These soft fluffy made from scratch coconut cupcakes are topped with the most decadent coconut buttercream frosting and they’re ready in half an hour.
Course Dessert
Cuisine American
Keyword Coconut Cupcakes, Coconut Cupcakes Recipe, How Do I Make Coconut Cupcakes, How To Make Coconut Cupcakes
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12cupcakes
Calories 631kcal
Author Kathleen
Ingredients
Cupcakes
2 1/2CupsCake Flour
1TeaspoonBaking Powder
1/2TeaspoonBaking Soda
1TeaspoonSalt
2 1/2Sticks Unsalted Butterat Room Temperature
2CupsSugar
5EggsLarge
1 1/2TeaspoonsVanilla Extract
1TeaspoonCoconut Extract
2/3CupButtermilkWell Shaken
1 1/2CupsSweetened Flaked Coconut
Frosting:
2-8OunceBlocks Cream Cheeseat Room Temperature
1Stick Unsalted Butterat Room Temperature
2TeaspoonsVanilla Extract
6CupsPowdered Sugar
2CupsSweetened Flaked Coconut
Instructions
For The Cupcakes: 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.
For the Frosting: 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. Add coconut and mix until incorporated.
Frost cupcakes high with about 4 tablespoons of icing.