Coconut Cupcakes with Coconut Frosting

By Stef -

These were good- I gave them a 7. I really need to invest in frosting tips so I can pipe the frosting onto my cupcakes and have them look all pretty, but the frosting was still good despite that. The cupcakes themselves were good but didn't taste as coconutty as the frosting did. These would be fantastic if this recipe was combined with the coconut lime cupcakes from ourbestbites.com, which I will post shortly. That recipe uses a cake mix and you could tell, so they would be good with this cupcake recipe. I got this recipe off of cookingclassy.com.

Coconut Cupcakes with Coconut Frosting
Ingredients


  • ½ cup packed sweetened shredded coconut
  • 1 ¾ cup all-purpose flour or cake flour (for a lighter cupcake)
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup butter, softened (1 1/2 sticks)
  • 1 1/3 cups granulated sugar
  • 2 large whole eggs, at room temperature
  • 2 large egg whites, at room temperature
  • 1 ½ tsp vanilla extract
  • ¾ cup unsweetened coconut milk
  • 1 recipe Coconut Buttercream Frosting, recipe follows
  • Sweetened shredded coconut, for garnish (optional)
    • Coconut Buttercream Frosting
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup unsweetened coconut milk I left this out
  • 1/2 - 1 tsp coconut extract or imitation coconut extract

Directions
  • Preheat oven to 350 degrees. Pulse coconut in a food processor until finely ground. In a mixing bowl, whisk together flour, baking powder, salt and ground coconut, set aside. With an electric hand mixer on medium high speed, cream together butter and sugar until light and fluffy about 3 – 4 minutes. Add in eggs and egg whites, mixing after each addition. Stir in vanilla. With mixer on low speed, add in flour mixture alternating with coconut milk in three separate batches, mixing until combine after each addition. Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven, rotating muffin tins once halfway through baking, until toothpick inserted in center comes out clean about 19 - 20 minutes. Allow to cool several minutes before removing from tin to cool on a wire rack. Cool completely then frost with Coconut Buttercream Frosting and garnish with additional shredded sweetened coconut if desired. Store cupcakes in an airtight container.
    • Coconut Buttercream Frosting
  • Combine all ingredients in a large mixing bowl. Using an electric mixer, whip ingredients together until smooth and fluffy.

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