Coconut Cupcakes
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Pure Vanilla Extract3 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
ButtermilkDirections:
1
Preheat the oven to 325 degrees
2
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes
3
With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition
4
Add the vanilla and almond extracts and mix well
5
In a separate bowl, sift together the flour, baking powder, baking soda, and salt
6
In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry
7
Mix until just combined
8
Fold in 7 ounces of coconut
9
Line a muffin pan with paper liners
10
Fill each cup to the top with batter
11
Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean
12
Allow to cool in the pan for 15 minutes
13
Remove to a baking rack and cool completely
14
Frost with Cream Cheese Icing and sprinkle with the remaining coconut
15
In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts
16
Add the confectioners' sugar and mix until smooth