Coconut Cupcakes with Cream Cheese Frosting
Indulge in the tropical decadence of Coconut Cupcakes with Cream Cheese Frosting, a perfect dessert for any occasion. These moist and fluffy cupcakes are infused with rich coconut milk, a hint of coconut extract, and flecks of sweetened shredded coconut for a burst of island-inspired flavor in every bite. Topped with a luscious cream cheese frosting that perfectly balances tangy and sweet, they’re finished with a sprinkling of shredded coconut for an irresistible texture and presentation. With a quick prep time of 20 minutes and a bake time of just 18 minutes, this recipe is as simple as it is satisfying. Ideal for coconut lovers, these cupcakes are sure to be a hit at parties, gatherings, or as a well-deserved treat for yourself.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 0.75 cups canned coconut milk, full-fat
- 0.5 cups sweetened shredded coconut
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cups sweetened shredded coconut, for garnish
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just incorporated.
Fold in the shredded coconut gently with a spatula.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and beat until fully incorporated. Mix in the vanilla extract.
Frost the cooled cupcakes generously with the cream cheese frosting.
Sprinkle the frosted cupcakes with shredded coconut for garnish.
Serve and enjoy your delicious coconut cupcakes with cream cheese frosting!
Nutrition Facts
Calories |
6705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.5 g | 472% | |
| Saturated Fat | 246.7 g | 1234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1140 mg | 380% | |
| Sodium | 2353 mg | 102% | |
| Total Carbohydrate | 835.0 g | 304% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 641.1 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 414 mg | 32% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1345 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
