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Coconut Cupcakes with Coconut Cream Cheese Frosting
Coconut Cupcakes with Coconut Cream Cheese Frosting
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Irresistible coconut cupcakes with coconut cream cheese frosting for the ultimate coconut experience.
Ingredients:
  • Cupcake Ingredients
  • 3/4 cup of unsalted butter, room temperature
  • 1 1/4 cup of sugar
  • 3 eggs, room temperature
  • 1 cup of canned coconut milk (full fat is best)
  • 1 teaspoon of vanilla extract
  • 2 1/4 cups of flour
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • 1/2 cup of sweetened desiccated coconut
  • Coconut Cream Cheese Frosting Ingredients
  • 1/2 cup of butter (1 stick), room temperature
  • 8 oz of Philly cream cheese (1 package), room temperature
  • 1/2-1 cup of powdered sugar, sifted
  • 1/4 cup of sweetened desiccated coconut
Instructions:
  • Preheat the oven to 350°F and prepare 2 muffin tins with cupcake liners.
  • Cream the butter and sugar until light and fluffy for about 3 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. Remember to scrape down the sides of the bowl to ensure everything is evenly mixed.
  • Mix the flour, salt, and baking powder in a bowl using a whisk until well combined.
  • Shake the can of coconut milk well before stirring together 1 cup of coconut milk with the vanilla in a separate bowl.
  • Blend 1/3 of the dry ingredients into the butter sugar mixture, followed by half of the coconut milk mixture, alternating until all ingredients are combined. Be careful not to over-mix. Gently fold in the sweetened desiccated coconut.
  • Fill the cupcake liners: Fill each cupcake liner about 2/3 to 3/4 full with batter.
  • Bake the cupcakes in the oven for 18 to 22 minutes, rotating the pan halfway through for even baking. Test for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, they're ready. Let the cupcakes cool in the pan briefly before transferring to a wire rack to cool completely.
  • Prepare the frosting by beating cream cheese for 1 minute. Then, add butter and beat for an extra 3 minutes. Remember to scrape down the sides and bottom of the bowl. Slowly incorporate powdered sugar to taste until desired sweetness is achieved. Gently fold in the coconut.
  • Top the cooled cupcakes with a generous layer of frosting and sprinkle extra shredded coconut on top for an elegant finishing touch.

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