Recipes, Sweet

February 24, 2020

Coconut Cream Cupcakes

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There is more to Easter Sunday celebrations than church, dresses, parties and egg hunts. You’ve also got to debut a delicious Easter cake for the occasion. This year, wow your friends and family at every egg hunt with these delicious Coconut Cream Cupcakes. This is one of my most popular, southern style recipes, for good reason.

Over the years, I have gravitated towards making cupcakes, instead of a full cake. For some reason, I find them easier to decorate, and I love how they look, displayed on a cake plate. Of course, this recipe can be modified and made into a cake if you like, you’ll just have to adjust the cooking time a bit. These cupcakes are sure to be a crowd favorite, and a new staple recipe, at your spring and Easter celebrations, year after year.

Cupcakes decorated with chocolate Easter bunnies

Ingredients:

Coconut Cream Cupcakes

2 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

2 1/2 sticks (10 ounces) unsalted butter, softened

2 cups granulated sugar

5 large eggs

1 1/2 teaspoons vanilla extract

1 teaspoon coconut extract

2/3 cup buttermilk

1 1/2 cups sweetened coconut flakes

Coconut Cream Cheese Frosting:

24 ounces cream cheese, softened

1 stick (4 ounces) unsalted butter, softened

1 teaspoon vanilla extract

1 teaspoon coconut extract

4 cups confectioners’ sugar

Mini chocolate bunnies, for garnish

Mini chocolate eggs, for garnish

Directions:

  1. For the cupcakes: Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners. 
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
  3. Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut. 
  4. Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting.
  5. For the frosting: Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla and coconut extract, and then slowly add the confectioners’ sugar 1 cup at a time until thoroughly incorporated.
  6. To assemble: Frost the cupcakes generously with a piping bag. Garnish with chocolate bunnies and chocolate eggs.

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