Coconut Cupcakes (Java Cupcakes)

By Texaschef11

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*
• 1 teaspoon of vanilla extract
• 2 1/4 cups of flour
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 1 cup of sweetened desiccated coconut

Preparation

Step 1

Preheat the oven to 350 F. Line a muffin pan with cupcake liners and set aside.
In a medium sized bowl, combine & whisk the flour, salt and baking powder. Measure 1 cup of well shaken coconut milk to a liquid measuring cup and 1 teaspoon of vanilla extract. Mix well.
In a standing bowl mixer, with the paddle attachment, cream the butter and the sugar until light and fluffy at least 3 minutes.
Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
Alternate adding the dry and wet ingredients to the mixer, with 3 additions of flour, beginning and ending with the flour. Mix the batter until there are still a few streaks of dry batter and stop. You do not want to overmix.
Gently fold in the shredded coconut. Scoop batter into cupcake liners and bake for 18-22 minutes. (If you’re using the same cupcake liners that I used, I baked my cupcakes for about 25 minutes, but you’ll want to keep an eye on them.)
Remove cupcakes from oven when a tester comes out clean. Allow to cool completely before frosting.

Cream Cheese Frosting

1 cup (1 stick) of unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 cups powdered sugar (more if needed to reach desired consistency)
2-3 tablespoons coconut milk (as needed)
2 cups toasted, sweetened, shredded coconut

Cream the butter and cream cheese in a standing bowl mixer, with the paddle attachment, for 2-3 minutes until light and fluffy.
Add the powdered sugar with the mixer on low and mix until combined.
Add coconut milk as needed to reach desired consistency.
To toast coconut: Add coconut to a baking tray, toast for 3-5 minutes until golden brown. Remove from oven, allow coconut to cool before garnishing cupcakes.
Frost as you wish! Either with large dome of frosting that is covered in toasted coconut, or with a large star tip and a sprinkling of toasted coconut