Coconut Cupcakes

Name: Coconut Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2-1/2 dozen
Ingredients: 1-1/2 cups butter, softened; 2 cups sugar; 5 large eggs, room temperature; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon lemon juice; 1 cup 2% milk; 1-1/4 cups sweetened shredded coconut; CREAM CHEESE FROSTING:; 1 package (8 ounces) cream cheese, softened; 3/4 cup butter, softened; 1 teaspoon vanilla extract; 2-3/4 cups confectioners' sugar; Additional coconut, toasted

Total Time Prep: 20 min. Bake: 20 min. + cooling

Yield 2-1/2 dozen

Contest Winner

Test Kitchen Approved

I took these coconut cupcakes to a picnic one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to just about anybody.—Judy Wilson, Sun City West, Arizona

Ingredients

1-1/2 cups butter, softened
2 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon juice
1 cup 2% milk
1-1/4 cups sweetened shredded coconut
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
1 teaspoon vanilla extract
2-3/4 cups confectioners' sugar
Additional coconut, toasted

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut.
Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese, butter and extract until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.

Nutrition Facts

1 cupcake: 326 calories, 19g fat (12g saturated fat), 76mg cholesterol, 236mg sodium, 37g carbohydrate (27g sugars, 1g fiber), 3g protein.

I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike. —Judy Wilson, Sun City West, Arizona

Recipe Creator