Best Ever Coconut Cupcakes
photo by Sue G.
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
24
ingredients
-
CUPCAKES
- 2 1⁄2 cups flour
- 2 cups sugar
- 1 1⁄2 cups sweetened flaked coconut
- 2⁄3 cup buttermilk
- 5 eggs
- 1 1⁄4 cups butter
- 1 1⁄2 teaspoons vanilla extract or 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon coconut extract
- 1⁄2 teaspoon baking soda
-
FROSTING
- 16 ounces cream cheese
- 1⁄2 cup butter
- 6 cups confectioners' sugar
- 2 teaspoons vanilla extract or 2 teaspoons pure vanilla extract
- 2 cups sweetened flaked coconut, toasted
directions
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin pan with liners.
- Blend all cupcake ingredients in a mixer.
- Fill cupcake liners 2/3 full.
- Bake 15 minutes or until toothpick comes out clean.
- Cool.
- Mix all frosting ingredients together except coconut.
- Frost cupcakes and top with toasted coconut.
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Reviews
-
Easy, basic recipes for both the cupcakes and the frosting. I did cut both in half because I didn't need 24 cupcakes. I had more than enough batter and frosting for the 12 cupcakes, with plenty of frosting to spare. The cupcakes themselves are a bit on the dry side, but still delicious. The frosting came out too sweet. Because the frosting recipe makes so much, you could probably cut the confectioner's sugar back by a cup. I had at least that much left over. Oh, and you might want to spray the cupcake liners with cooking oil first, to prevent the cupcakes from sticking. Update: Refrigerated in air tight container. Yummy the second and third days. Kids and anyone with a sweet tooth would love these. Recommend for special occasions.
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