5.0 from 6 votes
Fluffy Coconut Cupcakes (with Buttercream)
Light fluffy coconut cupcakes with a delicious frosting, these are special occasion worthy!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 18
Calories: 540 kcal
Course:
Dessert , Appetizer , Baked Goods
Cuisine:
American
Ingredients
CUPCAKES
- 3 ticks butter softened
- 2 cups granulated white sugar
- 5 large eggs
- 3 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 2.75 cups coconut sweetened
FROSTING
- 8 ounces cream cheese
- 1.5 ticks butter softened
- 1 teaspoon vanilla extract
- 12 ounces powdered sugar sifted
- 1/2 cup coconut (toasted - see notes)
Instructions
- Preheat the oven to 325 degrees F.
- Cream the butter and sugar together until light and fluffy, about 5 minutes.
- With the mixer on low , add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract and mix well.
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients and the milk to the batter in 3 parts - start with dry, add milk, then end with dry.
- Mix until just combined. Fold in 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner about half full.
- 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 then remove to a baking rack and cool completely.
Cup of Yum
FROSTING
- Cream together the cream cheese, butter, and vanilla extract
- Add the powdered sugar and mix until smooth.
- Frost the cupcakes and sprinkle with the remaining coconut.
Notes
- Changing up the flavor of the cupcake: If you like a more pronounced coconut flavor, using coconut extract in place of some of the vanilla is a good way to achieve that!
- You know it's done when you can smell it!
- How to toast coconut on the stove (much like when you toast nuts), set a skillet over medium heat and add the coconut. Do NOT ADD any oil or butter. Cook until the coconut begins turning light/gold brown, stirring constantly (about 5 minutes)
- How to toast coconut in the oven - add the coconut to a baking sheet. Bake at 325 degrees F until light/gold brown (about 6-8 minutes)
Nutrition Information
Calories
540kcal
(27%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
31g
(48%)
Saturated Fat
20g
(100%)
Cholesterol
114mg
(38%)
Sodium
388mg
(16%)
Potassium
176mg
(5%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
867IU
(17%)
Vitamin C
1mg
(1%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 540
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 114mg | 38% |
| Sodium | 388mg | 16% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 867IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.