Coconut Cupcakes with Coconut - White Chocolate Frosting

By á-3286

Ingredients

• Cupcakes:
• 2 1/4 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sweetened flaked coconut
• 3/4 cup ( 1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 1/2 tsp vanilla extract
• 3/4 cup light coconut milk
• Coconut - White Chocolate Frosting
• 1 cup white chocolate baking chips
• 1/2 cup (1 stick) unsalted butter, softened
• 1 brick (8 oz) cream cheese, softened
• 1/2 tsp vanilla extract
• 2 1/2 cups confectioners sugar

Details

Servings 24

Preparation

Step 1

1. Heat oven to 350 F. Line 24 muffin cups with paper liners.
2. Whisk flour, baking powder, and salt in a medium bowl, stir in coconut.
3. Beat butter and sugar in large bowl with electric mixer until creamed, about 2 mins. Add eggs, one at a time, until blended. Beat in vanilla extract.
4. With mixer on low speed, alternatively beat in flour mixture and coconut milk, beginning and ending with flour mixture, until just blended.
5. Spoon about 1/4 cup batter into each muffin cup. Bake 20 to 25 mins until wooden pick inserted in center comes out clean. Cool 10 mins, remove cupcakes from pan to wire rack to cool completely.
6. Frosting: Melt while baking chips in a small glass bowl in microwave as package directs. Beat butter, cream cheese and vanilla extract in large bowl with electric mixer until creamed and blended. Beat in melted white chocolate until blended. On low speed, gradually beat in confectioners sugar.
7. Spread 2 Tbsp frosting onto each cupcake; sprinkle tops with toasted coconut.