Coconut Cupcakes

November 3rd, 2008

Go vote!

If you do, I will share with you the recipe for these amazing, intensely coconut-y, delicious little cupcakes. And trust me, that is a very nice thing I’m doing for you.

What’s that? Election day is tomorrow? You can’t vote today? Oh, ok. Well, on to the recipe, then, I guess.

I made these for my little sister’s birthday, because she *loves* coconut. As much as Chad loves cinnamon, or I love caramel (and chocolate, and ice cream, and vanilla buttercream frosting)… well, let’s just say she loves coconut.

So I made the most overwhelmingly coconut-y cupcakes I could imagine. They’re made from coconut cake, they have a coconut cream cheese icing, and they’re topped with toasted coconut flakes. If you love coconut, these are the cupcakes for you.

In addition, they earned one of my dogs a new nickname, because her name is Coco, and she is a total nut. This beats her old name of Coco Puffs, which was also pretty cute. So it’s a good nickname, and an even better cupcake.

Now go vote (tomorrow)!

Coconut Cupcakes

For the cupcakes:
1/2 pound (2 sticks) unsalted butter, softened
1 1/4 cups sugar
3 eggs
1 tsp vanilla extract
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup coconut milk
1/2 cup unsweetened shredded coconut

For the icing:
8 ounces reduced fat cream cheese
1 stick plus 2 tbsp unsalted butter, softened
1 tsp pure vanilla extract
1 tbsp coconut milk
3 cups confectioners sugar

Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light, about 5 minutes. Add the eggs, vanilla and salt and mix well. Add the buttermilk to the batter and mix again.

In a separate bowl, sift together the flour, baking powder and baking soda. Add the flour mixture to the bowl, a little at a time. Mix until incorporated evenly. Add the coconut and mix briefly.

Line a muffin pan with cupcake wrappers, and fill each to just below the top with batter. Bake for 30 minutes, until the tops are golden and a toothpick comes out clean. Set the cupcakes aside until the pan cools, then remove them to a baking rack to cool completely.

While the cupcakes are baking and cooling, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, butter, and vanilla and coconut milk. Sift the confectioners sugar into the mixture and mix until smooth.

On a stovetop, toast 1/3 cup of coconut in a nonstick skillet for about 90 seconds on medium heat, or until the coconut starts to brown. Remove from heat and set aside until the cupcakes are ready to be frosted.

Once the cupcakes are cooled, frost the cupcakes and sprinkle them with the toasted coconut.

Makes 14-16 cupcakes.

Coconut Cupcakes from Sugarlaws

Coconut Cupcakes from Sugarlaws

Tags: desserts · food

18 responses so far ↓

  • 1 adele // Nov 3, 2008 at 10:23 am

    Mmm… I’m a non-US citizen, so I can’t vote, but can I have a cupcake anyway? 🙂

  • 2 Katherine // Nov 3, 2008 at 11:41 am

    In some states, you can vote early, so go today to beat the lines! Unfortunately mine isn’t one of those so I expect to be in line for a while.

  • 3 Cher // Nov 3, 2008 at 11:54 am

    I’m amazed!  I live in Florida and just yesterday I was given a fresh coconut.  We cracked it open, cleaned it up and I shredded it in my food processor last night.  Then I find your recipe for these scrumptious cupcakes!  It’s fate!  No excuse, I HAVE to make these.  Thank you!

  • 4 VeggieGirl // Nov 3, 2008 at 11:59 am

    Next time I’m in NYC (which shouldn’t be in the too distant future), I’d like some of those coconut cupcakes, please! 🙂

  • 5 Maria // Nov 3, 2008 at 2:31 pm

    I love coconut too!! The cupcakes look amazing! And I already voted…yahoo! Glad they have early voting:)

  • 6 Natty // Nov 3, 2008 at 3:55 pm

    Okay, you’ve convinced me, I guess I’ll go vote! 🙂

    I gave my students the day off tomorrow so they can go and vote. 3/4 of my 130 students are first-time voters!

  • 7 Lisa // Nov 4, 2008 at 8:04 am

    I love coconut and these look amazing.

  • 8 betsyray // Nov 4, 2008 at 9:22 am

    i voted!!!  and these cupcakes look fantastic!

  • 9 Elizabeth // Nov 4, 2008 at 10:45 am

    Those look delicious! And that is such a coincidence because I made my sister a coconut cake for her birthday too!

  • 10 ingrid // Nov 4, 2008 at 12:59 pm

    I voted today……can I just please have a cupcake?  LOL!

    I’ve seen a lot of coconut goodies around lately.  I need to take that as a sign.  Yours look and sound wonderful!

  • 11 Emily // Nov 4, 2008 at 1:42 pm

    as the recipient of these cupcakes I can attest to the fact that they were absolutely incredible!!  Perfect texture, most delicious and decadent but not sickeningly sweet icing…just good good good…perfect for any twenty-four year old little siters in your life!!

    and YES go vote (for the right dude).

  • 12 Cakespy // Nov 5, 2008 at 1:05 am

    Mmm, they look perfect! Can’t wait to try this recipe.

  • 13 Heather Rascona // Nov 5, 2008 at 12:54 pm

    very pretty!!  your sister is lucky!  happy birthday to her 🙂

  • 14 Corinne // Nov 15, 2008 at 4:07 pm

    I just attempted your recipe… and my frosting is a lot more fluid than yours. Not sure what went wrong. 🙁

    They taste amazing thought.

  • 15 Cari // Nov 18, 2008 at 6:09 pm

    Oh! these look so yummy. I am going have to try these!!!

  • 16 Elizabeth // Jan 25, 2011 at 8:40 pm

    I just made my first batch of homemade cream cheese frosting! I was wondering if the cupcakes need to be refrigerated now that they have the homemade frosting on them?

  • 17 admin // Jan 25, 2011 at 9:58 pm

    Hey Elizabeth — Definitely store them in the fridge!  I keep everything with frosting refrigerated, in part because it keeps everything stiff in the shape they’re piped into!

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