Coconut Cupcakes

Name: Coconut Cupcakes
Yield: 18.0
Ingredients: 0.5 cup Unsalted Butter Softened; 1.0 cup Granulated Sugar; 3.0 Eggs; 0.75 teaspoon Vanilla Extract; 0.75 teaspoon Almond Extract; 1.75 cup All Purpose Flour; 0.5 teaspoon Baking Powder; 0.5 teaspoon Baking Soda; 0.25 teaspoon Salt; 0.5 cup Buttermilk; 7.0 ounce Shredded Coconut

Coconut Cupcakes — a community recipe on Potlikkr.

🍽 Serves 18.0

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Ingredients

0.5 cup Unsalted Butter Softened
1.0 cup Granulated Sugar
3.0 Eggs
0.75 tsp Vanilla Extract

+ 7 more ingredients — sign up free to see them all.

Method (preview)

1
Heat oven to 325 degrees. Line muffin tins with paper baking cups.
2
In a large mixing bowl, beat butter and sugar with a hand mixer

until very light and fluffy, about 5 minutes. With the mixer running

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