Coconut Cupcakes- AMAZING!!!

Amazing cupcakes. Feel free to change the flavoring to your favorite. Mine is coconut so…..

Coconut Cupcakes- AMAZING!!!

Ingredients

  • Cupcakes-
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 3/4 teaspoon pure vanilla extract
  • 3/4 teaspoon pure coconut extract (optional)
  • 1/2 cup buttermilk
  • 1 7-ounce package flaked sweetened coconut, divided
  • Frosting-

  • 2 3-ounce packages cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure coconut extract (optional)
  • 2 1/2 cups sifted powdered sugar
  • Remaining coconut

Instructions

  1. Coconut Cupcakes Barefoot Contessa
  2. 1 1/2 cups all-purpose flour
  3. 1/2 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 cup sugar
  7. 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  8. 3 large eggs
  9. 3/4 teaspoon pure vanilla extract
  10. 3/4 teaspoon pure coconut extract (optional)
  11. 1/2 cup buttermilk
  12. 1 7-ounce package flaked sweetened coconut, divided
  13. Line 16 muffin cups with paper baking cups, and set aside. Preheat oven to 325 degrees, and set oven racks at top and lower middle levels.
  14. In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.
  15. Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.
  16. Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 11 to 14 minutes on the top and lower-middle racks of oven, then reverse the positions of the two cupcake pans (putting the one from the top on the lower middle rack and vice versa), and bake another 11 to 14 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean.
  17. Allow the cupcakes to cool completely, and then top them with cream cheese icing. Store in an airtight container for up to 2 days. If you want to freeze these, store them unfrosted in an airtight container in the freezer for up to 6 weeks.
  18. Makes about 16 cupcakes.
  19. Cream Cheese Icing
  20. Do not consider skipping the sifting of the powdered sugar or you will have unattractive white lumps in your icing.
  21. 2 3-ounce packages cream cheese, room temperature
  22. 1/2 cup unsalted butter, room temperature
  23. 1/2 teaspoon pure vanilla extract
  24. 1/4 teaspoon pure coconut extract (optional)
  25. 2 1/2 cups sifted powdered sugar
  26. Remaining coconut
  27. In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency.
  28. Spread each cooled cupcake with the cream cheese icing and then top with the remaining coconut. An easy way to do this is to turn each iced cupcake upside-down and press gently into the coconut to make it adhere.

You May Also Be Interested In

Comments (2)


Login To Leave A Comment