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Coconut Cupcakes

Dan Goldberg
Total time 1 hr, 25 mins
Yield Makes 30 cupcakes
Coconut cakes are always showstoppers at family gatherings. Package all that delicious dessert flavor into a pint-sized liner for a single-serving treat that's a guaranteed crowd pleaser. Instead of paper liners, use the shiny kind instead to dress the cupcakes up.

Ingredients

  • 2 3/4 cups butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons each vanilla and almond extracts
  • 3 cups all-purpose flour
  • 1/2 teaspoon each baking powder, baking soda, and salt
  • 1 cup coconut milk
  • 1 1/2 cups flaked coconut, plain or toasted
  • 8 ounces cream cheese, at room temperature
  • 2 3/4 cups powdered sugar

Nutrition Information

  • calories 359
  • caloriesfromfat 58 %
  • protein 3.1 g
  • fat 23 g
  • satfat 15 g
  • carbohydrate 36 g
  • fiber 0.6 g
  • sodium 282 mg
  • cholesterol 82 mg

How to Make It

  1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.

  2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.

  3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.

  4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.

  5. Note: Nutritional analysis is per cupcake.