I’ve been on a serious coconut kick lately…..I don’t know. Maybe it’s my inner-self willing for the warm weather of the tropics during this chilly winter. 🙂
I decided to give Martha Stewart’s recipe for Coconut Cupcakes a spin. She actually has two posted on her website but I opted for this particular one since it didn’t require egg white/meringue. I’m lazy sometimes….guilty as charged 🙂 I did slightly tweak her recipe a bit to add more coconut flavor and ended up frosting it with my Coconut Cream Cheese Frosting.
After I had pulled them out of the oven and set them on racks to cool, I became somewhat alarmed as a few of the sides of the cakes began pulling from their liners. Eh…oh well. That’s what frosting is for, right? But after one bite–I was SOLD! I LOVED this cupcake. Somewhat dense in texture (perhaps from the coconut milk?) and infused with wonderful coconut flavor! Since I opted for a simple frost versus piping the frosting, it was not the least bit over sweet. YUMMY, YUMMY, YUMMY!
This one will definitely be kept in my favorites folder. I hope you enjoy it, too! 🙂
Coconut Cupcakes with Coconut Cream Cheese Frosting
Adapted from Martha Stewart
Makes 20 Cupcakes
1¾ Cups all-purpose flour
2 Teaspoons baking powder
½ Teaspoon salt
½ Cup packed sweetened shredded coconut
6 Ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 Cups sugar
2 Large eggs plus 2 large egg whites
¾ Cup unsweetened coconut milk
1½ Teaspoons vanilla extra
1½ Teaspoons coconut extract (Martha uses vanilla extract only)
Coconut Cream Cheese Frosting
16 Ounces of Cream Cheese at room temperature
8 Tablespoons Unsalted Butter at room temperature
5 -6 Cups Confectioner Sugar (varies due to preferred frosting consistency)
1 Tablespoon Coconut Extract
1 Tablespoon Unsweetened Coconut Milk
*2 Cups Sweetened Shredded Coconut to top cupcakes
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Add shredded coconut to flour mixture. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
While cupcakes are baking, prepare the frosting. In an electric mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy. Add coconut extract, coconut milk and then gradually add in the confectioners’ sugar, ½ cup at a time. Continue adding sugar to desire consistency. (I used only 5 cups this time since I didn’t need the frosting to be as firm as when I pipe it). Refrigerate for at least 10 minutes before use.
Frost cupcakes with Coconut Cream Cheese Frosting. Liberally cover each cake with the shredded sweetened coconut.