Coconut Cupcakes from Taste of Home Mag
From rdh14 16 years agoIngredients
- 1-1/2 cups butter, softened shopping list
- 2 cups sugar shopping list
- 5 eggs shopping list
- 1 to 1-1/2 teaspoons vanilla extract shopping list
- 1 to 1-1/2 teaspoons almond extract shopping list
- 3 cups all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 cup buttermilk shopping list
- 1-1/4 cups flaked coconut shopping list
- CREAM CHEESE FROSTING: shopping list
- 1 package (8 ounces) cream cheese, softened shopping list
- 3/4 cup butter, softened shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1/2 teaspoon almond extract shopping list
- 2-3/4 cups confectioners' sugar shopping list
- Additional flaked coconut, toasted shopping list
How to make it
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in extracts.
- Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
- Fold in coconut.
- Fill paper-lined muffin cups two-thirds full.
- Bake at 350° for 18-20 minutes.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a mixing bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar.
- Frost the cupcakes; sprinkle with toasted coconut.
The Rating
Reviewed by 3 people-
This sounds fabulous...will try very soon!!
juliecake in Bluffdale loved it -
How beautiful and delicious these look! I am a coconut gal, so this gorgeous cupcake recipe really appeals to me. Can't wait to make them and share them. Thanks!!
lunasea in Orlando loved it -
great cupcake recipe love it will print thanks high5
momo_55grandma in Mountianview loved it
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