Coconut Cupcakes are such a delightful treat


  • 2 3/4 cups butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons each vanilla and almond extracts
  • 3 cups all-purpose flour
  • 1/2 teaspoon each baking powder, baking soda, and salt
  • 1 cup coconut milk
  • 1 cup flaked coconut, toasted
  • 8 ounces cream cheese, at room temperature
  • 2 3/4 cups powdered sugar


1. Preheat oven to 350°. Toast coconut in a dry skillet until browned, but not burned.

2. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.3. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk.4. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.5. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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