Coconut Cupcakes

Name: Coconut Cupcakes
Ingredients: 1-1/2 cups butter, softened; 2 cups sugar; 5 large eggs; 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 whole milk; 1-1/4 cups sweetened shredded coconut; 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

16 ingredients

3 steps

Ingredients

1-1/2 cups butter, softened
2 cups sugar
5 large eggs
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 whole milk
1-1/4 cups sweetened shredded coconut
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

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Place lemon juice in measuring cup and add whole milk, stir to combine and set aside. Whisk together the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut.
2

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

For frosting, in a large bowl, beat the cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.