Coconut Cupcakes with Coconut-Cream Cheese Frosting

Coastal Living
Coconut Cupcakes with Coconut-Cream Cheese FrostingRecipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Create a memorable dessert packaged in a pint-size liner. These too-cute-to-eat treats get their vibrant flavor from coconut extract.
Makes 1 1/2 dozen


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3/4 cup butter, softened
1 1/2 cups sugar
6 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons coconut milk, divided
1 tablespoon amaretto liqueur
1 1/2 cups large-flake unsweetened coconut, toasted


Prep: 24 Minutes
Cook: 20 Minutes
Cool Time: 30 Minutes

1. Beat butter at medium speed with an electric mixer until fluffy and creamy. Gradually add sugar, beating until well blended. Add egg whites, 1 at a time, beating until blended after each addition. Add extracts; beat well.

2. Combine flour, baking powder, and salt; add to butter mixture alternately with 1 cup coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

3. Divide batter evenly among 18 paper-lined cups of muffin pans. Bake at 350° for 20 to 23 minutes or until batter is set but centers of cupcakes still look slightly wet. (Do not overcook.) Cool in pans 10 minutes; transfer to wire racks.

4. Combine amaretto liqueur and remaining 3 tablespoons coconut milk; stir well. Spoon mixture evenly over tops of warm cupcakes, spreading with back of spoon. Cool completely.

5. Frost cupcakes with Coconut-Cream Cheese Frosting, and sprinkle with toasted coconut. Store at room temperature.

Created date

March 2010