Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall
Active Time
20 Mins
Total Time
1 Hour 45 Mins
Yield
Makes 2 1/2 dozen

Coconut and pecans are a match made in Southern dessert heaven, so these cupcakes are divine. Coconut extract and coconut milk (be sure to shake the can) make the pecan-filled cake taste and smell sensational.

How to Make It

Step 1

Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer on medium speed until fluffy; gradually add sugar, beating until well blended. Add egg yolks, 1 at a time, beating just until blended. Add extracts; beat until blended.

Step 2

Stir together flour, baking powder, and salt in a bowl; add to butter mixture alternately with coconut milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut and 1 cup of the pecans.

Step 3

Beat egg whites on high speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until combined. Place 30 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling two-thirds full.

Step 4

Bake in preheated oven until a wooden pick inserted in centers comes out clean, 18 to 20 minutes. Remove from pans to wire racks; cool completely, 30 minutes.

Step 5

Spread Coconut-Cream Cheese Frosting onto cupcakes, and sprinkle with remaining 1/3 cup toasted pecans.

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