Ina's Coconut Cupcake With Cream Cheese Frostings
If you want to make delicious Coconut cupcakes, try using this recipe. Coconut flavoring is a great addition to any cupcake recipe. This cake recipe is also delicious when paired with Coconut buttercream. You can even add your own twist by using coconut oil and milk.
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Servings: 20 cupcakes
Calories: 590kcal
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Ingredients
- 3/4 pound unsalted butter 3 sticks, room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces coconut sweetened, shredded
For the frosting:
- 1 pound cream cheese at room temperature
- 3/4 pound butter 3 sticks unsalted, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds icing sugar
Instructions
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a rack to cool completely.
- To make the frosting, cream together the cream cheese, butter, and vanilla and almond extracts in an electric mixer fitted with the paddle attachment (on low speed.) Add the confectioners' sugar and mix until smooth.
- Frost the cupcakes and sprinkle with the remaining coconut.
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Notes
The cupcakes should be allowed to cool to room temperature before frosting them. You can even store them in the fridge for up to three days.
Nutrition
Serving: 4servings | Calories: 590kcal | Carbohydrates: 74g | Protein: 7g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 235mg | Potassium: 186mg | Fiber: 2g | Sugar: 57g | Vitamin A: 853IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.