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Coconut Cupcakes with Coconut-White Chocolate Frosting

  • 24servings
  • 90minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/4 cup(s) all-purpose flour

  2. 2 teaspoon(s) baking powder

  3. 1/2 teaspoon(s) salt

  4. 1/2 cup(s) sweetened flaked coconut

  5. 3/4 cup(s) (1 1/2 sticks)

  6. 1 1/2 cup(s) sugar

  7. 3 large eggs

  8. 1/2 teaspoon(s) coconut extract or vanilla extract

  9. 3/4 cup(s) light coconut milk (not cream of coconut)

  10. 1 cup(s) (6 oz) white chocolate baking chips

  11. 1/2 cup(s) (1 stick)

  12. unsalted butter , softened

  13. 1 (8 oz) brick cream cheese , softened

  14. 1/2 teaspoon(s) coconut extract

  15. 2 1/2 cup(s) confectioners' sugar

  16. Garnish: sweetened flaked coconut, toasted

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Line 24 muffin cups with paper liners.

  2. Whisk flour, baking powder and salt in a medium bowl; stir in coconut.

  3. Beat butter and sugar in large bowl with electric mixer until creamed, about 2 minutes. Add eggs, one at a time, until blended. Beat in coconut extract.

  4. With mixer on low speed, alternately beat in flour mixture and coconut milk, beginning and ending with flour mixture, until just blended.

  5. Spoon about 1/4 cup batter into each muffin cup. Bake 20 to 23 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.

  6. Melt white baking chips in a small glass bowl in microwave as package directs. Beat butter, cream cheese and coconut extract in large bowl with electric mixer until creamed and blended. Beat in melted white chocolate until blended. On low speed, gradually beat in confectioners' sugar.

  7. Spread 2 Tbsp frosting onto each cupcake; sprinkle tops with toasted coconut.

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