Auntie Em's Coconut Cupcakes
"These are billowy, irresistible coconut cupcakes with a coconut cream cheese frosting. Just the thing to have when you really need a coconut fix. The recipe is adapted from Auntie Em's, (auntieemskitchen.com) a hundred year old restaurant located in the Eagle Rock community of Los Angeles. It features home cooking."
photo by ChefLee
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
18 cupcakes
- Serves:
- 18
ingredients
- 2 1⁄3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 3 eggs
- 1 1⁄2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 1 1⁄3 cups sugar
- 1 3⁄4 cups sweetened flaked coconut
-
FROSTING
- 1⁄2 lb cream cheese, at room temperature
- 5⁄8 cup butter, at room temperature
- 3 1⁄3 cups powdered sugar (iceing sugar)
- 1 teaspoon vanilla extract
- 1 1⁄2 cups sweetened flaked coconut
directions
-
MUFFINS:
- Preheat the oven to 325 degrees F.
- In a medium bowl, sift the flour, baking soda and salt and set aside.
- In the large bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract and sugar.
- On low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix.
- Gently fold in the coconut.
- Place 18 paper muffin-tin-liners into muffin-tin cups (or grease the cups with butter).
- Fill each cup with a generous 1/4 cup of batter, so that it comes 3/4 th's up the side of each cup.
- Bake for 20 to 25 minutes, until a wood pick inserted in the middle comes out clean.
- Remove the cupcakes to a rack and allow to cool completely.
- FROSTING.
- Beat the cream cheese on low speed until smooth, scrape down the sides of the bowl.
- Add the butter and continue mixing on medium speed until smooth.
- Scrape down the bowl again.
- Add the powdered sugar in three additions at low speed, after each addition scrape down the bowl again.
- Add 1 teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
- Frost each cupcakes with 3 teaspoon frosting and sprinkle with shredded
- coconut.
- The cupcakes will keep for about 3 days.
Questions & Replies
-
The 1 3/4 coconut is divided- why? It says and extra for decorating. What is the plan for the 1/2 that isn’t added to the batter?
Reviews
-
What a great tasting cupcake. Loved the frosting and the coconu in the cupcake as well. Everyone who loves coconut should try this recipe. -
Wonderful, moist cupcakes!!! I love that the coconut is in the cake batter as well as on the icing!! I used Baker's brand coconut in the batter and then I used organic raw coconut shavings, that I toasted, on top. I completely forgot to put in the almond extract until they were baking, which I thought might be a huge error but I thought they tasted great!! They were nice and coconutty and vanilla-flavored! I will probably leave it out next time I make them too!! Thanks for posting this great recipe!!!! Will definitely make again and again!! -
This coconut cupcake recipe is wonderful! The shredded coconut is added in the cake batter and the light and fluffy buttercream frosting...YUM! I've had to substitute a few items since my husband is allergic to wheat, gluten and dairy. Surprisingly, it was very delicious and moist! If you are looking to make a gluten & diary free coconut cupcake, I substituted with the following items: white rice flour, organic almond milk, Earth Balance dairy-free butter, Tofutti (soy-imitation cream cheese), and for the buttermilk use warmed almond milk with 1 1/2 Tbsp of fresh lemon juice or vinegar. Overall, you will enjoy this cupcake either way! :-)
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
