Coconut Cupcakes with Coconut Cream Cheese Frosting
These divine coconut cupcakes put all other coconut cupcakes to shame. They're topped with coconut cream cheese frosting for lots of sweet coconut flavor.
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- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup of unsalted butter, room temperature
- 1 1/4 cup of sugar
- 3 eggs, room temperature
- 2 1/4 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1 cup of canned coconut milk (full fat is best)
- 1 teaspoon of vanilla extract
- 1/2 cup of sweetened desiccated coconut
- 1/2 cup of butter (1 stick), room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 1/2-1 cup of powdered sugar, sifted
- 1/4 cup of sweetened desiccated coconut
Instructions
- 1
Line 2 muffin tins with cupcake liners.
- 2
Beat the butter until light and fluffy, about 3 minutes. Add sugar and beat until light and fluffy again, another 3 minutes, scraping down the sides halfway through to ensure even mixing. Add the eggs, one at a time, beating for 30 seconds each. Be sure to scrape down the sides after each egg to ensure even mixing.
- 3
Whisk together the flour, salt, and baking powder in a bowl.
- 4
Shake the can of coconut milk well. In a separate bowl, stir together 1 cup of coconut milk and the vanilla.
- 5
Add 1/3 of the dry ingredients to the butter sugar mixture and mix, then add 1/2 of the coconut milk mixture. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once the ingredients become incorporated; do not over-mix! Fold in the sweetened desiccated coconut.
- 6
Scoop the batter into the cupcake liners about 2/3 to 3/4 of the way full.
- 7
Bake for 18 to 22 minutes, rotating the pan after the first 15 minutes to ensure even baking. Check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
- 8
While the cupcakes are cooling, make the cream cheese frosting. Beat the cream cheese for a minute. Add the butter and beat an additional 3 minutes. Scraped down the sides and bottom of the bowl. Slowly add the powdered sugar, tasting as you go. Add more sugar until you have reached the desired sweetness. Fold in the coconut.
- 9
Spread the frosting onto the cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top to serve.