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Coconut Pecan Cupcakes Recipe

Coconut Pecan Cupcakes Recipe photo by Taste of Home

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Pecan lovers have lots to cheer about with these flavorful cupcakes. I created the recipe for my best friend, Ann, who said she loved Italian cream cake but didn't want a whole cake. They have a wonderful aroma and fabulous flavor. —Tina Harrison, Prairieville, Louisiana

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Coconut Pecan Cupcakes Recipe

Prep: 50 min. Bake: 20 min. + cooling

Yield: 24 Servings

50 20 70

Ingredients

5 eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups flaked coconut
1 cup finely chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3-3/4 cups confectioners' sugar
3/4 cup chopped pecans

Directions

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 410 calories, 23 g fat (10 g saturated fat), 70 mg cholesterol, 206 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Coconut Pecan Cupcakes in Taste of Home April/May 2007, p27

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Reviews for Coconut Pecan Cupcakes

Coconut Pecan Cupcakes

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Reviewed on Mar. 12, 2010 by maggieaw

yes, I made these exactly as the recipe states. And they disappeared fast so I will make them again. I love "cupcake of the week"!

Reviewed on Mar. 10, 2010 by JennieJean

Definitely a keeper. To convert this to a cake pan, would I just bake it for 30-35 minutes? This would be great to take to a church fellowship.

Reviewed on Mar. 09, 2010 by prissymae06

I have not made these but I will.I was reading the reviews and a few of them talked about adding milk not adding milk which is it do I add the 1cup of buttermilk?

Reviewed on Mar. 08, 2010 by tkarinas

Coconut pecan cupcakes are a family favourite in our home and one we'll be making many more times. They are so easy and so delicious, they're a keeper for sure and one that will end up in my recipe box.

Reviewed on Mar. 08, 2010 by marcoates

Haven't made this yet; but, just based on the ingredients I will definitely make it. Sounds wonderful! To try to shed some light on 1946quilter's question, I believe Terilee meant to add 1/4 cup of regular milk to the frosting. My reasoning for this is because the cupcake ingredients calls for 1 cup of buttermilk. Maybe Terilee thought the frosting was too thick and added the 1/4 cup of regular milk. This is just my guess. When I make a new recipe, I usually make it exactly as stated in the recipe.

Reviewed on Mar. 08, 2010 by maggieaw

Pretty good- I think if I made these again I would toast the coconut before adding to batter. Mine do not look as pretty as the photo. Guess I wait to see how fast they disappear to really judge if they are great!

Reviewed on Mar. 08, 2010 by 1946quilter

terilee, what do you add the quarter cup of milk to -- the batter or the frosting? It sounds scrumptious, and I can't wait to try it!

Reviewed on Jun. 08, 2009 by terilee

Add about 1/4 cup milk to it (not buttermilk)

Reviewed on Jul. 07, 2008 by kimsonmerk