends softened butter and cream cheese with powdered sugar and coconut extract, creating a creamy and sweet topping. Heavy cream or similar liquids adjust the consistency for spreading. Sweetened flaked coconut sprinkled on top adds texture and reinforces the coconut theme visually and in taste.
This cupcake is suitable for dessert occasions where a mildly coconut-flavored treat with a creamy frosting is desired. The use of pudding mix in the batter helps keep the crumb moist and flavorful without additional coconut ingredients.
Ingredients
- 2 1/2 cups cake flour
- 1 3/4 cups sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup dry instant pudding mix (coconut, vanilla, or white chocolate)
- 1 cup butter (softened, cut into cubes)
- 1 cup coconut milk canned, unsweetened
- 1/3 cup buttermilk
- 4 large egg white
- 1 large egg
- 1 to 2 teaspoons coconut extract
Sweet Coconut Cream Cheese Frosting:
- 1 cup butter (softened)
- (1) ounce pkg. cream cheese (softened)
- 5 cups powdered sugar
- 2 Tablespoons heavy cream or milk or cream of coconut or coconut creamer
- 1 teaspoon coconut extract
- 1/2 cup sweetened flaked coconut (for garnish)
Instructions
- Preheat oven to 350 degrees. In a stand mixer, stir together flour, baking powder, sugar, salt, and dry pudding mix.
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- In a small bowl, whisk together coconut milk, buttermilk, egg whites, egg, and coconut extract. Add the 1/2 of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined. Take a spatula and scrape the sides of the bowl.
- Fill cupcake or muffin pan with cupcake liners. Lightly spray cooking spray, if desired. Spoon cake batter into each cupcake liner, filling about 3/4 full.
- Bake for about 14-17 minutes. Check for doneness by placing a cake tester or toothpick in the center of the cake. Let cool.
Sweet Cream Cheese Coconut Frosting:
- In a mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Stir in powdered sugar and heavy cream, milk, coconut creamer, or cream of coconut. Add coconut extract.
- Once the cupcakes have cooled, pipe the frosting on each cupcake. Sprinkle with sweetened flaked coconut.
User Reviews
Overall Rating
5
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