Coconut Cupcakes

Coconut Cupcakes

Moist coconut cupcakes topped with dreamy coconut frosting will put a smile on everyone's face! Recipe adapted from Ina Garten, The Barefoot Contessa Cookbook

Ingredients:

Instructions:

  1. Preheat oven to 325ºF and apply non-stick spray to of a 24-cup muffin pan or line with paper cups.
  2. Using a stand mixer with a paddle attachment, mix on high speed until light and fluffy (about 5 mins):
    • 3/4 lb butter, unsalted , room temperature
    • 2 cup granulated sugar
  3. Mix in one at a time and beating for 30 seconds each:
    • 5 eggs, extra-large
  4. Add in:
    • 1 1/2 tsp vanilla extract
    • 1 1/2 tsp almond extract
  5. In a medium-sized bowl sift together:
    • 3 cup all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp kosher salt
  6. Mix half of the flour mixture to the butter mixture.
  7. Mix in the butter mixture:
    • 1/2 cup buttermilk
  8. Mix in the remaining half of the flour mixture.
  9. Stir in until just combined:
    • 1/2 cup buttermilk
  10. Fold in:
    • 7 oz coconut, sweetened , shredded
  11. Fill each muffin cup up to the top with batter.
  12. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
  13. Remove from oven and allow to cool in pan for 15 minutes.
  14. Remove cupcakes from the pan and allow to cool on a cooling rack.
  15. To make the frosting, use a stand mixer with paddle attachment mix on low speed until smooth:
    • 1 lb cream cheese , room temperature
    • 3/4 lb butter, unsalted , room temperature
    • 1 tsp vanilla extract
    • 1/2 tsp almond extract
    • 1 1/2 lb powdered sugar , sifted
  16. Frost cupcakes and top with:
    • 7 oz coconut, sweetened , shredded

Coconut Cupcakes  Detail

Prep Time: 30 min
Cook Time: 30 min
Inactive Time: 1 hour cooling time
Difficulty: Intermediate
Servings: 20
Serving Size: 1 cupcake

Cooking Tips: Don't have buttermilk? Substitute on cup of buttermilk with 2/3 cup of plain yogurt and 1/3 cup milk.