Print Options

Back to Coconut Cupcakes >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Coconut Cupcakes

I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike.—Judy Wilson, Sun City West, Arizona

30 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

1-1/2 cups butter, softened
2 cups sugar
5 eggs
1 to 1-1/2 teaspoons vanilla extract
1 to 1-1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1-1/4 cups flaked coconut
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-3/4 cups confectioners' sugar
Additional flaked coconut, toasted

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
extracts. Combine the flour, baking powder, baking soda and salt;
add to creamed mixture alternately with buttermilk, beating well
after each addition. Fold in coconut.

2 of 2

Coconut Cupcakes (continued)

Directions (continued)

Fill paper-lined muffin cups two-thirds full. Bake at 350° for
18-20 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks to cool completely.
For frosting, in a large bowl, beat the cream cheese, butter and
extracts until smooth. Gradually beat in confectioners' sugar. Frost
cupcakes; sprinkle with toasted coconut. Yield: 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 323 calories, 19 g fat (12 g saturated fat), 81 mg cholesterol, 265 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.