Moist Coconut Cupcakes with Cream Cheese Frosting
These are the ultimate coconut cupcakes for anyone who loves a tender, high-quality crumb and a frosting that isn’t cloyingly sweet. By using real coconut milk and a hint of almond extract, we achieve a deep, professional-bakery flavor right at home.
Ingredients
1 cup butter (Kerrygold unsalted preferred)
1 1/2 cups sugar
3 eggs (room temperature)
2 1/4 cups King Arthur all-purpose flour
1 1/4 tsp salt
1 tsp baking powder
1 cup coconut milk
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup shredded coconut
1/2 cup butter (for frosting)
8 oz Philadelphia cream cheese
1 1/4 cups powdered sugar (sifted)
1/4 cup shredded coconut (for frosting)
Instructions
1. Place cupcake liners in a standard 12-cup muffin tin and preheat oven to 350°F. Whisk together flour, salt, and baking powder.
2. In a large bowl, beat softened butter for 3 minutes. Add sugar and beat for another 3 minutes until light and fluffy.
3. Add eggs one at a time, beating for 30 seconds each. Mix coconut milk, vanilla, and almond extract in a separate small bowl.
4. Alternate adding dry ingredients and wet ingredients to the butter mixture, starting and ending with dry. Stir until just combined.
5. Fold in 1/2 cup coconut. Fill liners 3/4 full and bake for 18-22 minutes.
6. Cool cupcakes completely. For the frosting, beat cream cheese for 1 minute, add butter and beat for 3 minutes. Add sifted powdered sugar and coconut.
7. Frost the cooled cupcakes and top with toasted coconut if desired.
Notes
Always use room temperature eggs to prevent the batter from curdling. Sifting your powdered sugar is the secret to a professional, lump-free frosting texture.
Find it online: https://pinchofwarmthbakes.com/moist-coconut-cupcakes/