Description
These coconut cupcakes are just perfect. A combination of coconut milk and extract give them just the right amount of coconut flavor. I also like to use buttermilk to keep the cake nice and moist.
Ingredients
Scale
Cupcakes:
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt, heaping
- 1 stick unsalted butter, softened at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- ½ cup coconut milk
- ½ cup buttermilk
- ½ tsp coconut extract
- ½ tsp vanilla extract
Frosting:
- ¼ cup sweetened coconut flakes
- 4 oz cream cheese, softened at room temperature
- 1 stick unsalted butter, softened at room temperature
- 2 cups confectioner’s sugar
- Pinch salt
- ½ tsp coconut extract
- ¼ tsp vanilla extract
Instructions
- Heat oven & prep pan: Preheat oven to 350°F. Grease or line a standard cupcake tin.
- Toast coconut: Line a baking sheet with parchment paper or a silpat. Spread coconut evenly over baking sheet. Bake for a total of about 10 minutes, stirring every 2 minutes after the first 4-5 minutes.
- Mix dry ingredients: Sift together flour, baking powder, baking soda and salt in a large bowl.
- Mix wet ingredients: Using a standing mixer, beat together butter and sugar over medium speed until pale and fluffy, about 3-5 minutes. Incorporate eggs in 2 additions. In a small bowl, whisk together milks and extracts.
- Mix wet & dry: Alternately add dry and wet ingredients to butter mixture in 2-3 additions each, making sure not to over-mix.
- Bake: Divide batter evenly among prepared cups, filling about 3/4 of the way full. Bake 16-20 minutes, rotating half way through, or until a toothpick inserted into the center comes out clean. Allow to cool for 5-10 minutes in tin. Transfer to a wire rack and allow to cool completely.
- Make frosting: While the cupcakes bake, use a standing mixer fitted with a paddle attachment to beat together butter, cream cheese, and sugar until light and fluffy, about 3 minutes. Make sure to start on low speed and increase to medium as sugar becomes incorporated. Stir in extracts and salt. Transfer frosting to a piping bag with a medium to large round tip. Chill in the fridge for about an hour or until somewhat firmed and easier to pipe.
- Frost & serve: After cupcakes are cooled, pipe frosting in a circular pattern, working from the outside inwards. Top with coconut flakes. Enjoy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 406
- Sugar: 38g
- Sodium: 179mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g