From birthday parties to the homecomings, cupcakes are a delight of every celebration. These handy dandy cakes can be customized best into any desired flavor using various toppings. These coconut cupcakes are generously topped with crunchy coconut shreds. Inside the batter is baked with inviting almond and vanilla extracts. So it's a perfect combination of all that we love in the confectioneries. Smart Recipes, American Recipes, Dairy,Eggs,Grains Recipes, Recipes Dairy,Eggs,Grains American Coconut Cupcakes Coconut Cupcakes Recipe | PT55M Serves 12 Ingredients: 1.5 Pounds Unsalted Butter 2 Cups Sugar 5 Large Eggs 2 Teaspoons Vanilla Extract 2 Teaspoons Almond Extract 3 Cups All-Purpose Flour 1 Teaspoon Baking Powder 0.5 Teaspoon Baking Soda 0.5 Teaspoon Kosher Salt 1 Cup Buttermilk 0.5 Pound Sweetened Coconut 1 Pound Cream Cheese 1.5 Pounds Confectioners Sugar 0.5 Cup Sweetened Coconut 0.75 Pound Unsalted Butter 0.5 Teaspoon Vanilla Extract 0.5 Teaspoon Almond Extract Preheat the oven to 325 degrees. Meanwhile, line 18-20 muffin tins with paper liners. In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside. In the bowl of a stand mixer, fitted with the paddle attachment, cream sugar and 1 1/2 pounds of butter until fluffy and light. Slowly, add eggs 1 at a time and beat on low speed until well combined, scraping the bowl after each addition. Add the vanilla and almond extracts, and mix until well combined. Alternate adding 1/3 of the flour mixture and 1/3 of the buttermilk and mix until just combined. Gently fold in the toasted coconut. Fill each muffin tin with the prepared batter, and bake for 30 minutes, or until a thoothpick insterted in the center comes out clean. Remove the cupcakes from the muffin tins and allow to cool completly on a wire cooling rack. For the frosting: In the bowl of a stand mixer, fitted with the paddle attachment, add 3/4 pound of butter, cream cheese, and vanilla and almond extracts and beat on low speed until creamy. Add confectioners sugar and beat until smooth. Frost each cupcake nicely and serve with the sprinkling of toasted coconut shreds.

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