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.
Servings 12 cupcakes
- 2 1/2 Cups Cake Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 1/2 Sticks Unsalted Butter at Room Temperature
- 2 Cups Sugar
- 5 Eggs Large
- 1 1/2 Teaspoons Vanilla Extract
- 1 Teaspoon Coconut Extract
- 2/3 Cup Buttermilk Well Shaken
- 1 1/2 Cups Sweetened Flaked Coconut
- 2-8 Ounce Blocks Cream Cheese at Room Temperature
- 1 Stick Unsalted Butter at Room Temperature
- 2 Teaspoons Vanilla Extract
- 6 Cups Powdered Sugar
- 2 Cups Sweetened Flaked Coconut
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.
Calories: 631kcal | Carbohydrates: 126g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 369mg | Potassium: 208mg | Fiber: 3g | Sugar: 102g | Vitamin A: 185IU | Calcium: 55mg | Iron: 1.1mg