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Coconut Cupcakes

Coconut Cupcakes comes together with Unsalted Butter Softened, Granulated Sugar, Vanilla Extract, All Purpose Flour, and Baking Powder. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 1 cup
• 3/4 tsp
• 1 3/4 cup
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 8 oz
• 1/2 cup
• 1/2 tsp
• 3 cup

Method (preview)

1. 1

   Heat oven to 325 degrees. Line muffin tins with paper baking cups.

2. 2

   In a large mixing bowl, beat butter and sugar with a hand mixer until very light and fluffy, about 5 minutes.

3. 3

   With the mixer running on low, add the eggs one at a time, scraping down the bowl with a spatula after each addition.

4. 4

   Add vanilla and almond extracts and mix well.

5. 5

   Add the dry ingredients to the batter in halves, alternating with the buttermilk.

6. 6

   Mix until just combined.

7. 7

   Fold in 1 1/3 cups {half the 7 oz. bag} of coconut.

8. 8

   Spoon batter into muffin cups, filling each to 1/4 inch below the top.

9. 9

   Bake for 22 to 25 minutes, until cupcakes are just brown around the edges and a toothpick inserted in the center comes out clean.

10. 10

    In a large mixing bowl, blend together cream cheese, butter, and vanilla and almond extracts with a hand mixer.

11. 11

    Add confectioners' sugar and blend until smooth.