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Coconut Cupcakes

 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.

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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.
Nutritional 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.