Easy Yellow Cupcakes with Coconut Cream Cheese Icing

By Coldsnap46

"Finally the perfect yellow {cup}cake."

Ingredients

• FOR THE ICING:
• 1/4 cup All Purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoon Kosher Salt
• 1 stick Unsalted Butter, softened at room temperature
• 3/4 cup Sugar
• 2 whole Eggs, at room temperature
• 2/3 cup Half and Half
• 1 teaspoon Real Vanilla Extract
• 4 ounces softened Cream Cheese
• 2 tablespoon softened Unsalted Butter
• 1/2 teaspoon Coconut Extract
• 1 cup Powdered Sugar Half & Half as needed

Details

Servings 12
Preparation time 15mins
Cooking time 20mins
Adapted from simplyscratch.com

Preparation

Step 1

FOR THE CAKE: Preheat your oven to 350 degrees and line a muffin pan with liners.

Sift together the flour, baking powder and salt, set aside.

In a medium bowl blend together the stick of butter and the 3/4 cup of sugar for 2-3 minutes until light and fluffy. Add one egg in at a time and blend well after each one.

Next add in half of the dry ingredients, blend. Then half of the half & half, blend. Then repeat with the rest of the dry ingredients and half & half, mix until incorporated.

Add in the vanilla extract and blend to combine.

Divide the batter among the twelve cupcake liners and bake in a preheated oven for 18-20 minutes. Once baked, remove and let cool completely before frosting.

FOR THE FROSTING:

Combine the cream cheese and butter in a small bowl, add in powdered sugar, coconut extract and thin it out with splashes of half and half until desired consistency.

Because of the cream cheese you'll have to keep cupcake refrigerated. Simply remove about 30 minutes before serving or eat them cold... so so good!

NOTE: You'll need to double this recipe to make a two layer cake and adjust the baking times to 25 + minutes or until a tester comes out clean.