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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
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    2-1/2 dozen

Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 cup 2% milk
  • 1-1/4 cups sweetened shredded coconut
  • CREAM CHEESE FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2-3/4 cups confectioners' sugar
  • Additional coconut, toasted

Directions

  • Preheat oven to 350°. 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. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut.
  • Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes or until a toothpick inserted in 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 cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.
Nutrition Facts
1 cupcake: 326 calories, 19g fat (12g saturated fat), 76mg cholesterol, 236mg sodium, 37g carbohydrate (27g sugars, 1g fiber), 3g protein.

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