Rating: 4 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 4

Small bites are big treats! These Coconut-Pecan Cupcakes topped with a sweet Caramel Frosting make for a perfect after-dinner treat.

Recipe by Southern Living December 2011

Gallery

Jennifer Davick

Recipe Summary

hands-on:
20 mins
total:
2 hrs 15 mins
Yield:
Makes 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla; beat until blended.

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  • Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut and pecans.

  • Beat egg whites at high speed until stiff peaks form, and fold into batter. Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling half full.

  • Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks, and let cool completely (about 45 minutes).

  • Pipe frosting onto cupcakes. Garnish, if desired.

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