Coconut Cupcakes with Cream Cheese Frosting

By Bearbuddy45

Ingredients

• FOR THE CUPCAKES:
• 1 3/4 c. all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. fine sea salt
• 1 c. granulated sugar
• 1/2 c. unsalted butter, room temperature
• 3 large eggs, separated
• 1 tsp. vanilla extract
• 1/2 c. coconut milk
• 1 c. sweetened dried coconut flakes
• FOR THE FROSTING:
• 1/2 c. sweetened dried coconut flakes
• 6 oz. cream cheese, room temperature
• 4 tbsp. (1/2 stick) unsalted butter, room temperature
• 2 tsp. lemon juice
• 1/2 tsp. vanilla extract
• 3 c. confectioner's sugar, sifted

Details

Servings 10
Adapted from blog.williams-sonoma.com

Preparation

Step 1

TO MAKE THE CUPCAKES: preheat an oven to 350°F. Line 12 muffin cups with paper liners. In a bowl, sift together the flour, baking powder and salt. In another bowl, using a handheld mixer on medium-high speed, beat together the sugar and butter until the mixture is light in texture, 2 to 3 minutes. Beat in the egg yolks, one at a time, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 additions alternately with the coconut milk in 2 additions, beginning and ending with the flour mixture and scraping down the bowl as needed, beating just until smooth.

In another bowl, using the mixer on high speed, beat the egg whites until soft peaks form. Stir one-fourth of the whites into the batter to lighten it, then fold in the remaining whites, leaving some whites visible. Gently fold in the coconut flakes. Divide the batter evenly among the lined muffin cups, filling them about three-fourths full. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Let cool for 5 minutes in the pan, then turn out of the pan onto a wire rack and let cool completely. Leave the oven on.

TO MAKE THE FROSTING: Spread the coconut flakes on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted, about 10 minutes. Let cool completely. In a bowl, using the mixer on low speed, beat together the cream cheese, butter, lemon juice and vanilla. Gradually beat in the confectioners’ sugar until the icing is smooth. Spread the frosting on the cooled cupcakes, dividing it equally. Sprinkle with the toasted coconut, then serve. Makes 12 cupcakes.

Variation: For coconut layer cake, divide the batter between 2 buttered and floured 8-inch round cake pans. Bake until the cakes begin to pull away from the sides of the pans, about 25 minutes. Make a double batch of the frosting and assemble the cake. Top with toasted dried coconut flakes.