Coconut Pecan Cupcakes Recipe
Coconut Pecan Cupcakes Recipe photo by Taste of Home

Coconut Pecan Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 5 eggs, separated
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 3-3/4 cups confectioners' sugar
  • 3/4 cup chopped pecans

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.

Directions

  1. 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.
  2. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
  3. 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.
  4. In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 2 dozen.
Originally published as Coconut Pecan Cupcakes in Taste of Home April/May 2007, p27

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.

Reviews for Coconut Pecan Cupcakes

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 23, 2013

"These are delicious!! It is awfully sweet, but very tasty. The only problem I had was that the cupcake batter didn't rise much. I filled them almost full so it didn't really matter. Maybe it isn't supposed to. It was still yummy."

MY REVIEW
Reviewed May. 16, 2012

"WOW!!! These were amazing!! I made these for a mothers day lunch and every single one of them went! I was kinda disappointed that there wasnt any leftover for me to eat later :)"

MY REVIEW
Reviewed Jul. 2, 2011

"These are really good, although we found them a bit too sweet for our taste. Will make again and try cutting back on the sugar and use unsweetened coconut next time. Overall - a great cupcake!"

MY REVIEW
Reviewed Mar. 21, 2011

"These cupcakes were the best!!!! Everyone loved them..... very moist!"

MY REVIEW
Reviewed Aug. 9, 2010

"These cupcakes were awesome! My husband loved them. They are probably the best cupcakes I've ever had!"

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