The complexity of this coconut cupcake recipe, with almond and vanilla enhancing the coconut flavor, makes for a very rich flavor.
Ingredients
Almond Cream Frosting
- 1 (8 ounce) package cream cheese, softened
- ¼ cup shortening (such as Crisco®)
- 2 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup sweetened flaked coconut
Cupcakes
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white sugar
- ¾ cup butter
- 3 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon coconut extract
- ½ cup buttermilk
- 1 1/3 cups sweetened flaked coconut
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Step 2
Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
Step 3
Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
Step 4
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Step 5
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
Step 6
Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
Step 7
Pipe frosting onto cooled cupcakes. Top each with shredded coconut.
Cook’s Notes:
This also makes 24 mini cupcakes. Bake for 12 to 14 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 502 | |
% Daily Value * | |
Total Fat27g | 34% |
Saturated Fat16g | 80% |
Cholesterol92mg | 31% |
Sodium291mg | 13% |
Total Carbohydrate62g | 22% |
Dietary Fiber2g | 5% |
Total Sugars47g | |
Protein5g | |
Vitamin C0mg | 1% |
Calcium51mg | 4% |
Iron1mg | 8% |
Potassium115mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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