Food Fun: Coconut Cupcakes with Cream Cheese Frosting

Fun fact about me:  I love to cook and bake!  I've been cooking since I was 9 years old.  The older I've gotten, the more things I've learned and the more variations I've tried.  Today, I'm sharing one of my favorite dessert recipes; Coconut Cupcakes with Cream Cheese Frosting!  I've made this time and time again and each time, it's a hit!  I've even had people who weren't fond of desserts or coconut, ask me to make them over and over again.  If you're looking for a new recipe that rivals even the best chocolate delicacies (I'm a chocolate lover at heart, lol), try these cupcakes.  They're sure to disappear the moment you set them down! 

Ingredients 

• 2 1/2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 sticks unsalted butter, softened
• 2 cups sugar
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 2/3 cup buttermilk
• 1 1/2 cups sweetened coconut flakes  
  

  Directions

  
  

  Preheat oven to 350 degrees F. Line 2 standard 12-cup muffin tins with paper liners.

     
  

  Into a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside.  
  
  

  Using a hand held mixer, cream butter and sugar together until light and fluffy, about 4 minutes. Add eggs 1 at a time until just combined. Add vanilla and coconut extract. Add buttermilk and dry ingredients, being careful not to over mix. Mix in the shredded coconut.
  

  
  

  Fill cupcake liners 2/3 full with batter. Bake for 15 to 18 minutes or until golden brown and toothpick inserted in the center comes out clean. Remove from oven and let cool on wire racks before frosting.  
  

  
  

  Coconut Cream Cheese Frosting:  
  

  • 2 (8-ounce) packages cream cheese, softened  
  • 1 stick unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 6 cups confectioners' sugar
  • 2 cups sweetened coconut flakes, for garnish 
    

    Using a hand-held mixer beat cream cheese and butter together until light and smooth. Add vanilla extract and slowly add the confectioners' sugar 1cup at a time until thoroughly incorporated.  
    

    
    

    Pour coconut flakes evenly onto a baking sheet. Place in oven for 2 to 3 minutes allowing flakes to cook and turn a golden brown color. Make sure you do not burn.  
    

    
    

    Frost cupcakes high with about 4 tablespoons of icing. Garnish with toasted coconut flakes.

    
    

    

    
    

    Until next time....keep the forward movement....