Create a memorable dessert packaged in a pint-size liner. These too-cute-to-eat treats get their vibrant flavor from coconut extract.

Julia Rutland
Recipe by Coastal Living

Gallery

Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

prep:
24 mins
cook:
20 mins
cool:
30 mins
total:
1 hr 14 mins
Yield:
Makes 1 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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