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Coconut Cream Mini Cupcakes

by Christa on July 8, 2010

Post image for Coconut Cream Mini Cupcakes

COCONUT mmmmm its such a sweet taste of summer! I must say though, its VERY hard to find a fluffy, moist & flavorful Coconut Cake recipe.
This is the recipe I use for my coconut cake, but it converts well into cupcakes.

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Coconut Cream Cupcakes!


INGREDIENTS:
(makes 24+ cupcakes, or 48+ minis)

  • 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
  • 2 cups sugar
  • 5 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups all-purpose flour (or cake flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 4 ounces sweetened shredded coconut
  • 1/4 cup chopped, toasted walnuts
FROSTING:
  • 1 pound cream cheese, at room temperature
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 pound confectioners’ sugar, sifted
  • 6 ounces sweetened shredded coconut



DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line cupcakes pan with cupcake liners.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut & walnuts with a rubber spatula.
4. Bake in the center of the oven for 15 to 20 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes. 
5. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!). Top with toasted shredded coconut!


 


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{ 10 comments… read them below or add one }

Papa T July 8, 2010 at 5:41 am

OOOH these are my favorite cupcakes that you make!! I love them so much!! You can make them for me anytime!

Reply

Evie July 8, 2010 at 12:43 pm

Mmmmm yum!!! Coconut cake anything is bound to be perfection! These look tasty!

Reply

Julie July 8, 2010 at 7:51 pm

Super delicious looking! I could eat, um, several of these!

Reply

Eliana July 12, 2010 at 1:23 am

Nothing better than coconut. These look perfect to me.

Reply

Cheryl July 12, 2010 at 4:36 am

Yummy Girl, those are amazing!

Reply

cookies and cups July 19, 2010 at 12:04 pm

oh wow! These look delicious! Perfect 🙂

Reply

OvenDelights July 21, 2010 at 8:13 pm

Have you tried making this with both the all purpose flour and cake flour? Is their any difference? Which do you prefer?

Reply

Ingrid August 17, 2010 at 5:28 pm

Coconut is hit or miss for me. Sometimes I love it & other times it's just okay! These look more than just okay though!
~ingrid

Reply

Donna M. June 3, 2011 at 12:19 pm

Absolutely delicious … I made these for my office into the regular sized cupcakes and they were a HUGE HIT. Very moist, delicate and tasty!! The only change and/or addition I made was adding Coconut Extra to the cake batter. Thanks for sharing this delicious recipe!!

Reply

Shelley M. Kelso November 7, 2012 at 12:49 pm

OMG!!! YUM!!!!!!!!!!!!!!

Reply

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