Jumbo Coconut Cupcakes
Indulge in the tropical bliss of Jumbo Coconut Cupcakes, a decadent treat bursting with the rich flavors of coconut and cream cheese frosting. These oversized cupcakes are irresistibly moist, thanks to coconut milk and shredded sweetened coconut folded into the batter, providing the perfect balance of texture and flavor. Topped with a velvety cream cheese frosting infused with a hint of coconut extract and crowned with a sprinkle of extra shredded coconut, each bite is a dreamy escape to the tropics. Perfect for parties, celebrations, or simply satisfying your sweet tooth, these jumbo delights are easy to bake and come together in under an hour. Whether you're a coconut lover or just looking to impress, this recipe is sure to be a showstopper!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 1.5 teaspoons vanilla extract
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
- 8 ounces cream cheese, softened
- 2.5 cups powdered sugar
- 1 teaspoon coconut extract
- 2 tablespoons heavy whipping cream
- 1 cup extra shredded sweetened coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a jumbo muffin tin with jumbo cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the shredded sweetened coconut gently using a spatula.
Divide the batter evenly among the prepared jumbo cupcake liners, filling each about three-quarters full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the cream cheese until smooth.
Gradually add the powdered sugar, followed by the coconut extract and heavy whipping cream. Beat until the frosting is light and fluffy.
Once the cupcakes have cooled completely, spread or pipe the frosting onto each cupcake in generous swirls.
Sprinkle the tops with extra shredded sweetened coconut for garnish.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
8749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.5 g | 540% | |
| Saturated Fat | 283.1 g | 1416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1542 mg | 514% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 1202.7 g | 437% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 854.0 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 515 mg | 40% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2113 mg | 45% | |
*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.
