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Coconut cupcakes recipe

These coconut cupcakes have a creamy frosting and sprinkling of coconut. They will appeal to kids and adults alike. Perfect to take on a picnic or for special occasions.
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  • Quantity: 30 MAKES Servings
  • Prep Time:
  • Nutrition Facts:
    Nutritional Facts: 1 serving (1 each) equals 323 calories, 19 g fat (12 g saturated fat), 81 mg cholesterol, 265 mg sodium, 36 g carbohydrate, 1 g fibre, 3 g protein.
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Ingredients

1 - 1/2 cups butter, softened
2 c sugar
5 eggs
1 to 1- 1/2 teaspoons vanilla extract
1 to 1- 1/2 teaspoons almond extract
3 c all-purpose flour
1 t baking powder
1⁄2 t baking soda
1⁄2 t salt
1 c buttermilk
1 - 1/4 cups flaked coconut
1 pk (250gm.) cream cheese, softened
3⁄4 c butter, softened
1⁄2 t vanilla extract
1⁄2 t almond extract
2 - 3/4 cups icing sugar
Additional flaked coconut, toasted

Preparation

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat the cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut. Yield: 2-1/2 dozen.

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