Coconut Milk Cupcakes

Coconut Milk Cupcakes

 

1 Cup Unsalted Butter1/2 tsp Salt
2 Cup Sugar1 C Coconut Milk
4 Large Eggs1 tsp. Coconut Extract
3 C Sifted Cake Flour1/2 tsp. Pure Vanilla extract
3 tsp Baking Powder 

 

For the Frosting

1 (8oz) pkg Cream Cheese1 Tbsp. Coconut Extract
1/2 Cup ButterShredded, Sweetened Coconut
2 C Powdered SugarUnsweetened coconut flakes, toasted

  • For the cupcakes, preheat the oven to 350°. Line standard sized muffin tins with cupcake liners.
  • In a large bowl or stand mixer, cream together butter and sugar until light and fluffy, about 2 – 3 minutes. Add eggs, one at a time, until batter is well combined.
  • Sift together the already sifted cake flour, baking powder, and salt. Add the flour mixture to the creamed butter alternately with the coconut milk until all the ingredients are thoroughly incorporated. Stir in coconut and vanilla extract.
  • Pour batter into cupcake liners no more than two-thirds of the way full. Bake for 25 - 28 minutes, until light golden brown and a toothpick comes out clean. Remove cupcakes to a wire rack and allow to cool completely before frosting.
  • For the frosting, cream together the cream cheese, butter, sugar, and coconut extract. Add more coconut extract, if desired. Slather cupcakes with a dallop of frosting and spread evenly. Generously top each frosted cupcake with shredded, sweetened coconut or unsweetened toasted coconut flakes.

 

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