~ Coconut Cupcakes & Luscious Frosting ~ Yum

Cassie *

By
@1lovetocook1x

Love coconut & love these cupcakes. The frosting is delicious!

I tweaked the cupcake recipe from a cookbook I own and the frosting is my recipe.

Enjoy!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12
Prep:
10 Min
Cook:
30 Min
Method:
Bake

Ingredients

12 Tbsp
or 3/4 cup - butter, softened
2
xl eggs
1 1/2 c
flour
1 c
sugar
1 tsp
coconut extract
1/2 tsp
vanilla extract
1/2 tsp
baking powder
1/4 tsp
each - baking soda & salt
1/2 c
buttermilk
1 c
shredded coconut

FROSTING

1 - 8 oz
softened, cream cheese
1/4 c
softened, butter
2 - 3 Tbsp
milk
1 tsp
coconut extract
3 c
confectioners' sugar
1 c
toasted, coconut

Step-By-Step

1Preheat oven to 325 degree F.

In a large mixing bowl, beat butter and sugar on high until light & fluffy. Making sure sugar is thoroughly combined. Lower speed and add eggs one at a time, thoroughly blending after each. Mix in the extracts then fold in the coconut.
2Sift flour, salt, baking powder and baking soda. Start adding flour mixture alternating with buttermilk, start and end with flour.

Fill cupcake liners with batter and bake for 25 - 30 minutes or until pick comes out clean. Cool for 10 minutes then finish cooling on rack. ( I use silicone liners, so I move them to rack as soon as finished baking.)

While cupcakes are baking - toast coconut. I just place in a skillet evenly spread and over low heat - keep tossing until desired brownness. Make sure not to burn. It won't take long.
3Make frosting:

In a medium bowl, mix the cream cheese with the butter until thoroughly blended. Add extracts, confectioners sugar and milk. Beat until smooth and creamy.
4Once cupcakes are cool, liberally frost with the delicious icing. Sprinkle with toasted coconut and enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American