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Coconut Cupcakes With White Chocolate Cream Cheese Frosting

  • 90minutes
  • 588calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 414.03 ml all-purpose flour

  2. 9.85 ml baking powder

  3. 2.46 ml table salt

  4. 3 large egg whites

  5. 177.44 ml coconut milk or 177.44 ml whole milk

  6. 4.92 ml vanilla extract

  7. 2.46 ml almond extract

  8. 177.44 ml sugar

  9. 236 1/29 ml sweetened flaked coconut

  10. 226.79 g cream cheese , room temperature (do not use nonfat)

  11. 118 1/59 ml unsalted butter , room temperature (1 stick)

  12. 56.69 g white chocolate , melted

  13. 1 lime, juice of

  14. 473.18 ml powdered sugar

  15. 354.88 ml sweetened flaked coconut (for topping)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Line a regular sized muffin tin with cupcake papers.

  3. Sift flour, baking powder and salt together in a bowl.

  4. In a measuring cup combine egg whites, coconut milk and extracts.

  5. Cream together sugar and butter with an electric mixer on medium speed.

  6. Blend until butter lightens in color and texture, 4 minutes.

  7. Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.

  8. Fold in coconut using a rubber spatula.

  9. Scoop batter into prepared tin, filling each about 3/4 full.

  10. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.

  11. Cool in the pan 5 minutes; remove completely.

  12. For frosting, beat cream cheese and butter with an electric mixer until smooth.

  13. Add melted white chocolate and lime juice; beat to blend.

  14. Add powdered sugar and beat until smooth (it will be gooey).

  15. Spread 3 Tbsp frosting on each cupcake.

  16. Top cupcakes with coconut.

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