Coconut Cupcakes With Cream Cheese Frosting
photo by Dona England
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
24 cupcakes
ingredients
-
Cupcakes
- 3 cups cake flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 5 large eggs
- 3⁄4 lb unsalted butter, room temperature
- 2 cups sugar
- 1 1⁄2 teaspoons pure vanilla extract
- 1 1⁄2 teaspoons almond extract
- 1 cup buttermilk
- 1 lb sweetened flaked coconut
-
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 8 tablespoons unsalted butter, cut into pieces, room temperature
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
directions
- Heat oven to 350°. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.
- With an electric mixer, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.
- Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.
- Line a cupcake tin with paper liners. Fill each cup with batter; the batter should nearly reach the tops of the cupcake cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.
- Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.
- Frosting: Place cream cheese in a medium mixing bowl. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
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Reviews
-
LOVE these cupcakes!!! (As I do with most of Ina Garten's recipes!) I only add about half of the amount of coconut to the batter though- only due to personal preference. These cupcakes really are to die for! ~The frosting turns out to be an ENORMOUS amount.... beware, you WILL have extra! (Great for dipping fresh strawberries into though! -Yum!)
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RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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