Coconut Cupcakes w Coconut Cream Cheese Frosting

By nichc

Light and tasty

Ingredients

• Frosting:
• 3/4 cup unsalted butter, room temperature
• 1 1/4 1 1/4 cups sugar
• 3 eggs, room temperature
• 1 cup canned coconut milk
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup sweetened coconut
• 1/2 cup butter, room temperature
• 8 oz cream cheese, room temperature
• 1/2 to 1 cup powdered sugar
• 1/4 cup sweetened coconut

Details

Servings 20
Adapted from simplyrecipes.com

Preparation

Step 1

Preheat oven to 375. Cream butter until light and fluffy. Add sugar, cream until light & fluffy. Scrape down sides halfway through to ensure even mixing.

Add eggs, one at a time, beating for 30 seconds after each addition to ensure mixing. Scraping down sides between each egg to ensure even mixing.

Combine flour, salt, and baking powder in one bowl. In another add 1 cup well shaken coconut milk and a teaspoon vanilla. Add 1/3 of dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating the wet with dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not over-beat.

Fold in coconut (I zipped it in the food processor first). Scoop into cupcake papers about one half to 3/4's full. Bake 18-22 minutes, rotating half way to ensure even baking. When a toothpick in center comes out clean they are done. Cool on a wire rack to cool completely.

For frosting: Cream butter and cream cheese together, about 3 minutes. Slowly add powdered sugar tasting as you go. Add only until desired sweetness is achieved. Fold in coconut. Spread onto cooled cupcakes then top with extra shredded coconut.