One of my favorite memories of my Aunt Emily is her baking up her scrumptious coconut cream pie. So anytime I have any dessert with coconut in it I think of her. Actually whenever I have anything at Dairy Queen I think of her too. When I was young she’d come to the house and my mom and I would go with her to DQ to get a blizzard. Oh those were the days.
This little cupcake came about because I had a craving for something sweet and had some coconut in the pantry that I needed to use. And boy was it worth it. These are so tasty.
I added a bit of maple syrup to the last dozen just to give it a little kick and it worked perfectly.
Coconut Cupcakes with Coconut Cream Cheese Frosting
(recipe slightly adapted from The Neely’s)
2 1/2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 1/2 sticks unsalted butter, softened
2 cups sugar
5 large eggs
1 1/2 tsp vanilla extract
1 tsp almond extract (original calls for coconut extract)
2/3 cup buttermilk (or 1 Tbsp vinegar combined with enough milk to make 1 cup – let sit for 5 minutes then use 2/3 needed)
1 1/2 cups sweetened coconut flakes
2 Tbsp maple syrup
Preheat oven to 350 degrees F. Line 3 standard 12-cup muffin tins with paper liners.
In a medium bowl combine cake flour, baking powder, baking soda, and salt. Whisk everything together.
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 almond extract. Add buttermilk and dry ingredients to mix and combine but do not over mix. Mix in the shredded coconut.
You can add the maple syrup here or leave out depending on your preference for the taste of it.
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.
Makes 3 dozen cupcakes.
Coconut Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
1/2 stick unsalted butter, softened
1 tsp vanilla extract
2 cups confectioners’ sugar
1 cup 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 1 cup at a time until thoroughly incorporated.
Pour coconut flakes evenly onto a frying pan. Heat on stovetop stirring coconut flakes so they do not burn.
Frost cupcakes and garnish with toasted coconut flakes. (All of my family does not like frosting so I only made enough icing for 1 1/2 dozen cupcakes)
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