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Coconut Dream Cupcakes

3 reviews
Total Time
Prep: 40 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Julie Flournoy

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 02, 2023

My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. —Julie Flournoy, Laurelville, OH

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Test Kitchen Approved

Coconut Dream Cupcakes

3 reviews
Prep Time 40 min
Cook Time 20 min
Yield 1-1/2 dozen

Ingredients

  • 6 ounces cream cheese, softened
  • 1-1/3 cups sugar, divided
  • 1/4 teaspoon coconut extract
  • 6 tablespoons butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon clear vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup 2% milk
  • FROSTING:
  • 12 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 1 tablespoon water
  • 2 teaspoons clear vanilla extract
  • 1-1/2 cups confectioners' sugar
  • 1 cup sweetened shredded coconut
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth.
  2. In a large bowl, cream butter and remaining 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition.
  3. Spoon 1 rounded tablespoon of batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each.
  4. Bake until a toothpick inserted in the cake portion comes out clean, 16-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  5. For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.

Nutrition Facts

1 cupcake: 355 calories, 20g fat (12g saturated fat), 73mg cholesterol, 232mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 4g protein.

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